Banana Lemonberry Bread

How does this bread even come together?? It goes something like this...

       While walking to the register on my typical grocery shopping day I passed fresh organic blueberries, which looked simple irresistible and I couldn't pass up. A few thoughts ran through my mind... I could make smoothies, pancakes, or maybe even muffins. All sounded good to me at the moment. I get home and place them on the counter to wash and notice from the corner of my eye, 3 perfectly ripe bananas that are screaming use me use me. The only thing I really enjoy using bananas for is banana bread, so I thought I could make banana bread and put blueberries in there, that would taste great. As I kept unloading groceries and placing cold stuff in the fridge, I see lemon juice and think lemon and blueberries are a great team, and wonder if these three items would good together.......

      I made the bread and waited until after dinner to try it. My husband who practically hates bananas all together, ate half the loaf in a matter of minutes. He ranted about how much he liked it (which he hardly does to this extent), so now I am thinking he is just trying to make me feel good until I tried it... it was perfect! Not one ingredient was overly empowering.

      Here is what I did::


Bread:

• 2 c. Flour
• 3/4 tsp. Baking Soda
• 1 c. Sugar
• 1 1/2 tsp. California Lemon Peel (Found it in the seasoning aisle)
• 1/4 c. Butter, melted
• 1/3 c. Sour Cream
• 2 tsp. Vanilla
• 2 Eggs
• 3 Ripe Bananas, mashed (if they are mushy they are too overly ripe and the banana will dominate the taste)
• 1 (6 oz) Container Fresh Blueberries

Preheat oven to 350.

• In a large mixing bowl, add the first four ingredients, blend. 
• In a separate medium sized bowl, add butter, vanilla, and eggs. Beat until well combined and then whisk in sour cream. 
• Pour batter into flour mixture and beat until creamy. Add bananas, stir. 
• Fold in blueberries. 

I've made this recipe using 1 large loaf/bread glass pan and then tried it using two smaller loaf/bread pans. I preferred the two smaller ones, but do as you would like.

• Grease your pan or pans of choice. 
• If using 1 large pan, bake for 1hr 20min-1 hr 40 min., or until knife comes out clean. 
• If using 2 smaller pans, bake for 1 hr- 1 hr 15 min., or until knife comes out clean. 

Let cool 5 minutes before taking out of pan and sitting on dish or wire rack to cool completely.



Cream Cheese Glaze:

•  2 oz. Cream Cheese, softened
• 1 tsp. Vanilla
• 1/2 tbsp. Milk
• 1/2 tbsp. Lemon Juice
• 1/2 c. Powdered Sugar

 Whisk all ingredients together in a small mixing bowl until there are no clumps.
Once your loaf/loaves has cooled, you may ice them.
Serve!