I am loving the summer sales on fruit, but have been running out of ways to use it. My freezer is full of strawberries, blueberries, and plums with more practically coming out of my ears. I love having healthy and quick breakfasts for my family in the mornings. This bread, paired with some homemade yogurt or slathered with some homemade butter on it makes a breakfast everyone loves.
I love this bread because you can use whatever fruit tickles your fancy (or taste-buds for that matter). I love to use blueberries just for the pretty colors. Warning: If you use frozen fruit, the colors will bleed into the bread. It’s not a big deal for me because it tastes just as good, but it’s not as pretty.
LET’S DO THIS!
Preheat your oven to 350 degrees and grease a 9 inch loaf pan.
Start out with your fruit in a bowl mixed with 2 tablespoons of sugar sprinkled on top. This will bring out the juices and make them a little more sweet. Set them to the side while you mix the rest of the ingredients, about 10 minutes.
Mix the banana and sugar until combined, add in sour cream, milk, oil, and vanilla. You can substitute the banana for 1 egg if you don’t have any bananas. I didn’t have any eggs when I made this, so I substituted the egg for pureed banana baby food that I have on hand. I loved it so much that I changed the recipe to banana permanently.
Mix the dry ingredients separately and stir into wet ingredients, just until combined. Do not over-mix. If you over mix this it turns out like a loaf of brick bread. It is still edible, but hard to chew with the heavy consistency. I still don’t know why it works this way, but it does.
Fold in fruit until it is mixed throughout the dough.
Pour into loaf pan and bake for 50 minutes – 1 hour, until a toothpick comes out clean. Let’s be honest though, no one I know does this. I bake it until the top is springy but firm, and golden brown. Just use common sense, take it out when it looks done.