Blueberry Banana Bread with Lemon Glaze

Preheat your oven to 350 F.

Add flour, baking soda and salt to a small bowl and mix. Set aside.

In a large bowl add sugar and butter, mix until creamed together. Add in bananas and use a potato masher to break them up. Mix them into the creamed mixture. Crack in the eggs and add sour cream and vanilla extract. Mix vigorously.

Dump in the flour mixture and stir until blended. Add blueberries and gently stir them in. Grease the bottom and insides of a loaf pan (my pan was a 9×5 inch) with a little bit of butter or cooking spray. Pour the batter into the pan and spread it evenly.

Bake for one hour and then check on it by inserting a toothpick in the middle. If the pick comes out with only a couple of crumbs, it’s done. I needed additional time and noticed that the top was already browned enough so I put aluminum foil on top of my loaf pan and baked it for another fifteen minutes. For me, it was perfect after an hour and fifteen minutes, but remember all ovens vary.

While the banana bread bakes add powdered sugar, milk, lemon juice and zest into a small bowl. Mix well.

When bread is done remove pan from the oven and set it on a rack. Allow your banana bread to cool for at least an hour before attempting to remove it from the pan or topping it with the glaze. Glaze can be made the night before or ahead of time if desired. Drizzle bread with glaze and enjoy with coffee, milk or tea.