Instructions

Batter

• Preheat oven to 350 degrees
  
• Spray two 9x5-inch loaf pans with non-stick cooking spray. Cut pieces of parchment paper to fit the bottoms and drape over the short ends of the pans. This will make removing the finished loaves easier.
• Mash bananas in a bowl and set aside.
• In a large mixing bowl, mix sugar and butter together until creamy.
• On low speed, mix in mashed bananas, extract, sour cream, baking soda and salt until combined.
• Add in flour a little at a time continuing to mix until well-blended.
• Reserve a small handful of blueberries for the top of loaf.
  
• In a separate bowl, place the remaining blueberries and sprinkle with the 4 tbsp. flour. Toss to coat.
  
• Fold the floured blueberries into the batter and pour into prepared pans.
• Sprinkle reserved blueberries across tops of loaves.
  
• Bake on center rack of oven for 50-60 minutes or until a toothpick inserted in center of loaf comes out clean.
• Cool in pans for 15 minutes, then, remove from pans to a cooling rack to finish cooling.

Icing Drizzle

• Mix cream cheese and butter on medium speed until creamy.
• Add vanilla and combine.
  
• Add powdered sugar and mix until combined. Thin to desired consistency with the milk, adding a little at a time until thinned to your liking.
  
• Drizzle icing across tops of cooled loaves. Allow to set up before slicing. Chill for a short time if icing is not setting up fast enough. Humidity can play into the setting up.