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Blueberry Sour Cream Bread
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2 cups unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
2 large eggs
1 cup mashed, ripe bananas (about 2 medium size)
1/2 cup sour cream
1 cup fresh blueberries
1/2 cup coarsely chopped pecans
Preheat oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
On wax paper sift together flour, baking soda, salt and cinnamon.
In a large bowl with electric mixer cream butter and sugar until light and fluffy. Add eggs, bananas and sour cream and beat until blended. Gradually beat in dry ingredients at low speed and continue beating until smooth. Fold in blueberries and pecans. Spoon batter into prepared pan. Bake 1 hour or until golden on top and cake tester in center comes out clean. Let cool completely in pan.
Slice and serve toasted with butter. Store in refrigerator.
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