Sour Cream Blueberry Bread

2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 cup butter, softened

3/4 cup sugar

2 large eggs

1 cup mashed ripe bananas

1/2 cup sour cream

1 cup fresh blueberries

1/2 cup coarsely chopped pecans

Heat oven to 350 degrees. Grease and flour 9 x 5 loaf pan.

On piece of waxed 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 just until smooth. Fold in blueberries

and pecans. Spoon batter into prepared pan. Bake 1 hour or until

golden on top and cake tester inserted in center comes out clean.

Let cool completely in pan.