This moist loaf stays fresh for days, but it's so good that it might not last long enough for you to find that out! Makes one 9-inch loaf.

2 c. unsifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. (2 sticks) butter, softened
3/4 c. sugar
2 lg. eggs
1 c. mashed ripe bananas (about 2 med.-size bananas)
1/2 c. sour cream
1 c. fresh blueberries
1/2 c. coarsely chopped pecans

1. Heat oven to 350 degrees. Grease and flour 9- x 5-inch loaf pan. On piece of waxed paper, sift together flour, baking soda, salt, and cinnamon.

2. In 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.