2 c. unsifted flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. (2 sticks) butter, softened
3/4 c. sugar
2 lg. eggs
1 c. ripe, mashed bananas (about 2)
1/2 c. sour cream
1 c. fresh blueberries (may use frozen, rinse and drain)
1/2 c. pecans, chopped

Heat oven to 350 degrees. Grease and flour 1 (9 x 5 inch) loaf pan. Sift together flour, soda, salt, and cinnamon. In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, bananas, and sour cream; beat until blended. Gradually beat in dry ingredients at low speed and beat 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 before removing from pan. Slice and serve toasted with butter for breakfast. Very good.