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

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. In large bowl with electric mixer, 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 continue beating just until smooth. Fold in blueberries very easily (do not mash). Fold in pecans. Spoon batter into prepared pan. Bake 1 hour or until golden on top. Let cool completely in pan. Slice and serve with butter on toast for breakfast. Makes 1 (9 inch) loaf. Real Good!