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985-809-9967 • HWY 21 • Covington

Sour Cream Blueberry Banana Bread

Makes 1 Loaf
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter, softenend
3/4 cup sugar
2 large eggs
1 cup mashed, ripe bananas (2 large)
1/2 cup sour cream
1 cup blueberries
1/2 cup coarsely chopped pecans

1. Heat oven to 350°F. Grease and flour a loaf pan. On a sheet of waxed paper, sift together the flour, baking soda, salt, and cinnamon.

2. In a large bowl, with an electric mixer on medium high speed, cream the butters and sugar until they are light and fluffy. Add the eggs, banans, and sour cream and beat until blended. Gradually beat in the flour mixture at low speed, and continue beating until the batter is smooth. Fold in the blueberries and the pecans.

3. Spoon the batter into the prepared pan. Bake 1 hour, or until the bread is golden on top and a cake tester comes out clean. Let the bread cool completely in the pan on a wire rack.