Blueberry-Banana-Pecan Bread

Blueberry-Banana-Pecan Bread

I made this for Sunday school last Sunday, and everyone said it was really good! Of course, they are all way too kind to say otherwise! ;
This bread is very moist! It was a great way to use up some bananas that were needing to be used. I was also able to put to use some of the locally-grown blueberries and pecans I have in my freezer, which need using, as well. This recipe makes two large loaves. Be sure to share one!

Blueberry-Banana-Pecan Bread

1 cup blueberries (fresh or frozen)
1½ cups (3 sticks) butter, softened
1½ cups granulated sugar
4 eggs
3 large ripe bananas, mashed
1½ cups sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 cup chopped pecans

Preheat the oven to 375 degrees. Coat two 9-inch loaf pans with cooking spray.
If using fresh berries, rinse and drain. Do not thaw frozen berries.
Cream beat the butter and sugar. Add the eggs one at a time, mixing just until incorporated.
Add the bananas and sour cream; mix well.
In a separate bowl, combine the flour, baking soda, baking powder, and salt. Gradually add flour mixture to the butter mixture.
Dust blueberries and pecan with a bit of flour and fold the blueberries into to batter.
Spoon batter into prepared loaf pans.
Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean.
Cool before slicing

Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean. 
Cool before slicing.


  1. My but that bread looks good Connie! I will have to give it a try soon! Hope all is well with you and yours!

  2. This sounds like a great combination!
    They look great too! Yum!


Thanks for sharing! I love comments!