Meal Planning with Connie

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 incorporate