Banana Blueberry Bread

Sorce	lucena
Caloric	:1 Serving: Calories 125 (Calories from Fat 45); Total Fat 5g (Saturated Fat 3g, Trans Fat ncg); Cholesterol 30mg; Sodium 140mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C
Ingridients	Prep Time:15 min Start to Finish:2 hr 25 min Makes:2 loaves (24 slices each) 1 cup butter or margarine, softened 1 2/3 cups sugar 4 eggs 5 medium ripe bananas, mashed 1 cup reduced-fat sour cream 2 teaspoons vanilla 3 cups Gold Medal® all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 cup dried blueberries
Instructions	1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches. 2. In large bowl, beat butter and sugar with electric mixer on medium speed until blended. Stir in eggs until well blended. Add bananas, sour cream and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pans. 3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely on wire rack before slicing. Wrap tightly and store in refrigerator up to 1 week.