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Ingredients:
1 cup butter or margarine, softened
1 2/3 cups sugar
4 eggs
5 medium ripe bananas, mashed
2 teaspoons vanilla
1 cup reduced-fat sour cream
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup blueberries, dried

Directions:
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°. Grease bottoms only of 2 loaf pans, 8.5 x 4.5 x 2.5 or 9x5x3 inches.

2. Beat butter and sugar in large bowl 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.

Substitution: You can use nuts instead of the blueberries.

Success Hint: Grease only the bottoms of loaf pans for nut breads. The ungreased sides allow the batter to cling while rising during baking, which helps form a gently rounded top. If sides are greased, the edges of the loaf may have ridges.

Prep: 15 min, Bake: 1 hr 10 min, Cool: 1 hr

Makes 2 loaves (24 slices each)

Nutritional Information:
1 Slice: Calories 125 (Calories from Fat 45); Fat 5g (Saturated 3g); Cholesterol 30mg; Sodium 140mg; Carbohydrate 19g (Dietary Fiber 1g); Protein 2g
% Daily Value: Vitamin A 4%; Vitamin C 2%; Calcium 0%; Iron 2%
Diet Exchanges: 1/2 Starch, 1/2 Fruit, 1 Fat