Sour Cream-Blueberry Bread

Ok- don't ask me why, but I just barely discovered the local library as an incredible resource for good cookbooks. Where have I been? It was a whole isle bursting with everything from "Cooking for Dummies" and "How to's" to gourmet restaurant dishes. I am SO EXCITED! (A little too excited... I was a bit destracted and I lost my daughter while I was so enthralled and they had to intercom me to come pick up my crying child. Next time, I'm not taking the kids. :) Anyhow, I came across this William-Sanoma cookbook for breads- it jumped out at me, because I have one of his books, and really like it. Needless to say, I found this little gem in there! "This dessert bread puts boring ole' banana bread to shame for sure! This recipe is amazing. The use of bananas/sour cream makes it as light as cake, and the sweetness of the bananas and sugar gives it a delightfully light and crunchy crust." It says to put it in a 9x5 pan but I think you could do two small loafs or I made 4 mini-loafs.

Sour Cream-Blueberry Bread (William-Sanoma)
2 medium-ripe bananas
2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, melted, plus extra for greasing
1 cup fresh blueberries

11) Preheat the oven to 350°F Grease a 9-by-5-inch loaf pan.
22) Mash the bananas well with a fork or coarsely purée them in a food processor. Measure out 1 cup and set aside.
33) In a bowl, stir together the flour, sugar, baking soda, salt, cinnamon, and nuts. In another bowl, whisk together the eggs, sour cream, vanilla, butter, and the 1 cup mashed banana pulp. Make a well in the dry ingredients and pour in the banana mixture. Stir together the wet and dry ingredients just until combined. The batter should be slightly lumpy. Gently fold in the blueberries, taking care not to break them up. Pour the batter into the prepared pan. Bake until the top of the bread is firm to the touch and a cake tester inserted into the center comes out clean, 50-60 minutes(It takes 53 minutes in my pre-heated convection oven). Let cool in the pan on a rack for 30 minutes. Turn the loaf out onto the rack and let cool completely.