Blueberry-Banana Bread

Cooking spray
2 C. all-purpose flour
3/4 C. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
4 large overripe bananas
1/4 C nonfat or low-fat milk
1 large egg
1 tsp. vanilla extract
1 C. fresh or frozen blueberries (not in syrup, and don't bother to thaw)

Preheat the oven to 350 degrees. Coat an 8-inch loaf pan with cooking spray.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon mixing well with a fork.

In a large bowl, peel, then mash the bananas until mushy. Add the milk, egg, and vanilla and mix until well blended.

Add the dry ingredients to the banana mixture and mix until just blended. Fold in the blueberries (don't over-stir, or they'll start to break up and turn the batter blue). Pour the batter into the prepared pan.

Bake until a knife or wooden toothpick inserted near the center comes out almost clean (little bits clinging to the knife or pick mean the bread is still moist), about 1 hour. Let cool in the pan, set on a wire rack for 10 minutes. Remove the bread from the pan and let cool completely before slicing.

Recipe from Quinn Eileen Ward