Blueberry-Banana Bread

This is from All-Time Favorite Healing Recipes from The Green Pharmacy. My oven is not very reliable {I really need to pick up an oven thermometer} so the bottom of this bread took forever to finish baking- I ended up leaving it in for close to an hour. This is an extremely moist bread, so my bamboo skewer never pulled out clean. If you're like me and tend to leave your pizza stone in the oven at all times, I would recommend removing it in order to give your bread the best chance of cooking thoroughly from all sides. I also made a few modifications to the recipe:

- used 1/4 c. agave syrup instead of brown sugar

- used 3/4 c. frozen blueberries

- used 3/4 c. fresh blueberries

- substituted 1 c. of the flour with spelt flour

- went a little crazy and used 2 TB raw sugar

Time: 50 mins + cooling time

Servings: 10

Ingredients:

2 1/4 c. unbleached all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c. mashed ripe bananas {about 3 bananas}

1/2 c. reduced fat- plain yogurt

1.3 c. packed brown sugar

1/4 c. regular or light buttermilk

1 lg. egg

2 TB unsalted butter, melted

1 tsp grated lemon zest

1 c. frozen wild blueberries

1/2 c. dried wild blueberries

1 TB raw sugar

Directions:

1. Preheat the oven to 375 F. Coat a loaf pan with cooking spray and set aside.

2. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine the bananas, yogurt, brown sugar, buttermilk, egg, butter, and lemon zest. Whisk to blend. Add the dry ingredients, and mix until they are just blended. Stir in all of the blueberries. Turn the batter into the prepared pan, and smooth the top. Sprinkle on the raw sugar.

3. Bake 40-45 mins, or until a bamboo skewer inserted into the center comes out clean. Cool the cake in the pan on a rack, 5 mins. Removed from pan and cool the loaf completely on the rack. Cut it into 3/4 inch slices and serve.