Banana, Wild Blueberry & Walnut Bread

I made this bread to bring along to a birthday party at a neighbor's house. It was a big hit - nothing but crumbs left in the bottom of the pan! The recipe is modified from a Better Homes & Gardens cookbook to add the blueberries and make it a little healthier.

What You Need:

• 2 cups all-purpose flour (I used unbleached)
• 1-1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt (organic sea salt)
  
• 1/4 tsp ground cinnamon
• 1/8 tsp nutmeg
• splash of vanilla extract (not in original recipe, but I add to almost all dessert baked goods)
  
• 2 eggs, beaten (cage free, vegetarian fed)
• 1.5 cups combined mashed ripe banana (organic) and wild blueberries (try Wyman's frozen)
• 1 cup sugar (Florida Crystals Natural Cane Sugar)
• 1 single serving container organic vanilla yogurt (substituted for 1/2 cup oil or melted butter)
• ~1/3 cup chopped walnuts

What You Do:

• In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon & nutmeg. Make a well in the center of the mixture and set aside.
• In a medium bowl combine eggs, banana, blueberries, sugar, yogurt and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts.
  
• Spoon batter into a glass loaf pan that has been greased on bottom and sides (to do this, I usually spread a little vegan butter around the pan using a napkin or paper towel).
  
• Sprinkle a few more chopped walnuts over the top of the batter, along with a pinch more of sugar before putting in oven to bake.
  
• Bake ~60 minutes at 350 degrees - check by inserting a wooden toothpick to the center to see if it's finished. Toothpick should come out clean. If needed, cover the top of the loaf with foil for the last 15 minutes so it does not get too brown.
  
• When finished, cool loaf in the pan on a wire rack for 10-15 minutes, then remove from pan OR transport in pan. Cut & serve directly out of pan when you're at your destination.