Banana Berry Bread

Happy Monday! This is one of my favorite banana bread recipes - so much so that I have the recipe I had found in college still taped into a recipe notebook I keep, despite the water spots and blurred ink.

It's pretty healthy in that it doesn't have butter or oil, and uses just one egg. Oh, and that I got it out of Self magazine. See? Picture of health. It's kind of a perfect bread to keep in your breakfast arsenal for these cooling fall days with a hot (!) coffee.

Banana Berry Bread

Serves 8

Vegetable oil cooking spray
2 cups all-purpose flour
3/4 cup sugar
2 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
4 large really ripe bananas, mashed
1/4 cup almond milk
1 large egg
1 tsp pure vanilla extract
1 cup fresh or frozen berries

1. Heat oven to 350 degrees. Spray an 8" loaf pan with vegetable oil spray.

2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in the middle.

3. In a separate bowl, mix together bananas, milk, egg, and vanilla extract. Fold in berries once mixed.

4. Pour wet batter into the well of the dry ingredients. Fold together until combined.

5. Pour batter into pan and bake for 1 hour or until an inserted toothpick comes out clean.

6. Let cool for 10 minutes. Remove from pan and cool completely. Enjoy!