Blueberry and Banana Bread
Fold in the blueberries. Pour into a medium-sized baking tin, and bake for 50 minutes, or until cooked through. Cover with foil halfway through cooking if the bread starts to over brown.
Remove from the oven and cool for 30 minutes before turning out onto a wire rack to finish cooling. Serve plain or toasted with cottage cheese or ricotta and topped with fresh fruit like sliced banana, mango and passionfruit or peach and raspberry.
Store wrapped in plastic wrap in the refrigerator for up to 4 days.
Makes 1 loaf.