Banana Blueberry Bread

Blueberries give a fun summer twist to regular banana bread!

Lightly spoon 1 cup all-purpose flour and 1/2 cup whole wheat flour into measuring cups, and level with a knife. Combine the flours in a large bowl with 3/4 cup uncooked grits, 1/2 cup raw sugar, 1/2 tsp. salt, 1/2 tsp. baking powder, and 1/4 tsp. baking soda.

In a separate bowl, combine 3 tablespoons vegetable or canola oil with 1 cup mashed ripe banana (about 2 bananas), 3/4 cup blueberries, and the equivalent of 2 eggs using egg replacer (such as Ener-G).

Make a well in the flour mixture, and add the banana mixture, stirring just until moist (although on a side note, this batter was not as liquid as some other quick-bread recipes I've made, so don't be alarmed if you find the same is true of yours).

Spoon the batter into an 8x4-inch loaf pan coated with cooking spray, then bake at 350 degrees for 1 hour - a toothpick inserted in the center should come out clean.

Cool in the pan on a wire rack for 10 minutes, them remove from the pan and cool completely.

Cut into 16 slices of 150 calories each.

Cost:
banana $0.68
blueberries $3.99