Blueberry Blackberry Banana Bread

So why did I make this loaf?  Well, there was one sad looking banana on my counter (about to be expired probably in the next few hours), one sad banana in my freezer, a cup of blueberries leftover from last week and a few blackberries from the Royal City Farmer's Market that were sitting around.  I basically just had a few ingredients that needed to be used and so I looked this up.  Who doesn't like a combination of berries and bananas???  Bon appetite!

Tools needed:

• 1 large bowl
• 1 medium bowl
• 1 small bowl
• Fork
• Measuring cups and spoons
• Whisk
• Spatula
• 9x5 loaf pan
• Olive oil spray or butter for greasing the loaf pan
• Wire rack

Ingredients:

• 2 cups of flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup cane sugar
• 3 tablespoons vegetable oil - I used olive but coconut or canola can be used as well
• 2 large ripe bananas
• 1 large egg
• 1 teaspoon vanilla
• 1 cup fresh blueberries
• 1/3 cup fresh blackberries (if you have no blackberries, feel free to substitute raspberries or just use all blueberries)

Directions:
1.  Preheat oven to 350 F.  Grease the loaf pan and set aside.

2.  Whisk together the flour, baking powder and salt in a large bowl and set aside.

3.  Mash the bananas using a fork or potato masher in a small bowl.  In a medium bowl, whisk together the sugar, vegetable oil, mashed bananas, egg and vanilla for 5-6 minutes or until the mixture is relatively smooth (no lumps except for maybe small pieces of banana).

4.  Add the wet mixture to the dry mixture and stir with a spatula just until the flour disappears.  Fold in blueberries and blackberries and then pour batter into prepared pan.

5.  Bake for 55-60 minutes or until the top is slightly browned and toothpick inserted into the centre comes out clean.

6.  Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack and allow the bread to cool completely before slicing.

7.  Eat and enjoy!