BLUEBERRY BANANA BREAD

Makes: 8 servings; one 8.5-by-5-inch loaf Cooking spray

4 tablespoons unsalted butter

1 cups all-purpose flour

1 teaspoon baking soda

3 very ripe large bananas

1 large egg cup packed light brown sugar cup Greek yogurt or sour cream 1 teaspoon vanilla extract

teaspoon kosher salt

1 cups fresh or frozen blueberries, divided (about 5 ½ ounces, do not thaw)

1. Arrange a rack in the middle of the oven and heat the oven to 350 degrees. Coat an 8.5-by-5-inch loaf pan with cooking spray; set aside.

2. Microwave 4 tablespoons unsalted butter in a small microwave-safe bowl in 20-second increments until melted, 40 to 50 seconds total. (Alternatively, melt in a small saucepan over medium heat.) Set aside to cool until just warm.

3. Place 1 ½ cups all-purpose flour and 1 teaspoon baking soda in a medium bowl and whisk to combine.

4. Mash 3 bananas in a large bowl with a fork or potato masher until smooth (1 to 1 ¼ cups mashed banana). Whisk in the melted butter, 1 large egg, ½ cup packed light brown sugar, ½ cup Greek yogurt or sour cream, 1 teaspoon vanilla extract, ½ teaspoon kosher salt and the flour mixture.

5. Stir with a rubber spatula until just incorporated but no dry spots remain. Fold in 1 cup of the fresh or frozen blueberries.

6. Scrape the batter into the loaf pan, push it into the corners, and smooth the top.

7. Scatter the remaining ¼ cup blueberries over the top. 8. Bake until golden brown on top and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Place on a wire rack and let cool for 10 minutes. Run a thin knife around the bread to loosen it from the pan, then flip out of the pan and place back on the rack to cool completely, about 90 minutes more. Cut slices with a serrated knife.

Note: Store in an airtight container at room temperature for up to four days. The bread can also be wrapped tightly in aluminum foil and frozen for up to three months.