Author Adapted From the King Arthur Flour All Purpose Baking Cookbook
3cups unbleached all purpose flour
1 cup warm milk105°-110°
1/4 cupmelted buttercooled to 105°
1 large egg
1 mediumripe bananacut into small dice
3/4 teaspoon cinnamon
In a large bowl, combine the flour, sugar, cinnamon, yeast and salt. Whisk together and set aside.
In a small bowl whisk together the warm milk, butter and egg. Add the wet ingredients to the dry ingredients and stir until well combined. Place a clean dishtowel over the bowl and set in a draft free place at room temperature to rest for one hour.
Preheat the oven to 350°. Spray an 8 1/2 x 4 1/2" loaf pan with vegetable spray. Cut a piece of parchment to fit the bottom of the loaf pan and place it in the bottom of the pan. Spray the parchment with vegetable spray. Set aside.
Sprinkle the dough with baking powder and use your hands to work it into the dough until it's well combined.
Add the blueberries and chopped banana to the dough and carefully fold it into the dough until the fruit is evenly distributed. Transfer the dough to the prepared loaf pan and smooth the top.
In a small bowl, combine the cinnamon and sugar and sprinkle it over the dough.
Place the loaf pan in the center of the oven and bake the bread for 55-65 minutes, turning the loaf 180° about halfway through baking to ensure even cooking.
Let the loaf rest for 5 minutes before turning it out of the pan and letting it cool to room temperature. Loaf will slice better if you let it cool completely, but if you're impatient, I'm not the food police.