Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal later.
Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside while you mix the wet ingredients.
Mix the Wet Ingredients: In a large bowl, cream the softened butter and sugar until light and fluffy. This will take about 2-3 minutes with a hand mixer or stand mixer. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Banana Time: Now, it’s time to add the mashed bananas. Use ripe bananas for the best flavor—trust me, they make all the difference. Mix them into the wet ingredients until everything is combined.
Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the banana mixture, stirring just until incorporated. Be careful not to overmix; this will keep your bread light and tender.
Add the Blueberries: Gently fold in the blueberries. If you’re using frozen blueberries, don’t thaw them beforehand. You can also sprinkle a bit of flour on the blueberries to prevent them from sinking to the bottom of the bread.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown on top and firm to the touch.
Cool and Serve: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!