Amazing! This is my first experience with this and it’s delightful! I’ll certainly have it again tomorrow!

Preheat your oven to 350°F (175°C). Grease two 9×5 inch loaf pans.

In a large bowl, cream together the sugar and butter until light and fluffy.

Beat in the eggs, one at a time, then stir in the mashed bananas, milk, and vanilla extract.

In a separate bowl, combine the flour, baking soda, and salt. Gradually add this to the banana mixture, stirring just until combined.

Gently fold in the blueberries, being careful not to overmix.

Divide the batter evenly between the prepared loaf pans.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.

Allow the loaves to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter. If you prefer a sweeter bread, sprinkle a tablespoon of brown sugar on top of the batter before baking for a caramelized crust. You can also substitute frozen blueberries if fresh ones aren’t available, just be sure to toss them in a bit of flour to prevent them from sinking to the bottom of the loaf. For a dairy-free version, replace the butter with coconut oil and the milk with almond milk.