Banana bread just got an upgrade with fresh plump blueberries and a touch of cinnamon! This Blueberry Banana Bread is perfect for breakfast and snack time!
Preheat oven to 375 degrees. Line the center only of the muffin pan with parchment paper, and spray with non-stick cooking spray. I usually have the parchment paper overlapping the long sides. This helps with lifting the bread out, without it falling apart. Plus this makes it virtually non-stick, if you're using a glass loaf pan.
Mix together the flour, baking soda, salt, and cinnamon. Set aside.
In a mixing bowl attached to a stand mixer, with a paddle attachment; cream together the butter and sugar for two minutes.
Add the bananas, eggs, buttermilk, and vanilla extract. Mix until combined. Pour in the flour mix, and mix on low until just combined. Do not over mix.
Pour in the blueberries, and using a spatula, fold them in, being careful not to burst any.
Pour into the prepared loaf pan. Bake for 45 to 55 minutes, or until a skewer (or knife) inserted in the center comes out clean. Allow to cool completely before removing from the loaf pan.
Serve warm or out of the fridge!