3 very ripe bananas (they will be dark brown)
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup sugar
2 eggs (I substitute 1/2 a cup of unsweetened applesauce for the eggs, for a friend of mine who is allergic)
2 cups all-purpose flour
1 tsp. baking soda
1 cup fresh blueberries (I have never tried frozen in this recipe)

Preheat oven to 350°F. Grease or spray (Baker's Joy) a loaf pan.

In a medium bowl, crush bananas. Add butter, sugar and eggs (or applesauce) and mix well. Add flour and baking soda. Stir just until combined. GENTLY fold in the blueberries so they don't break open.

Pour the batter into your prepared loaf pan and flatten the top slightly.

Bake at 350°F for about an hour or until the top of the loaf doesn't feel squishy. Sometimes it takes about 1 hour 10 minutes. Just depends on your oven.

Allow to cool completely before slicing or it will fall apart. Cut slices into the bread while still in the loaf pan and turn out onto aluminum foil or plastic wrap, whichever you choose to store it in.

This bread must be refrigerated for food safety! Enjoy!! :)

Variation: Substitute blueberries with about 1/2 cup of Heath milk chocolate covered baking bits. My husband's fave!

Submitted by: Valerie Collins