Instructions

• Preheat oven to 350°F. Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon. Measure and set aside the extra 1 tablespoon of flour (you will use it to coat the blueberries).
• In a large bowl, combine 1 cup mashed bananas (about 3 medium ripe bananas) and 1 cup granulated sugar; mix until smooth. Stir in 2 large eggs until well combined.
• Pour in 1/2 cup melted, slightly cooled unsalted butter, 1/4 cup buttermilk (at room temperature), and 1 teaspoon pure vanilla extract; mix until combined.
• Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix—the batter should be uniform but may be slightly lumpy.
• In a small bowl, toss 1 1/3 cups blueberries with the reserved 1 tablespoon flour until evenly coated. Gently fold the coated blueberries into the batter to avoid crushing them.
• Pour the batter into the prepared loaf pan and smooth the top. Sprinkle 1 tablespoon turbinado sugar evenly over the top.
• Bake for 55 to 65 minutes, or until the top is golden brown and a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely tent the pan with aluminum foil.
• Remove the bread from the oven and let it sit in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully remove the loaf from the pan and transfer it to a cooling rack.
• Cool completely on the rack before slicing.