Preheat oven to 350 F. Grease 1 regular/large loaf pan, or line with parchment paper.

In a large bowl, mash together bananas and sugar until relatively smooth.

Add the melted butter, egg, and vanilla to the mashed bananas, whisk to combine.

In a separate bowl, combine flour, baking soda, and salt.

Add the flour mixture to the mixing bowl of wet ingredients. Use a wooden spoon or rubber spatula to stir just until combined, with no obvious streaks of flour in the batter.

In a small bowl, toss the blueberries with the 2 tablespoons of flour, until coated. Add floured blueberries to the batter, gently folding in to incorporate.

Pour batter into the greased loaf pan. Sprinkle with coarse sugar and/or additional blueberries, if desired.

Bake for about 1 hour 20 minutes, or until crust is a rich golden brown, and knife inserted into middle of loaf comes out clean.

Once fully cooked, remove from oven and allow to cool for at least 15-20 minutes before cutting - if you’ve got that kind of patience!

Leftovers can be cooled to room temperature, wrapped in Saran wrap and stored in the fridge for up to a week.

Best served at room temperature or warmer.