Preheat the oven to 350°F (175°C). Grease three mini loaf pans to ensure easy removal after baking.

In a medium bowl, whisk together the flour, baking soda, and salt. This mixture will provide the structure for the bread and aid in even rising.

In a large bowl, use an electric mixer to beat the sugar and softened butter until light and fluffy. This step, which should take about 2–3 minutes, helps achieve a tender crumb in the bread.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance the overall flavor profile.

Blend the mashed bananas into the butter mixture, mixing until well incorporated. The bananas add moisture and natural sweetness to the bread.

Gradually add the flour mixture to the banana mixture, beating just until combined. Take care not to overmix to avoid a dense texture.

Gently fold in the fresh blueberries, distributing them evenly throughout the batter.

Divide the batter evenly among the prepared mini loaf pans. Place the pans in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center of each loaf comes out clean.

Allow the loaves to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Serve at room temperature or slightly warmed.