Preheat the oven to 350 degrees Fahrenheit. Grease a standard 9x5 inch loaf pan. Line the pan with parchment paper, leaving a little overhang on the sides for easy removal.

In a large mixing bowl, mash the bananas until they are mostly smooth but still have a few tiny chunks.

Stir in the melted butter, sugar, egg, vanilla extract, and Greek yogurt. Whisk until the mixture is a light, pale yellow and smells incredibly sweet.

Gently stir in the flour, baking soda, and salt. Use a spatula and be careful not to overmix. Stop as soon as you see no more streaks of flour.

Toss the blueberries with a teaspoon of flour before folding them into the batter. This prevents them from sinking to the bottom of the pan.

Pour the batter into the prepared pan. Bake for about 55 to 65 minutes. You will know it is done when the top is golden like late summer sun and a toothpick inserted into the center comes out clean.

Let the bread rest in the pan for 10 minutes before transferring it to a wire rack. This patience is rewarded with much cleaner slices.