Banana bread without the nuts! The blueberries add a whole new flavor dimension to this recipe. It's ok to substitute in whatever fruit is in season.
Heat oven to 350*. Spray a non-stick oil inside 2 bread loaf pans. (or prepare jumbo muffin tins - these look like a coffee shop treat when you prepare with a strudel on top)
Stir sugar, margarine, eggs, bananas and buttermilk in larger bowl until mixed. Stir in flour, baking soda and salt until moistened.
TIP - toss the blueberries in a Tbsp. of flour before stirring in and these won't all sink to the bottom, but not necessary. Then stir in the blueberries. Pour batter into the 2 pans, dividing evenly.
Bake about 1 hour 15 minutes or until toothpick poked in center comes out clean. (muffins cook 40 to 45 minutes) Cool 5 minutes. Loosen sides of loaf from pan, and take bread out of pan. Cool completely. Makes 2 bread pan sized loaves (or 12 jumbo muffins). Also freezes good.
In a small bowl, stir together the melted butter, white sugar, flour and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
Serving Size 1 slice or muffin