about 2 large over-ripe bananas cut into chunks- 1 lb weight before peeling
1 3/4Cwhole wheat flour
1Cfresh or frozen blueberries + 2 tsp flour
1/2Cold fashioned or quick-cooking oats
additional brown sugar and oats for top
Preheat your oven to 350°F. Lightly grease an 8½" x 4½" or 9" x 5" loaf pan.
In a large bowl, beat together the butter and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.
Beat in the honey and eggs.
Add the flour, then the oats, stirring until smooth. Combine blueberries with 2 tsp of flour and gently fold into the batter.
Spoon the batter into the prepared pan, smoothing the top. Sprinkle with additional oats and brown sugar if desired. Let it rest at room temperature for 10 minutes.
Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.
Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.