Line a loaf tin with grease-proof paper & preheat the oven to 180 Degrees.
Mash the bananas into the soft butter in a large mixing bowl. When it’s nicely mixed together and starting to smooth, add in the sugar and continue to mix until you’ve got a nice smooth bananary base mix.
One by one, add the eggs, making sure the first one is fully mixed in before adding the second one in.
Add in the self raising flour and fold gently into the mix. Before the flour is fully mixed in, add the blueberries and the cinnamon and fold into the mixture.
Add the mix into the grease-proof lined loaf tin and bake in the oven for 40 minutes, checking with a knife that the centre is cooked through before taking out. Let it cool slightly before slicing.
To make the yogurt, simply mix some frozen blueberries, yogurt & sweet cinnamon in a bowl and serve a dollop with each slice of banana bread. I like to garnish with some fresh garden mint to compliment the fruity treat!