Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment, leaving a 2-inch overhang for easy lift-out.

In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon until evenly blended—no clumps of soda hiding at the bottom.

In a separate bowl, whisk brown sugar, white sugar, mashed bananas, Greek yogurt, eggs, oil and vanilla until the mixture is silky and slightly pale. I like to use a hand mixer on low speed here—about 30 seconds.

Pour wet ingredients into the dry, then gently fold with a silicone spatula. Work quickly—overmixing gives a tough crumb. When you still see streaks of flour, stop.

Gently stir in blueberries until just dispersed. If you’re feeling playful, reserve a few to press on top for a bakery-chic look.

Pour batter into the prepared pan, smoothing the top. Bake 50–60 minutes—or until a toothpick inserted near the center comes out clean (a few moist crumbs are okay). Rotate pan halfway through for even browning.

Let the loaf cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to lift it out, then cool another 30 minutes before slicing—this helps set the crumb and prevents a gummy center.