Instructions

1. Place a rack in the center of the oven and preheat to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.
2. Melt the butter and allow to cool slightly. In a large bowl, whisk together the flour, light brown sugar, baking soda, salt, and cinnamon.
3. In a medium bowl, whisk together the eggs, vanilla, and sour cream or yogurt. Stir in the mashed bananas. When the butter has cooled, whisk it into the wet ingredients until smooth.
4. Pour the wet ingredients into the dry ingredients all at once and gently fold until just combined. Be sure to scrape the bottom of the bowl to catch any hidden pockets of flour. Avoid overmixing—this is how we keep our loaf tender. Fold in the chocolate chips and blueberries, saving a few to sprinkle on top.
5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle on remaining chocolate chips. Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean or with just a few moist crumbs attached. Allow the bread to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.