Preheat your oven to 350°F (175°C) and grease a loaf pan generously with butter or non-stick spray.

Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of salt, and 1 teaspoon of ground cinnamon in a medium bowl.

Cream together ½ cup of unsalted butter and ¾ cup of granulated sugar using an electric mixer until light and fluffy.

Add 2 large eggs, 2 mashed ripe bananas, ½ cup of plain Greek yogurt, and 1 teaspoon of vanilla extract into the creamed mixture and combine.

Gradually add the dry mixture to the wet ingredients, mixing just until combined.

Gently fold in 1 cup of fresh blueberries using a spatula.

In a small bowl, mix ¼ cup of granulated sugar with 1 teaspoon of ground cinnamon to create the cinnamon swirl mixture.

Spoon half of the banana bread batter into the prepared loaf pan, sprinkle half of the cinnamon-sugar mixture, and add the remaining batter.

Gently swirl through the batter in a figure-eight pattern to create the cinnamon swirl.

Bake for 50 to 60 minutes, checking for doneness with a toothpick.

Allow to cool in the pan for about 10 minutes before transferring to a wire rack.