Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or line it with parchment paper to ensure the bread releases easily after baking.
Place the chopped nuts in a dry skillet over medium heat. Stir frequently for about 3-5 minutes until they become fragrant and lightly browned. Set aside to cool.
In a large mixing bowl, mash the bananas with a fork until smooth. Stir in the melted butter, vanilla extract, and whisked eggs until everything is well combined.
In a separate bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. This ensures your spices and leavening agents are evenly distributed.
Gently fold the dry ingredients into the wet banana mixture using a spatula. Mix just until combined. Avoid overmixing to keep the bread tender.
Carefully fold in the blueberries and toasted nuts, distributing them evenly throughout the batter.
Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Allow your bread to cool in the pan for about 10 minutes, then transfer it to a cooling rack. Slice and serve once it’s cooled enough to handle.
