No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan or muffin tin. Bake for 1 hour for the loaf, or 22-25 minutes for the muffins. Cool on a rack. Remove from pan and slice to serve.

In a small sauce pan over medium heat, stir together blueberries, juice, butter, and sugar until the sugar is dissolved. Bring to a boil then lower heat and simmer for about 10-15 minutes, or until the sauce has thickened. Some blueberries will burst, but you don’t want all of them to burst. Whatever you don’t devour, store in an airtight container in the refrigerator.

After you slice up the bread, spoon a generous portion of the blueberry compote over the banana bread. Serve. Enjoy!