Preheat the oven to 180°C. Grease and line the base of a 20 x 10cm loaf tin or 12x mini loaf tins. Set aside.

Place the bread blend, flour, baking powder and sugar in a large mixing bowl. Whisk for 2 minutes to combine. In a separate mixing bowl whisk together the banana, milk, egg, butter and vanilla.

Add the blueberries to the flour mix and toss. Add the banana mixture and stir until just combined. Spoon the mixture into prepared loaf tin or tins and smooth the top. Sprinkle with almonds and cinnamon sugar if desired. Bake in preheated oven for 50-55 minutes for large loaf or 15-20 minutes for mini loaves. Check they are cooked by inserting a skewer into the centre, it should come out clean.

Leave cooked loaf or loaves to rest in tin for 5 minutes before turning onto a wire rack to cool completely. Cut large loaf into slices to serve, toast if desired. Delicious for breakfast or morning tea with lemon curd, extra berries and a dollop of vanilla yoghurt.