Preheat oven to 350 degrees. Move rack to low position. In large bowl, stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk and vanilla, beat with spoon until smooth then stir in blueberries. Stir in flour, baking soda, cinnamon and salt just until moistened. Stir in nuts and pour into 9×5 bottom greased or sprayed loaf pan. Bake 1 hour 15 minutes or until inserted tooth pick comes out clean.

Cool ten minutes. Then loosen sides of loaf with a butter knife. Remove from pan and cool on wire rack for 2 hours. Wrap tightly and store at room temp up to 4 days or refrigerate up to 10 days.