Preheat oven to 350 degrees F. Liberally grease a 9" light metal loaf pan with cooking spray; set aside. (I like using light metal loaf pans because I personally feel they conduct heat the most consistently. I find that people have issues with the bread when they use dark metal or glass baking pans. If you don't have a light metal baking pan, consider purchasing a disposable foil loaf pan). Place the loaf pan on a rimmed baking sheet to catch any potential overflow.

In a large bowl, beat together the butter and brown sugar with a handheld electric mixer until smooth and creamy, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the Greek yogurt, bananas, and vanilla, mixing well. Lastly, stir in the cinnamon, baking soda, salt, flour and instant dry pudding powder by hand using a rubber spatula or wooden spoon, careful not to overmix. Over-mixing the dough could lead to tough bread, so you still want to see some streaks of flour in the bread. Batter may be lumpy; this is okay. Gently fold in the blueberries.

Spread the batter into the prepared loaf pan and smooth out the top. If using disposable foil pans, you may want to divide the dough among 2 pans since the disposable pans tend to be smaller than a metal loaf pan. Conversely, you may also bake any additional batter as muffins!

Bake the bread for 30 minutes, then tent the bread with a sheet of aluminum foil to prevent the top from browning too quickly and return the bread to the oven to bake for another 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Depending on your pan and oven, you may need additional baking time, so bake in 4-5 minute increments until a toothpick test reveals moist, not wet, crumbs.

Cool the bread completely before slicing.