Preheat the oven to the required temperature and line a loaf pan with parchment paper, allowing a little overhang on the sides so the banana bread can be lifted out easily after baking.

Peel the ripe bananas and mash them in a large bowl until mostly smooth, leaving a few small lumps for texture, then stir in the blended cottage cheese until the mixture looks creamy and evenly combined.

Add the eggs, vanilla extract, and sweetener to the bowl, whisking or stirring until everything is fully incorporated and the batter looks glossy and uniform.

In a separate bowl, combine all the dry ingredients and mix them thoroughly so the leavening agents and salt are evenly distributed, which helps the bread rise properly.

Gradually fold the dry ingredients into the wet mixture using gentle motions, stopping as soon as no dry pockets remain to avoid overmixing and keep the loaf tender.

Carefully fold in the blueberries, using a light hand so they stay intact and are evenly spread throughout the batter without bleeding too much color.

Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking from edge to center.

Place the pan in the oven and bake until the loaf is set, lightly golden on top, and springs back when gently pressed in the center.

Remove the banana bread from the oven and allow it to cool completely in the pan before slicing, which helps the texture set and makes clean slices easier to achieve.