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Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper. Set aside.
Peel, mash the bananas using a fork. Measure the exact amount required by the recipe 1 cup + ½ cup of mashed bananas. If you have leftover, freeze them in Ziploc bags and use in a smoothie later.
In a large mixing bowl, whisk mashed bananas, maple syrup, light olive oil, and vanilla extract if used. Whisk until well combined.
Stir in the self-raising flour, cinnamon if used, and stir with a rubber spatula until a thick batter forms. Fold in fresh or frozen blueberries and stir gently to incorporate the berries evenly. If using fresh blueberries, work gently to avoid breaking the blueberries.
Transfer the banana bread batter into the loaf pan.
Bake the bread on the center rack for 50-55 minutes at 350°F (180°C) until a toothpick inserted in the middle of the bread comes out clean or with only a tiny crumb on it. Foil the loaf pan if the top starts to brown too fast.
Lift the hanging part of parchment paper to release the bread onto a cooling rack.
Let the bread cool for about 1-2 hour before slicing.