Banana bread with blueberries and coconut

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A pinch of coconut adds something extra special to this banana and blueberry bread. I have made this recipe three times and now I am starting to share it with you.

Why the wait? It kept disappearing before I could take a picture of it. (That usually happens when I bake at night because we can never resist warm fragrant bread!)

Determined to share this on the blog with all of you, this time I made a strategy before baking Blueberry Coconut Banana Bread. I baked during the day and made two loaves, planning to eat one and then freeze the other loaf for another time.

That may have been a bit optimistic considering how irresistible we found this blueberry banana bread. In one sitting, my crew devoured the first loaf and half the next!

Saying that this bread is a huge success every time I make it doesn't even begin to express how much we enjoy it. The contrast of the berries and the coconut made this my new favorite banana bread from the first bite.

banana bread with blackberries

This Hawaiian banana bread is another one I often make, especially in the summer when I'm in a tropical mood. It's loaded with coconut and pineapple and is guaranteed to go away quickly!

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I have hardly ever made a banana bread that we do not gulp down with enthusiasm.

Blueberry Banana Bread has become one of my favorite types of banana bread. The juicy sweet blueberries that pop in every bite of this moist, tender loaf of banana bread help it stand out from the ordinary loaf.

However, the addition of grated coconut takes this banana and blueberry bread to the next level of genius. Made as bread or as muffins, this recipe is a sure success.

Gluten-free banana bread

Virtually all of my banana bread recipes can be easily made gluten free and Blueberry Coconut Banana Bread is no exception. My practical gluten-free substitute for all-purpose flour is a combination of brown rice flour, potato starch and tapioca starch.

I made this recipe both gluten-free and all-purpose flour and it was delicious both ways.

More banana recipes

Bananas are a fantastic ingredient in countless baked goods, adding moisture and sweetness to all kinds of cakes, cookies, and muffins.

If you're looking for more ways to use overripe bananas, try these peanut butter chocolate chip muffins. The secret to keeping cupcakes extra moist is ripe bananas. My children LOVE them very much!

I also love this easy and beautiful Bundt Banana Cake with Cinnamon Cream Cheese Frosting. The hint of cinnamon in the frosting is to die for and looks as impressive as it tastes.

The combination of blueberry and banana flavors (plus coconut) is hard to beat. If you enjoy banana, cranberry, and coconut together, be sure to try my Blueberry Banana Coconut Chia Smoothie.

This cranberry-banana-kale smoothie is another tasty drink that's as good for your body as it is for your taste buds.

And doesn't this reluctant artist's banana and blueberry breakfast cake look divine? What about She Wears Many Hats frozen blueberry coconut yogurt cake?

Honestly, I am in favor of any recipe that makes me feel justified eating cake and pie at any time of the day that I want.

Blueberry Coconut Banana Bread is also delicious at any time of the day. Just plan to make more than one loaf at a time if you want to have leftovers for breakfast the next day! I am not joking when I say that this bread disappears in an instant.

Banana and blueberry bread recipe

  1. Preheat oven to 350 degrees. Lightly grease (2) 8 ″ x4 ″ loaf pans or 12-18 cups muffins. Combine the butter and sugar in a bowl and beat with a mixer until smooth.

  2. Add vanilla and eggs and beat again until smooth. Slowly add dry ingredients, whisking just until combined.

  3. Add the bananas and sour cream and beat until combined. Sprinkle a tablespoon of flour over 3/4 cup blueberries and stir to coat. Add the coated berries and 1/2 cup coconut to the batter and gently stir to distribute them throughout the batter.

  4. Pour into prepared pans or muffin pans. Spread the remaining blueberries on top of the loaves and sprinkle with the remaining coconut.

  5. Bake the muffins for 18-20 minutes or bake the breads for 50-55 minutes, until an inserted toothpick comes out with wet crumbs.

Banana bread with blueberries and coconut

Servings: 2 loaves or 18 small muffins

Ingredients

  • 1/2 cup butter, softened
  • 1 cup light brown sugar
  • 1 teaspoon of vanilla extract
  • 2 eggs
  • 1 1/2 cups all-purpose flour * plus 1 tablespoon reserved for berries
  • 1 teaspoon of baking soda
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon ground cinnamon
  • 3 large very ripe bananas, about 1 1/2 cups of puree
  • 1/2 cup sour cream
  • 1 cup blueberries divided
  • 3/4 cup coconut split
  • * Gluten-free alternative:
  • 1 cup brown rice flour plus an additional tablespoon reserved for berries
  • 1/2 cup tapioca starch
  • 1/4 cup potato starch
  • 1 teaspoon of xanthan gum

Instructions

  • Preheat oven to 350 degrees. Lightly grease (2) 8 "x4" loaf pans or 12-18 cups muffins. Combine the butter and sugar in a bowl and beat with a mixer until smooth. Add vanilla and eggs and beat again until smooth. Slowly add dry ingredients, whisking just until combined.

  • Add the bananas and sour cream and beat until combined. Sprinkle a tablespoon of flour over 3/4 cup blueberries and stir to coat. Add the coated berries and 1/2 cup coconut to the batter and gently stir to distribute them throughout the batter.

  • Pour into prepared pans or muffin pans. Spread the remaining blueberries on top of the loaves and sprinkle with the remaining coconut. Bake the muffins for 18-20 minutes or bake the breads for 50-55 minutes, until an inserted toothpick comes out with wet crumbs. Enjoy!

{originally published on 1/9/14 – recipe notes updated 03/22/2016}

Blueberries Coconut Banana

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