GreenFillingBakery
A sprinkling of coconut adds something extra special to this Blueberry Banana Bread. I’ve made this recipe three times now and I’m just now getting around to sharing it with you!
Blueberry Banana Bread
Why the wait? It kept disappearing before I could get a picture of it. (That tends to happen when I bake at night because we can never resist the warm fragrant bread!)
Determined to share this on the blog with all of you, I strategized before baking it this time. I baked during the day and made two loaves, planning that we’d eat one and then freeze the other loaf for another time.
That may have been a little optimistic considering how irresistible we find this blueberry banana bread. In one sitting, my crew devoured the first loaf and half of the next!
To say this bread is a huge hit 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 newest favourite banana bread from the very first bite.
Blueberry Coconut Banana Bread
Banana Bread is one of my favourite things in life. This Blueberry Coconut Banana Bread has become one of my favourite types of banana bread. The juicy sweet blueberries bursting in each bite of this moist, tender loaf of banana bread help it stand out from the ordinary loaf.
However, the addition of shredded coconut takes this blueberry banana bread to the next level of awesomeness. Made as a loaf or as muffins, this recipe is a sure-fire hit.
Gluten Free Banana Bread
Virtually all of my banana bread recipes can easily be made gluten free and Blueberry Coconut Banana Bread is no exception. My handy go-to gluten free substitute for the all-purpose flour is a combination of brown rice flour, potato starch and tapioca starch.
I’ve made this recipe both the gluten free way and with all-purpose flour and it was delicious both ways.
Check out all of the Gluten Free Dessert Recipes on this website!
Blueberry Banana Bread Recipe
- Preheat the oven to 350 degrees. Lightly grease (2) 8″x4″ loaf pans or 12-18 muffin cups. Combine the butter and sugar in a mixing bowl and beat with a mixer until smooth.
- Add the vanilla and eggs and beat again until smooth. Slowly add the dry ingredients, beating just until combined.
- Stir in the bananas and sour cream and beat just until combined. Sprinkle a tablespoon of flour over 3/4 cup of blueberries and toss to coat. Add the coated berries and 1/2 cup coconut to the batter and stir gently to distribute them throughout the batter.
- Pour into the prepared pans or muffin tins. Scatter the remaining blueberries over the top of the loaves and sprinkle with the remaining coconut.
- Bake the muffins for 18-20 minutes, or bake the loaves for 50-55 minutes until an inserted toothpick comes out with moist crumbs.
Honestly, I’m in favour of any recipe that lets me feel justified eating cake and pie any time of day I want it.
Blueberry Coconut Banana Bread is delicious any time of day. Just plan to make more than one loaf at a time if you want to have leftovers for breakfast the next day! I’m not kidding when I say this bread disappears in a flash.
