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.
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 Blueberry Coconut Banana Bread 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 irresistable 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 favorite banana bread from the very first bite.
Blueberry Banana Bread
Banana Bread is one of my favorite things in life. I’ve shared tons of banana bread recipes on the blog, from the awesomeness of Sour Cream Banana Bread to the decadent sweetness of Chocolate Chip Macadamia Nut Banana Bread.
This Hawaiian Banana Bread is another one I make often, especially in the summertime when I’m in a tropical mood. it’s loaded with coconut and pineapple and it is guaranteed to disappear fast!
I’ve hardly ever made a banana bread we didn’t gobble up with enthusiasm.
Blueberry Banana Bread has become one of my favorite 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.
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, also give these Peanut Butter Chocolate Chip Muffins a try. The secret to keeping the muffins extra moist is ripe bananas. My kids LOVE them so much!
I also love this easy and beautiful Banana Bundt Cake with Cinnamon Cream Cheese Icing. The touch of cinnamon in the glaze is to die for and it looks as impressive as it tastes.
The combination of blueberry and banana flavors (plus the coconut) is hard to beat. If you enjoy banana, blueberry and coconut together, be sure to try my Blueberry Banana Coconut Chia Smoothie.
This Blueberry Banana Kale Smoothie is another tasty beverage that’s as good for your body as it is for your taste buds.
And doesn’t this Blueberry Banana Breakfast Cake from the Reluctant Entertainer look divine? What about Frozen Blueberry Coconut Yogurt Pie from She Wears Many Hats?
Honestly, I’m in favor of any recipe that lets me feel justified eating cake and pie any time of day I want it.
Blueberry Coconut Banana Bread is also delicious anytime 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.
Check out all of the Gluten Free Dessert Recipes on this website!
Blueberry Banana Bread Recipe
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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.
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Add the vanilla and eggs and beat again until smooth. Slowly add the dry ingredients, beating just until combined.
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Stir in the bananas and sour cream and beat just until combined. Sprinkle a tablespoon of flour over 3/4 cup 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.
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Pour into the prepared pans or muffin tins. Scatter the remaining blueberries over the top of the loaves and sprinkle with the remaining coconut.
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Bake the muffins for 18-20 minutes or bake the loaves for 50-55 minutes, until an inserted toothpick comes out with moist crumbs.
Blueberry Coconut Banana Bread
Ingredients
- 1/2 cup butter softened
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups all-purpose flour * plus 1 tablespoon reserved for the berries
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 3 large bananas very ripe, about 1 1/2 cups mashed
- 1/2 cup sour cream
- 1 cup blueberries divided
- 3/4 cup coconut divided
- * Gluten Free Alternative:
- 1 cup brown rice flour plus an additional tablespoon reserved for the berries
- 1/2 cup tapioca starch
- 1/4 cup potato starch
- 1 teaspoon xanthan gum
Instructions
- 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 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. Enjoy!
{originally published 9/1/14 – recipe notes updated 3/22/2016}
Jessica Allen says
Oh my, this looks incredible! My kids don't like coconut yet, but I'm sure they would devour this!
Joshua Hampton says
This is probably one of the prettiest banana breads I've seen yet. I can't wait to munch on this.
Christine at Cook the Story says
That toasted coconut makes such a beautiful presentation! This sounds delicious
Paulina Piskorz says
I must try this at home! And in case you don’t have ripe bananas, you can easily make them in the oven just like presented here: http://www.listonic.com/protips/get/opqpndomrm Hope you’ll find it helpful 🙂
Pam Kitchen says
I really like this bread, have made it twice, sub cardamon if you don't have cinnamon. It works fine. Do you have a calorie count or nutrition chart for this recipe. I did the non gluten, but used 1 cup brown sugar.
Mary says
That is not information that I track, Pam. However, you should be able to cut and paste the ingredient list into this calculator:
http://www.caloriecount.com/cc/recipe_analysis.php
Hopefully, that helps!
Melissa says
This is my kind of bread Mary, double yum!
Tricia Buice says
Beautiful loaves Mary – love the combination of blueberries and coconut – yum. Pinning!
ArturoRandle says
nice
Pat Marrion says
Can I use frozen blueberries in this recipe? I have lots in the freezer!
Mary says
Absolutely! Happy baking!
Heather says
Are you using sweetened or unsweetened coconut?
Mary says
This is sweetened shredded coconut. Happy baking!
Emma Grimm says
I used unsweetened (you don’t usually get sweetened in the UK) and it was great.
Mary Younkin says
That’s great to know, Emma!
Happy Birthday Meme says
Oh my, this looks incredible! My kids don’t like coconut yet, but I’m sure they would devour this!
Sandy says
Can I use frozen blueberries?
Mary Younkin says
Yes, frozen berries should work nicely, Sandy.
Emma Grimm says
I did and it worked perfectly.
Emma Grimm says
I made this as muffins and it made 12 lovely big ones. The whole family enjoyed them. There were a bit too sweet for me, so I think I’d reduce the amount of sugar slightly next time. Lovely texture and fab served warm!
Mary Younkin says
I’m so happy you’re enjoying the muffins, Emma!