Blueberry Coconut Banana Bread

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.

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

1. 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.
2. Add the vanilla and eggs and beat again until smooth. Slowly add the dry ingredients, beating just until combined.
3. 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.
4. Pour into the prepared pans or muffin tins. Scatter the remaining blueberries over the top of the loaves and sprinkle with the remaining coconut.
5. Bake the muffins for 18-20 minutes or bake the loaves for 50-55 minutes, until an inserted toothpick comes out with moist crumbs.

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Blueberry Coconut Banana Bread

Servings: 2 loaves or 18 small muffins

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

1. 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.
2. 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.
3. 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}