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You are here: Home » Breads » Blueberry Coconut Banana Bread

Blueberry Coconut Banana Bread

March 22, 2016 · 16 Comments

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Blueberry Coconut Banana Bread, traditional and gluten free recipes by Barefeet In The Kitchen

Tart blueberries and sweet coconut fill this classic 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, we can never resist the warm fragrant bread!) This time, I baked during the day, planning to freeze a loaf for another time.

However, 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.

Check out a few more of my favorite ways to use the season’s berries!
Summer Berry Pecan Salad
Berry Pudding Cakes
Strawberries and Cream Biscuits
Strawberry Coconut Crisp Bars
Blueberry Coffee Cake
Strawberry Jalapeño Salsa

Blueberry Coconut Banana Bread, traditional and gluten free recipes by Barefeet In The Kitchen

Check out all of the Gluten Free Dessert Recipes on this website!

4 from 1 vote
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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}



Here are some more blueberry recipes you might like:
Blueberry Zucchini Cupcakes by I Am Baker
Blueberry Buttermilk Cornbread by Comfortably Domestic
Cinnamon Sugar Blueberry Bread by Crazy for Crust
Blueberry Snack Cake by Barefeet In The Kitchen
Blueberry Ginger Jam by The Noshery
Blueberry Coconut Vanilla Granola by Foodie with Family
Whole Wheat and Oatmeal Lemon Blueberry Muffins by Kalyn’s Kitchen
Blueberry Cake Waffles by The Baker Mama

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Filed Under: Breads, Coconut, Gluten Free Baking Tagged With: Bananas, Berries

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  1. Jessica Allen says

    September 1, 2014 at 1:02 pm

    Oh my, this looks incredible! My kids don't like coconut yet, but I'm sure they would devour this!
    Reply
  2. Joshua Hampton says

    September 2, 2014 at 2:19 am

    This is probably one of the prettiest banana breads I've seen yet. I can't wait to munch on this.
    Reply
  3. Christine at Cook the Story says

    September 2, 2014 at 1:12 pm

    That toasted coconut makes such a beautiful presentation! This sounds delicious
    Reply
  4. Paulina Piskorz says

    September 4, 2014 at 7:07 am

    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 :)
    Reply
  5. Pam Kitchen says

    May 28, 2015 at 3:36 pm

    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.
    Reply
    • Mary says

      May 28, 2015 at 4:34 pm

      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!
      Reply
  6. Melissa says

    March 22, 2016 at 1:47 pm

    This is my kind of bread Mary, double yum!
    Reply
  7. Tricia Buice says

    March 22, 2016 at 7:52 pm

    Beautiful loaves Mary - love the combination of blueberries and coconut - yum. Pinning!
    Reply
  8. ArturoRandle says

    January 4, 2018 at 11:30 pm

    nice
    Reply
  9. Pat Marrion says

    February 23, 2018 at 9:20 pm

    Can I use frozen blueberries in this recipe? I have lots in the freezer!
    Reply
    • Mary says

      February 24, 2018 at 12:53 pm

      Absolutely! Happy baking!
      Reply
  10. Heather says

    July 17, 2018 at 11:38 am

    Are you using sweetened or unsweetened coconut?
    Reply
    • Mary says

      July 17, 2018 at 12:31 pm

      This is sweetened shredded coconut. Happy baking!
      Reply
  11. Happy Birthday Meme says

    August 2, 2018 at 10:21 am

    Oh my, this looks incredible! My kids don't like coconut yet, but I'm sure they would devour this!
    Reply

Trackbacks

  1. Ham and Cheese Biscuits {traditional and gluten free recipes} | barefeetinthekitchen.com says:
    April 1, 2017 at 10:54 am
    […] is also on my list to try soon. I love having homemade breads tucked into the freezer, so this Blueberry Coconut Banana Bread is on my meal plan for the week as well.Kitchen Tip: I use these biscuit cutters and this baking […]
    Reply
  2. Pumpkin Cinnamon Swirl Bread - Foodie With Family says:
    August 23, 2017 at 6:55 pm
    […] Blueberry Coconut Banana Bread […]
    Reply

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