1 1/2cupsall-purpose flour *plus 1 tablespoon reserved for the berries
3large bananasvery ripe, about 1 1/2 cups mashed
* Gluten Free Alternative:
1cupbrown rice flourplus an additional tablespoon reserved for the berries
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!