A sprinkling of coconut adds something extra special to this blueberry banana bread.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Side Dish
Cuisine: American
Servings: 18
Calories: 184kcal
Ingredients
½cupbuttersoftened
1cuplight brown sugar
1teaspoonvanilla extract
2eggs
1½cupsall-purpose flour*plus 1 tablespoon reserved for the berries
1teaspoonbaking soda
1teaspoonkosher salt
½teaspoonground cinnamon
3large bananasvery ripe, about 1½ cups mashed
½cupsour cream
1cupblueberriesdivided
¾cupcoconutdivided
*Gluten-Free Alternative
1cupbrown rice flourplus an additional tablespoon reserved for the berries
½cuptapioca starch
¼cuppotato starch
1teaspoonxanthan gum
Instructions
Preheat the oven to 350°F. 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 ¾ cup blueberries and toss to coat. Add the coated berries and ½ 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!
Notes
This recipe will yield two loaves of bread or 18 muffins.