Monday, March 21, 2016

Blueberry Coconut Banana Bread

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!
Blueberry Coconut Banana Bread {traditional and gluten free recipes}
Yield: 2 loaves or 18 small muffins
(printable recipe)

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

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!

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

{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


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

  2. This is probably one of the prettiest banana breads I've seen yet. I can't wait to munch on this.

  3. That toasted coconut makes such a beautiful presentation! This sounds delicious

  4. 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: Hope you’ll find it helpful :)

  5. 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.

    1. That is not information that I track, Pam. However, you should be able to cut and paste the ingredient list into this calculator:
      Hopefully, that helps!

  6. This is my kind of bread Mary, double yum!

  7. Beautiful loaves Mary - love the combination of blueberries and coconut - yum. Pinning!