This moist and tender quick bread is chalk full of bananas, juicy blueberries, and coconut. It’s topped with coconut glaze, coconut flakes, and chopped pecans. Super easy to make and it doesn’t require a mixer!
Making it is a cinch. It requires minimal prep time, is easy to make, and entirely hand mixed. Use overripe bananas and fresh sweet blueberries, if at all possible for best results.
Here’s how to make it!
Recipe highlights:
- Combine dry ingredients in bowl. Blend well. Set aside.
- In a large mixing bowl, whisk eggs until frothy.
- Whisk in sugars until smooth.
- Add sour cream, oil, and vanilla. Whisk until well combined.
- Add dry ingredients. Stir until just combined.
- Fold in blueberries.
- Pour into a greased 9-inch x 5-inch loaf pan.
- Bake in a preheated 350° F oven for 55-60 minutes.
- Allow to cool completely on wire rack.
- Make glaze: blend powdered sugar, milk, and coconut extract until smooth and creamy.
- Spread over bread. Sprinkle with coconut flakes and chopped nuts.
- See recipe card for detailed instructions.
Can frozen blueberries be used?
Frozen blueberries can be used, however they tend to bleed and make the batter blue. The taste is not affected. If color is irrelevant to you, feel free to use frozen. What’s great is defrosting is not necessary.
How to store bread?
This bread keeps well tightly wrapped in plastic wrap or aluminum foil for 2 to 3 days at room temperature, or refrigerated for up to one week.
To freeze, wrap loaf in plastic wrap and aluminum foil. For extra freshness, place in a freezer bag. For quick defrost and individual size portion ready, slice and wrap individually. Keeps frozen for 2 to 3 months. Defrost at room temperature and enjoy!
To freeze, wrap loaf in plastic wrap and aluminum foil. For extra freshness, place in a freezer bag. For quick defrost and individual size portion ready, slice and wrap individually. Keeps frozen for 2 to 3 months. Defrost at room temperature and enjoy!
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BANANA BLUEBERRY COCONUT
INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sweetened coconut flakes
2 eggs
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 1/2 cups overripe medium bananas, mashed
1/2 cup sour cream
2 teaspoons vanilla extract
1/4 cup neutral tasting oil
1 1/2 cups fresh blueberries
For the Coconut Glaze & Topping:
1 cup powdered sugar
1 1/2 tablespoon milk
1/4 teaspoon coconut extract
1/2 cup sweetened coconut flakes
1/2 cup chopped pecans
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sweetened coconut flakes
2 eggs
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 1/2 cups overripe medium bananas, mashed
1/2 cup sour cream
2 teaspoons vanilla extract
1/4 cup neutral tasting oil
1 1/2 cups fresh blueberries
For the Coconut Glaze & Topping:
1 cup powdered sugar
1 1/2 tablespoon milk
1/4 teaspoon coconut extract
1/2 cup sweetened coconut flakes
1/2 cup chopped pecans
INSTRUCTIONS:
- Combine flour, baking soda, baking powder, salt, cinnamon, and coconut flakes in a medium bowl. Blend well. Set aside.
- In a large mixing bowl, whisk eggs until frothy.
- Whisk in sugars until smooth.
- Add sour cream, oil, and vanilla. Whisk until well combined, about 1 minute.
- Add dry ingredients. Stir until just combined.
- Fold in blueberries.
- Pour into a greased 9-inch x 5-inch loaf pan.
- Bake in a preheated 350° F oven for 55-60 minutes.
- Place pan on a wire rack to cool 15 minutes. Unmold. Allow to cool completely on wire rack.
- Make glaze: blend powdered sugar, milk, and coconut extract until smooth and creamy.
- Spread over bread. Sprinkle with coconut flakes and chopped nuts.
Recipe Notes:
- For easy unmolding, line the loaf pan with parchment paper.
- Frozen blueberries can be used. They tend to bleed into the batter giving it a blue-ish tint.
- Store wrapped on plastic wrap or aluminum foil at room temperature for 2 to 3 days or refrigerated up to a week. Freeze whole or sliced, wrapped in plastic wrap and aluminum foil and place in a freezer bag. Individually wrap slices. Keeps frozen for 2 to 3 months. Defrost at room temperature.
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