Blueberry Coconut Banana Bread

A sprinkling of coconut adds something extra special to this Blueberry Banana Bread. I’ve made this recipe three times now and I’m just now getting around to sharing it with you!

Blueberry Banana Bread

Why the wait? It kept disappearing before I could get a picture of it. (That tends to happen when I bake at night because we can never resist the warm fragrant bread!)

Determined to share this on the blog with all of you, I strategized before baking it this time. I baked during the day and made two loaves, planning that we’d eat one and then freeze the other loaf for another time.

That may have been a little optimistic considering how irresistible we find this blueberry banana bread. 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.

Blueberry Coconut Banana Bread

Banana Bread is one of my favorite things in life. I’ve shared tons of banana bread recipes on the blog, from the awesomeness of Sour Cream Banana Bread to the decadent sweetness of Chocolate Chip Macadamia Nut Banana Bread.

This Hawaiian Banana Bread is another one I make often, especially in the summertime when I’m in a tropical mood. it’s loaded with coconut and pineapple and it is guaranteed to disappear fast!

I’ve hardly ever made a banana bread we didn’t gobble up with enthusiasm.

This Blueberry Coconut Banana Bread has become one of my favorite types of banana bread. The juicy sweet blueberries bursting in each bite of this moist, tender loaf of banana bread help it stand out from the ordinary loaf.

However, the addition of shredded coconut takes this blueberry banana bread to the next level of awesomeness. Made as a loaf or as muffins, this recipe is a sure-fire hit.

Gluten Free Banana Bread

Virtually all of my banana bread recipes can easily be made gluten free and Blueberry Coconut Banana Bread is no exception. My handy go-to gluten free substitute for the all-purpose flour is a combination of brown rice flour, potato starch and tapioca starch.

I’ve made this recipe both the gluten free way and with all-purpose flour and it was delicious both ways.

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

Blueberry Banana Bread Recipe

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.
2. Add the vanilla and eggs and beat again until smooth. Slowly add the dry ingredients, beating just until combined.
3. 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.
4. Pour into the prepared pans or muffin tins. Scatter the remaining blueberries over the top of the loaves and sprinkle with the remaining coconut.
5. Bake the muffins for 18-20 minutes or bake the loaves for 50-55 minutes, until an inserted toothpick comes out with moist crumbs.

More Banana Recipes

Bananas are a fantastic ingredient in countless baked goods, adding moisture and sweetness to all kinds of cakes, cookies, and muffins.

If you’re looking for more ways to use overripe bananas, also give these Peanut Butter Chocolate Chip Muffins a try. The secret to keeping the muffins extra moist is ripe bananas. My kids LOVE them so much! 

I also love this easy and beautiful Banana Bundt Cake with Cinnamon Cream Cheese Icing. The touch of cinnamon in the glaze is to die for and it looks as impressive as it tastes.

The combination of blueberry and banana flavors (plus the coconut) is hard to beat. If you enjoy banana, blueberry and coconut together, be sure to try my Blueberry Banana Coconut Chia Smoothie.

This Blueberry Banana Kale Smoothie  is another tasty beverage that’s as good for your body as it is for your taste buds.

And doesn’t this Blueberry Banana Breakfast Cake from the Reluctant Entertainer look divine? What about Frozen Blueberry Coconut Yogurt Pie from She Wears Many Hats?

Honestly, I’m in favor of any recipe that lets me feel justified eating cake and pie any time of day I want it.

Blueberry Coconut Banana Bread is delicious any time of day. Just plan to make more than one loaf at a time if you want to have leftovers for breakfast the next day! I’m not kidding when I say this bread disappears in a flash.

Print

Blueberry Coconut Banana Bread

A sprinkling of coconut adds something extra special to this blueberry banana bread.

Course Side Dish

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 18

Calories 184kcal

Ingredients

• ½ cup butter softened
• 1 cup light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1½ cups all-purpose flour * plus 1 tablespoon reserved for the berries
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• ½ teaspoon ground cinnamon
• 3 large bananas very ripe, about 1½ cups mashed
• ½ cup sour cream
• 1 cup blueberries divided
• ¾ cup coconut divided

* Gluten-Free Alternative

• 1 cup brown rice flour plus an additional tablespoon reserved for the berries
• ½ cup tapioca starch
• ¼ cup potato starch
• 1 teaspoon xanthan 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. 

Nutrition

Calories: 184kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 244mg | Potassium: 133mg | Fiber: 1g | Sugar: 16g | Vitamin A: 241IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

{originally published 9/1/14 – recipe notes updated 8/14/22}

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