Print Recipe

Blueberry Coconut Banana Bread

Categories: Breads

Submitted by: Naomi Robinson of Bakers Royale

This isn't your typical, hum drum banana bread. With this quick bread, you'll get the flavors of banana and blueberry! The blueberry glaze is even better if you add coconut on top before the glaze sets. 


  • 2 c. all-purpose flour
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. Rumford Baking Soda
  • 1/2 tsp. kosher salt
  • 2 lg. eggs
  • 1 1/3 c. sugar
  • 3 bananas ripe and mashed
  • 1 tsp. vanilla
  • 1/2 c. canola oil
  • 8 oz. blueberries
  • 1/2 c. toasted coconut
  • Blueberry Glaze
  • 2 oz. blueberries
  • 1 tbsp. water
  • 1 tbsp. sugar
  • 2 c. confectioner's sugar


Preheat oven to 350 degrees F. Lightly prepare a large Bundt pan with non-stick spray and dust with flour.

Bread Preparation: Whisk and combine flour, Clabber Girl Baking Powder, Rumford Baking Soda, and salt in a bowl; set aside. In a separate bowl, cream eggs and sugar until well blended and light in color. Stir in mashed bananas, vanilla, and oil. Stir flour mixture, then gently fold in blueberries and toasted coconut. Pour batter into the large Bundt pan (batter will be thick). Bake for about 1 hour (start checking for doneness at 45 minutes) or until skewer inserted in the center comes out free of batter (moist crumbs okay). Set aside to cool completely.

Blueberry Glaze Preparation: Place blueberries, water, and sugar in a pan and heat until mixture boils and blueberries burst. Remove from heat and push mixture through a sieve; set aside for cooling. Once cooled, sift powdered sugar into mixture and whisk until smooth. Add 1 tsp. of water at a time if needed to achieve a pouring consistency. Pour glaze on top of Blueberry Coconut Banana Bread.