Skip to main content

Glazed Blueberry Banana Coconut Bread



I hope you are enjoying #BlueberryWeek so far, I know I am!  One of my favorite ways to use blueberries is in quick breads.  I'd pinned a recipe from Taste of Home for Glazed Coconut Banana Bread, and on the day I made it I'd picked just about a cup of blueberries from the bushes in our yard and I thought, why not toss them in?

Hate when fruit sinks to the bottom when making baked goods? My grandmother taught me to take some of the flour called for in the recipe (about a tablespoon) and toss it with the berries.  This helps to keep the berries distributed evenly throughout the bread or muffins.


We really enjoyed this one, and I'm looking forward to making it again now that our bushes are producing more consistently.  Quick breads freeze and defrost really well, just leave off the glaze.  I wrap them in one layer of Press N Seal, and then put them into a zip top bag.  Once defrosted, you can then add the glaze or sprinkle with some turbinado sugar.

Thank you to all of the #BlueberryWeek bloggers who are sharing a variety of blueberry recipes from breakfast to dessert. Go and see what they made using the links down below!

Glazed Blueberry Banana Coconut Bread

Glazed Blueberry Banana Coconut Bread
Yield: 12
Author: Jolene's Recipe Journal

Ingredients

  • 1/4 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups mashed ripe bananas (2 to 3 medium)
  • 1/4 cup reduced-fat plain yogurt
  • 3 tablespoons unsweetened apple juice
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour (1T reserved)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup plus 1 tablespoon sweetened shredded coconut, divided
  • 1c fresh blueberries
  • 1/2 cup confectioners' sugar
  • 1 tablespoon lime juice

Instructions

  1. Preheat oven to 350°. Grease and flour a 9x5-in. loaf pan. In a large bowl, beat butter and sugar until crumbly.
  2. Add eggs, one at a time, beating well after each addition. Beat in bananas, yogurt, apple juice and vanilla.
  3. In another bowl, whisk flour, baking soda and salt; stir into butter mixture. Toss blueberries with reserved tablespoon of flour, and fold in along with 1/2 cup coconut.
  4. Transfer to prepared pan. Sprinkle with remaining coconut. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
  5. In a small bowl, mix confectioners' sugar and lime juice until smooth; spoon over warm bread.

Notes

Source: https://www.tasteofhome.com/recipes/glazed-coconut-banana-bread/

Other recipes you may enjoy:

Blueberry Turnovers

Lemon Blueberry Biscuits

Blueberry Waffles with Blueberry Sauce!

coconut, blueberry, banana, quick bread
Dessert, breakfast
American



Blueberry Week Recipes Breakfast

Labels:

Comments

  1. ErinAugust 2, 2019 at 8:11 AM

    Love these flavors together in a bread. I don't think I've ever had coconut in a bread!

    ReplyDelete
  2. Amy (Savory Moments)August 2, 2019 at 8:12 PM

    Love the flavor combination in the bread!

    ReplyDelete
  3. Liz @ Books n' CooksSeptember 1, 2019 at 1:49 PM

    You had me at coconut :-)

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker.  For the pepperoni pi
3 comments
Read more