Blueberry Coconut Banana Bread with a Coconut Glaze

30 Nov

The folks over at the Blueberry Council put out a “Blueberries Meet their Match” Blogger Recipe contest and I was ready to accept the challenge!

I had plans A, B, & C worked out in my head…it was the trifecta of awesomeness.  All twists on favorite recipes of mine.

{Plan A} was a Blueberry Coconut Creme Brulee.  I was on to something here…it looked pretty & set perfectly, but…um…still needs some work….{yeah}.

{Plan B} was a Chocolate Blueberry Crepe Cake with Toasted Coconut.  {Plan B} never made it to the kitchen.

{Plan C} was a Blueberry Coconut Banana Bread with a Coconut Glaze, which I adapted from the Raspberry Swirl Banana Bread I made a few weeks ago.  I made it a couple of ways and it. is. delicious.  I’m not just saying that because my husband and I scarfed down half a loaf immediately.  I’m also not saying this because when my husband brought the 1 and a half loaves we didn’t eat that night to work the next day, I subsequently got grateful emails from his coworkers.  Or the fact that I also got a frantic call from my husband inquiring if the recipe was immediately available on the blog {followed by a barrage of questioning on why it was not going to be available until Friday} because his coworkers needed it “right now.”  I’m saying this because sometimes facts are facts.  And the fact is, Blueberry Coconut Banana Bread with a Coconut Glaze is just delicious.

{Gina’s Take}

I love fruits – so adding more to any recipe is delightful.  Add in cute little vanilla seeds, and I’m a happy girl.

It seems we always have aging bananas in the house, all forms of coconut are permanent fixtures in our pantry and fridge, and everything else is a baking staple in my kitchen.

To make this I used Finely Shredded Organic Unsweetend Coconut, Unsweetened Coconut Milk, Unbleached All-Purpose Flour, and the only deviation I made from what is listed blueberry batterbelow is the milk – I rarely have the real deal on hand, but what I do have is Toasted Coconut Almondmilk, which works like a charm when mixing the lemon juice to make a “buttermilk.”

I went though a few trials – the most notable was the one where I spaced out and forgot the eggs…that were sitting there…waiting to be cracked.  I did find it to be an interesting experiment, however, as the bread tasted the same, just didn’t rise very well.

I love using applesauce in my recipes too – it’s a way to cut back on fat and calories vs using more butter and still maintain moisture.  Adding the shredded coconut was a double whammy of moist-ness – and added just a hint of texture to the bread too.

blueberry banana batter swirl

The blueberries themselves were a fun challenge.  I wanted a smooth blueberry taste throughout the banana bread instead of getting the lucky slice with a “blueberry bite,” so I simmered the berries in a skillet to make them more supple so when I blended them with the batter, they would incorporate seamlessly.  It worked like a charm.

coconut topping

Blueberry-Coconut Banana BreadThe final frontier was the glaze…it took the bread to the next level.  Sweet but not overpowering and it set perfectly on the cooled loaf.  I took some of the finely shredded coconut that I used in the batter and heated it in a skillet for a couple of minutes to make it nice and toasty.

{Pretty Little Tip}

I love girl power and the blueberries you know today had just that.  Elizabeth White teamed up with Dr. Frederick Coville to create the first crop of commercially cultivated blueberries. You go girl!  Learn more interesting facts on blueberries on the Blueberry Council’s website.

And as always, a big thank you hug to my friend Toni who lets me raid her ceramics studio to plate my dishes on!  This week I’m using her large slab plates!

Blueberry Coconut Banana Bread with a Coconut Glaze


    Blueberry Coconut Banana Bread
  • 1/4 cup unsalted butter
  • 1/4 cup unsweetened applesauce
  • 1 1/4 cups sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/2 Tbsp lemon juice
  • 1 1/2 cups very ripe, mashed, bananas (~ 3 medium bananas)
  • 1/2 cup finely shredded unsweetened coconut
  • 2" segment of vanilla bean seeds, scraped (or 1 tsp vanilla extract)
  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp soda
  • 1 cup blueberries
  • 1/4 cup water
  • Coconut Glaze
  • 3/4 cup powdered sugar
  • 2 Tbsp unsweetened coconut milk
  • 1/2 tsp Coconut Extract
  • 2 Tbsp finely shredded unsweetened coconut, toasted


    Blueberry Coconut Banana Bread
  1. Grease a 9"x5" loaf pan and set aside.
  2. Heat butter over medium heat in a small saucepan, stirring occasionally, until little brown solids form in the bottom of the pan, about 3 minutes. Remove from heat and immediately transfer to a large bowl.
  3. Add applesauce and sugar to the butter and beat together using an electric mixer until thoroughly combined. Blend in eggs in to the mixture.
  4. Next, in a small cup, combine milk and lemon juice, and let rest for ~2 minutes until it curdles.
  5. Pour milk mixture in to the butter mixture, add mashed bananas & shredded coconut, and beat on low until smooth.
  6. Then, add vanilla, flour, salt, and soda, mixing on low until combined.
  7. Next, prep the blueberries by adding the blueberries and water to a small skillet, over medium high heat. Simmer the blueberries until soft, about 3-5 minutes. If you notice the water evaporating too fast and the blueberries aren't soft, add a few more tablespoons of water to the pan to prevent the blueberries from burning. Remove blueberries with a slotted spoon and set aside.
  8. Pour 1/2 cup of banana batter in to a separate, small bowl, and add cooked blueberries. Beat on high with mixer until smooth.
  9. Pour 1/2 the banana-coconut batter in to the greased loaf pan, then add dollops of blueberry batter to the pan, using ~1/2 of the blueberry batter. Swirl the batter with a knife, being careful not to scrape the bottom of the pan, until a marbled effect is achieved. Repeat with a second layer of banana-coconut batter and dollops of blueberry batter (see images above).
  10. Bake in a 350F preheated oven for a total of ~1 hour 15 minutes. 30 minutes in to the baking, loosely drape a sheet of aluminum foil over the top of the bread to prevent it from burning.
  11. Cool for 10 minutes in the pan and then transfer to a wire rack to cool completely.
  12. Coconut Glaze
  13. In a small bowl, add powdered sugar, unsweetened coconut milk, and coconut extract and beat with mixers on medium high speed. Beat until glaze is smooth.
  14. Spread glaze over the cooled Blueberry Coconut Banana Bread & immediately top with toasted coconut.
  15. Need help toasting the coconut?
  16. Place the shredded coconut in a non-stick skillet and heat over medium heat, stirring constantly for about 2 minutes. Remove from pan immediately once you've achieved a golden brown color.

One Response to “Blueberry Coconut Banana Bread with a Coconut Glaze”

  1. Marie Mbouni December 16, 2013 at 8:14 pm #

    I love this recipe, I will definitely try it!!

    Thank you both or sharing such yummy yummy and pretty dishes!

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