Blueberry-Coconut Banana Bread

Do you ever have those days, in which you are speeding along but, instead of moving forward in a fluid-like motion, your feet feel like they are strapped to square wheels for mobility? Yeah, that was me all day Sunday.

Blueberry-Coconut Banana Bread via Bakers Royale

To make matters worse, I was at a complete deficit with creativity. One would think that for all the shooting I do, here on the blog and outside the blog, I’d have more styling ideas.

At least that’s the expectation I have more myself, so when I fall short— I just want to pitch everything in the trash bin–dramatic, petulant–I know. Guilty as charged.

Luckily, those thoughts never materialize and what I end up with are some blah pictures, like what you see here. Unfortunately, since I really wanted them to be as smashing as the recipe. But so be it—sigh—let’s focus on the cake, don’t let my lack of photography skills fool you.

This blueberry-coconut banana bread is a recipe I developed for Clabber Girl Baking Powder. It’s incredibly moist and tender, and the blueberries give the banana bread base a nice fruity burst, while the coconut gives the ensemble another subtle layer of sweetness and flavor.

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Blueberry-Coconut Banana Bread

Yield: 10-12 servings

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon Clabber Girl Baking Powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 eggs
  • 1 1/3 cup sugar
  • 3/4 cup ripe bananas, mashed (about 2 bananas at 11 oz. total)
  • 1 teaspoon vanilla
  • ½ cup canola oil
  • 10 oz. blueberries (divided use)
  • ½ cup toasted coconut, (Optional: plus 1/4 cup more for sprinkling on top)

To make  blueberry glaze

  • 2 oz blueberries
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 2 cups confectioner's sugar

Directions:

Instructions: Heat oven to 350 degrees F. Lightly cover a bundt pan with non-stick spray and dust with flour.

  1. Whisk and combine flour, baking powder, 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. Divide batter into two 9x5 loaf pans or pour batter into one large bundt pan (batter will thick) Bake for about 1 hour (start checking for doness at 45 minutes) or until skewer inserted in the center comes out free of wet batter (moist crumbs okay). Set aside to cool completely.
  2. To make blueberry glaze: Place blueberries, water and sugar in a pan and heat until mixture boils and blueberries bursts. Remove from heat and push mixture through a sieve; set aside to cool. Once cooled sift confectioner sugar into mixture and whisk until smooth. Add in 1 teaspoon of water at a time if needed to achieve a pouring consistency. Pour glaze on top of Blueberry-Coconut Banana Bread (and optional: sprinkle with coconut).

Disclosure: This post is sponsored by Clabber Girl Baking Powder as part of an ongoing ambassadorship. However, all opinions are my own.

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40 Responses to “Blueberry-Coconut Banana Bread”

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    1
    Tieghan Gerard — July 20, 2014 @ 7:33 pm

    Sounds like our Sunday’s were pretty similar. I had the same issues going on and it was horrible. So annoying.

    BUT you are crazy and even what you think are bad photos, I think are amazing. This looks awesome!

    Reply

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    Thalia @ butter and brioche — July 20, 2014 @ 7:55 pm

    now THAT is a good looking bread.. and the colour of the glaze is just amazing. love it, looks too good!

    Reply

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    Averie @ Averie Cooks — July 20, 2014 @ 8:37 pm

    You just had a baby! The fact that you’re making gorgeous cakes is truly amazing!!! Naomi, you’re superwoman :) pinned

    Reply

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    Laura (Tutti Dolci) — July 20, 2014 @ 9:11 pm

    Such a pretty bread, I love that striking blueberry glaze!

    Reply

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    Stephanie @ A Magpie in the Sky — July 21, 2014 @ 2:05 am

    OO I love a good bundt, they are so photogenic on their own, I love that picture. I could never do any as good as that, don’t be so hard on yourself.

    I’ll have to whip this one up, especially with that Magenta frosting!

    Reply

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    Bri | Bites of Bri — July 21, 2014 @ 2:32 am

    We are all our worst enemy in that regard! I’m sure you’re busy juggling baby and other kids. It’s amazing that you’re back to blogging so fast!

    Reply

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    Tom @ Raise Your Garden — July 21, 2014 @ 2:47 am

    I have to say I love everything except the coconut. Is it me or do most guys not particularly like coconut. Don’t be made at me but my wife is making this and excluding the coconut.

    Reply

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    Shashi @ runninsrilankan(dot)com — July 21, 2014 @ 3:27 am

    Your rather “blah” picture trumps my best ones! This photo is gorgeous and LOVE the blueberry/coconut/banana combo! YUM!!!

    Reply

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    Katrina @ Warm Vanilla Sugar — July 21, 2014 @ 3:31 am

    Such a yummy flavour for banana bread! Also, the bundt shape makes this so pretty!

    Reply

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    Paula — July 21, 2014 @ 3:36 am

    Love this cake, the colors are beautiful, Naomi!

    Reply

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    Jennifer Farley — July 21, 2014 @ 3:46 am

    I have had many days like the one you describe. These are gorgeous (as always)

    Reply

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    Kevin @ Closet Cooking — July 21, 2014 @ 4:33 am

    Love the blueberry coconut combo and what amazing colours!

    Reply

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    Jenny Flake — July 21, 2014 @ 4:37 am

    Beautiful flavors, beautiful cake!!

    Reply

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    molly yeh — July 21, 2014 @ 4:48 am

    THIS IS SO PRETTY THO!

    Reply

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    Monique — July 21, 2014 @ 4:57 am

    You are hard on yourself:)
    Personally I would be thrilled had I shot that photo:)
    Always always beautiful here.

    Reply

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    Maria — July 21, 2014 @ 4:59 am

    Love everything about this bread!

    Reply

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    Mary P. — July 21, 2014 @ 5:09 am

    The recipe I read was such fun. It started out using a bundt pan, and I wondered if I could use a loaf pan. The directions continued using 2 loaf pans. Question answered! Blueberries called for and switched to blackberries in recipe and then back to blueberries. Can I use other berries…answered! Perfect!

    Reply

    • Naomi Robinson replied: — July 21st, 2014 @ 6:43 am

      HI Mary – you can use a bundt pan or two loaves. As for the berries, yes you can use either blackberries or blueberries-use what you have on hand.

      Reply

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    Heather Christo — July 21, 2014 @ 5:51 am

    this is so beautiful Naomi and is totally visually exciting to me!! Plus- looks delicious.

    Reply

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    marla — July 21, 2014 @ 6:03 am

    This cake looks fabulous!!

    Reply

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    Brenda @ a farmgirl's dabbles — July 21, 2014 @ 6:07 am

    So pretty! I never tire of banana bread, what a super lovely one you have here.

    Reply

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    Julie @ Table for Two — July 21, 2014 @ 6:10 am

    This is seriously gorgeous, Naomi! It came out perfectly!

    Reply

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    Lauren @ Climbing Grier Mountain — July 21, 2014 @ 6:20 am

    WHOA. I would gladly have a slice….or two of these beautiful bread!

    Reply

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    Ashley — July 21, 2014 @ 6:30 am

    So very lovely. I just can’t get over it. That wire rack and the background color are perfection [besides the bread, of course].

    Reply

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    Annie @ Annie's Noms — July 21, 2014 @ 7:37 am

    This is beautiful! Lack of photography skills?! Not from where I’m sitting! This is way better than any of my photos even when I’m pretty happy with them! Also love blueberries with banana, and that glaze is sooooo pretty!!

    Reply

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    Emily — July 21, 2014 @ 9:10 am

    Oh my, I wish my good pictures came out as well as your bad ones! I love your photography and styling! Going to put this bread on my list of recipes to try.

    Reply

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    Lisa @ Simple Pairings — July 21, 2014 @ 9:19 am

    So beautiful! That glaze is stunning. I couldn’t ever bore myself of banana bread anyway, but adding blueberries and coconut seems like a fantastic variation on a classic favorite.

    Reply

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    dina — July 21, 2014 @ 11:23 am

    it looks delicious!

    Reply

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    Layla @ Brunch Time Baker — July 21, 2014 @ 11:55 am

    Love the colors of the bread and icing. YUM!

    Reply

  29. #
    29

    That photo is perfect – seriously!! Love all the colors and the rusticity of it. You’re incredibly talented no matter what you think!!

    Reply

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    Kate @ Diethood — July 21, 2014 @ 12:10 pm

    Blah pictures?!? HA! Gurrrrl, you cray-zy! In a good way. haha :-D

    And, this is stunning!!

    Reply

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    Jina — July 21, 2014 @ 1:55 pm

    I think the cake looks fantastic!! Anything but “Blah”!! Love the hot pink icing!!

    Reply

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    Angelyn @ Everyday Desserts — July 21, 2014 @ 1:56 pm

    this cake is beautiful AND I love that photo!!

    Reply

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    Eileen — July 21, 2014 @ 2:42 pm

    This sounds like the ultimate cake to eat with a big mug of coffee. And just look at that beautiful glaze! So PURPLE. :)

    Reply

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    Meriem @ Culinary Couture — July 21, 2014 @ 9:47 pm

    Look at that gorgeous purple color! This bundt is stunning!

    Reply

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    Nancy H. — July 22, 2014 @ 5:48 am

    I made this cake last night, and it turned out fabulous. The cake is moist and flavorful. I confess that I was frightened off by the color of the glaze, so I used a plain vanilla glaze instead. Thank you for such a great recipe!

    Reply

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    Laura Dembowski — July 27, 2014 @ 4:32 am

    These are definitely not blah picutres! Instead I want to dive into this right now. It looks so good.

    Reply

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    Kelly @ Nosh and Nourish — August 2, 2014 @ 8:49 am

    That blueberry glaze takes this to the next level, gorgeous!!

    Reply

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    Ariel — August 18, 2014 @ 9:32 am

    Just made this last night! I used coconut oil instead of canola. Turned out great and very moist!

    Reply

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    Fabi Munoz — October 11, 2014 @ 12:48 pm

    This looks absolutely delicious! The recipe looks easy enough to follow (which is good since I am terrible at cooking and baking)….I think this is definitely something I would try

    Reply

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