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