Name: Glazed Blueberry Banana Coconut Bread
Yield: 12
Cuisine: American
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

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

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

Preheat oven to 350°. Grease and flour a 9x5-in. loaf pan. In a large bowl, beat butter and sugar until crumbly.
Add eggs, one at a time, beating well after each addition. Beat in bananas, yogurt, apple juice and vanilla.
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.
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.
In a small bowl, mix confectioners' sugar and lime juice until smooth; spoon over warm bread.