What I like best about this bread is that it's not overly sweet. I used less white sugar in the batter and sprinkled crunchy raw sugar on top. It makes a nice crust.
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Very yummy bread. Loved the hint of coconut present! I made a single loaf using 1/3 cup total sugar(s), 1 small egg, and 2 bananas. Also great tip on using frozen blueberries. They really did hold up great. This was ready at 45-48 minutes in my oven. Thank you, Wildflour. [Made for I Recommend Red White and Blue]
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Excellent bread and the blueberries were beautiful. There were alot of blueberries in this recipe; however, I loved having one in each and every bite. Thanks for the post. Made for Lovin from the Oven Photo Tag, June, 2011.
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This was good... I had extra blueberries left over from making pie and hubby wanted banana bread, so I found this recipe. I didn't use coconut or pecans. I halved the recipe, but used a whole egg, so mine came out a little like cake. I also baked it in a brownie pan because I didn't have a loaf pan. Hubby liked it!
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So easy and yummy. I left out the pecans. I also got one loaf and 9 muffins. The muffins took 20 minutes and the loaf took 55. I didn't tell DH there was coconut in it and he didn't notice.
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This really is the best banana bread I've had! I loved it annd so did my family! Thank you for a wonderful recipe!!
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Excellent! I love the blueberry & banana combo and I will make this again! Thanks for sharing your recipe.
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Great recipe - thanks to the oats and coconut, the bread stays together when you cut and serve it, so it not only tastes great but looks good too. This is important when you are serving it at a Bed and Breakfast (which I am!)
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This was so easy and made picture perfect loaves. Love the taste and texture. They were moist and delicious. Will recommend to others and make again!
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This bread was awesome. I've been making regular ol' banana bread and wanted to try something new but not TOO new. This did the trick. I added dried blueberries instead of the pecans because my husband doesn't like nuts. It worked out great. Thanks for the recipe.
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This was really good. I didn't taste the coconut. I usually have coconut on hand but if I didn't I don't think I'd miss it. I used frozen berries and took your advice. Perfect. Thanks.
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MMMMMMM! So delicious! I made 6 small muffins and the rest in a bundt pan. I was skeptical of the coconut, but it was PERFECT! I went to work and came home and it was all gone; maybe next time I'll hide it from the fam so we can try it the next day. Thanks!
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I tried this recipe last night and it is the BOMB!!! Delicious is simply an understatement. I brought the second loaf to work and it vanished in minutes! I will definitely make this again, and again, and again.
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There was only one problem with this recipe - I couldn't stop eating the bread. Really good recipe!
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Very yummy. . .thanks Kel! I have had this in the to-do pile all summer and today was the lucky day. I ate 2 pieces, gave 1/2 a loaf to the mo-in-law and am giving 1 loaf to the neighbors as a thank you gift for watching our cat while we were away. The blueberries are so yummy! I did sub Splenda for the regular sugar with great results, otherwise made it as written. I will decrease the vanilla to 1 tsp next time, as I am becoming less and less a vanilla fan as time goes by. . .who knows!!!! THANKS again!
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Excellent! I am not a fan of banana bread. But I had bananas calling to be baked. Came here on zaar looking for the perfect bread and I found it! The blueberries sure does make it! Not to forget the crunch from the walnuts that I used in place of the pecans, (what I had) and did use buttermilk in place of the milk. We just ate it hot and it was delish. I can`t wait till tomorrow to have a better the next day slice! Thanks
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Can't wait for the loaves to come out of the oven. Having made a coconut banana bread with lime glaze (Cooking Light) recipe frequently, I was excited to see the coconut in this one. I know how moist just a little coconut can make the bread. I followed the recipe to a T except that I had only two suitable bananas so I added some nonfat vanilla yogurt to compensate. My favorite part of the recipe is that I just dumped everything in one bowl, holding off on pecans and berries, then turned on the mixer until just moistened. SO EASY!
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I'm a bit torn on this review, but I decided to go with 4 stars instead of 3 after all. I think I've made this recipe before and loved it, so decided to make muffins out of it for a potluck dinner. I didn't have any blueberries, but used frozen cranberries instead, also left out the coconut and pecans. Although I can't say the muffins were bad, the parts without cranberry in it seemed bland. That could be the left out ingredients, or maybe the dough cooked differently as muffins. I got 12 muffins out of the recipe and they were decent size and many people complimented them, so maybe my taste buds were just off yesterday.
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What a winning recipe! Only modification was no coconut, don't like the texture. I was amazed that the banana flavor in the bread really enhanced the flavor of the blueberries. Thanks!!!
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I was a little apprehensive about all the different flavors going into this, but it turned out AMAZING! I used blueberries that had been picked the day before and then frozen, and they stayed so plump and juicy in the bread. I made this for breakfast on the 5th of July for my family and got rave reviews and tons of requests for the recipe!
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