Barefeet in the Kitchen · by Mary Younkin★ 4.3 (6)
Blueberry Coconut Banana Bread
NUTRITION · PER SERVING80M COOK
CAL 11%·PRO 7%
CARBS 33G60% OF CAL
3G FIBER8G ADDED4G INTRINSIC19G OTHER12G TOTAL SUGAR
FAT 9G35% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender blueberry banana bread enriched with sour cream and topped with shredded coconut. This gluten-free version uses alternative flours and delivers classic banana bread flavor with a fruity twist.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- ½ cup butter (softened)
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1½ cups all-purpose flour* (plus 1 tablespoon reserved for the berries)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 3 large bananas (very ripe, about 1½ cups mashed)
- ½ cup sour cream
- 1 cup blueberries (divided)
- ¾ cup coconut (divided)
- 1 cup brown rice flour (plus an additional tablespoon reserved for the berries)
- ½ cup tapioca starch
- ¼ cup potato starch
- 1 teaspoon xanthan gum
At a glance
PER SERVING · TIME 80M
CAL 11%·PRO 7%
CARBS 33G60% OF CAL
3G FIBER8G ADDED4G INTRINSIC19G OTHER12G TOTAL SUGAR
FAT 9G35% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 215mg
- Total sugar
- 12g
- Added sugar
- 8g
Nutrition estimated from ingredients, per serving.
- PREP
- 20M
- SODIUM
- 215MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.