2 cups all-purpose flour
1 teaspoon Clabber Girl Baking Powder
1 teaspoon baking soda
½ teaspoon kosher salt
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
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).