Ingredients

The following ingredients have 20 Servings
  • 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

Instruction

  • Preheat the oven to 350°F. Lightly grease (2) 8"x4" loaf pans or 12-18 muffin cups. 
  • Combine the butter and sugar in a mixing bowl and beat with a mixer until smooth. Add the vanilla and eggs and beat again until smooth. Slowly add the dry ingredients, beating just until combined.
  • Stir in the bananas and sour cream and beat just until combined.
  • Sprinkle a tablespoon of flour over ¾ cup blueberries and toss to coat. Add the coated berries and ½ cup coconut to the batter and stir gently to distribute them throughout the batter.
  • Pour into the prepared pans or muffin tins. Scatter the remaining blueberries over the top of the loaves and sprinkle with the remaining coconut.
  • Bake the muffins for 18-20 minutes or bake the loaves for 50-55 minutes, until an inserted toothpick comes out with moist crumbs. Enjoy!