2 C. all-purpose flour
1 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. kosher salt
1 1/3 C. granulated sugar
3 bananas, ripe and mashed (about 1 cup)
1 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. Crisco® Pure Canola Oil
8 oz. blueberries (fresh or frozen)
½ C. toasted coconut
6 oz. blueberries (fresh or frozen)
3 Tbsp. water
3 Tbsp. granulated sugar
2 C. powdered sugar
water or lemon juice as needed to thin
Preheat oven to 350°F.
Coat a Bundt pan with Baker’s Joy® No Stick Spray; set aside.
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; about 3-4 minutes. Stir in mashed bananas, vanilla, and oil.
Stir flour mixture, then gently fold in blueberries and toasted coconut.
Pour batter into the large Bundt pan (batter will be thick). Bake for about 1 hour (start checking for doneness at 45 minutes) or until skewer inserted in the center comes out free of batter (moist crumbs okay).
Set aside to cool completely.
Place blueberries, water, and sugar in a pan and heat on medium until mixture boils and blueberries burst.
Remove from heat and push mixture through a sieve; set aside for cooling.
Once cooled, sift powdered sugar into mixture and whisk until smooth.
Add 1 tsp. of water or lemon juice at a time if needed to achieve a pouring consistency.
Pour glaze on top of bread.