The 2016 year in review for The Road to Honey is chock full of recipes for delicious desserts & even a few savory dishes such as Pesto & Ghormeh Sabzi.
What’s a girl to do when she has squishy bananas, blueberries begging to be used and an overstuffed pantry? She makes Banana, Blueberry, Coconut Bread, a moist and flavorful treat that is perfect for breakfast, dessert or those times when you are craving a little something sweet. You can easily serve this straight up or you can jazz it up, like I did, with a sweetened blueberry puree and a crown of fresh blueberries.
Personally I think the extra 10 minutes to make the glaze is well worth it, but then again I am enamored with the contrast of the rich purple hue as it drapes elegantly down the sides of the toasty brown cake.