Blueberry Banana Bread with Coconut
User Reviews
5
Blueberry Banana Bread with Coconut
Description
The recipe for Blueberry Banana Bread with Coconut incorporates classic banana bread ingredients enhanced with the texture and flavor of blueberries and shredded coconut. The dry mix includes all-purpose flour with baking powder and baking soda for leavening, along with warming spices like cinnamon, nutmeg, and a touch of ginger for complexity. Wet ingredients are eggs, mashed ripe bananas, sugar, and melted butter, which keeps the bread moist.
Blueberries are tossed in flour to prevent sinking and evenly distributed throughout the batter along with shredded sweetened coconut, adding bursts of flavor and a subtle coconut sweetness. The loaf is baked in a greased or parchment-lined pan, topped with a streusel made from brown sugar, flour, butter, coconut, and more blueberries. This topping forms a crunchy, sweet crust contrasting the soft bread inside.
The bread slices well with a tender crumb and balanced sweetness. Variations include substituting frozen blueberries or using melted coconut oil in place of butter. It freezes well, wrapped tightly and stored for up to two months. Leftovers keep best in an airtight container for several days.
Ingredients
Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 2 egg lightly beaten
- 1 1/2 cups banana mashed ripe
- 1 cup sugar
- 1/2 cup butter melted
- 3/4 cup blueberries fresh
- 1 tablespoon all-purpose flour
- 1/2 cup coconut shredded, sweetened
Streusel Topping:
- 3 tablespoons brown sugar packed
- 2 tablespoons all-purpose flour
- 2 tablespoons butter cut into pieces
- 1/2 cup coconut shredded, sweetened
- 1/4 cup blueberries fresh
Instructions
- Preheat the oven to 350ºF. Spray a 9x5-inch loaf pan with nonstick cooking spray or line with parchment paper.
- In a large bowl, combine the 2 cups of flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger.
- In another bowl, combine the eggs, bananas, sugar and melted butter.
- Stir the wet ingredients into the dry ingredients, just until moistened.
- Toss the blueberries in the 1 tablespoon of flour. Fold in the blueberries and coconut. Pour into the prepared loaf pan.
- To make the streusel, combine the brown sugar and flour. Cut in the butter with a fork or a pastry cutter until it resembles coarse crumbs. Stir in the blueberries and the coconut. Sprinkle on top of the batter.
- Bake in the preheated oven until a tester inserted in the middle comes out clean, 55 to 65 minutes. (Cover the top of the bread with foil during the last 15 minutes of baking to prevent over browning, if necessary.) Cool for 10 minutes in the pan then carefully remove to a wire rack to cool completely.
Notes
- Frozen blueberries can be used but may color the batter.
- Melted coconut oil can substitute butter though not tested by all.
- Omitting coconut is an option for those who don't prefer its flavor.
- Freeze cooled bread wrapped tightly for up to two months; thaw wrapped at room temperature or in the fridge.
- Store leftover bread covered airtight for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf, 12 servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 259kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 56mg | 19% |
| Sodium | 180mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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