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Blueberry Banana Bread with Coconut
5 from 24 votes

Blueberry Banana Bread with Coconut

This Blueberry Banana Bread blends mashed ripe bananas and fresh blueberries with shredded sweetened coconut for a moist, flavorful loaf. Warm spices such as cinnamon, nutmeg, and ginger add depth, complemented by a buttery streusel topping that includes brown sugar, additional blueberries, and coconut. The bread offers a tender crumb studded with juicy blueberries and a sweet, crunchy topping that balances richness with fruity brightness.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 1 loaf, 12 servings
Calories: 259 kcal
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350ºF. Spray a 9x5-inch loaf pan with nonstick cooking spray or line with parchment paper.
  2. In a large bowl, combine the 2 cups of flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger.
  3. In another bowl, combine the eggs, bananas, sugar and melted butter.
  4. Stir the wet ingredients into the dry ingredients, just until moistened.
  5. Toss the blueberries in the 1 tablespoon of flour. Fold in the blueberries and coconut.  Pour into the prepared loaf pan.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 1 loaf, 12 servings

Amount Per Serving

Calories 259

% 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.