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5.0 from 24 votes

Blueberry Banana Bread with Coconut

Make a change from your typical banana bread with this Blueberry Banana Bread with Coconut that is filled with fresh berries and topped with a crunchy streusel topping.

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 eggs lightly beaten
  • 1 1/2 cups mashed ripe bananas
  • 1 cup sugar
  • 1/2 cup melted butter
  • 3/4 cup fresh blueberries
  • 1 tablespoon all-purpose flour
  • 1/2 cup shredded sweetened coconut
Streusel Topping:
  • 3 tablespoons packed brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter cut into pieces
  • 1/2 cup shredded sweetened coconut
  • 1/4 cup fresh blueberries

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

  • adapted from Better Homes and Gardens - Breakfast & Brunch
  • SUBSTITUTIONS: I prefer fresh berries, but frozen will work in a pinch. They do tend to color the batter more.
  • Other readers have subbed in melted coconut oil for the butter with good results, but I have not personally tried this.
  • If you don’t love coconut, you can simply leave it out.
  • FREEZE: Banana bread freezes well! Let the bread cool completely, then wrap tightly in plastic wrap, then place the loaf in a freezer safe bag. Freeze for up to 2 months. Let the bread thaw in the refrigerator or at room temperature, but keep it wrapped until it is thawed.
  • STORE: Store any leftovers tightly covered in a ziplock bag or a lidded container. Leftover bread should be good for up to four days.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving 1slice Calories 259kcal (13%) Carbohydrates 35g (12%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Trans Fat 0g Cholesterol 56mg (19%) Sodium 180mg (8%) Fiber 2g (8%) Sugar 25g (50%)

Nutrition Facts

Serving: 1loaf, 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.