This Blueberry Coconut Banana Bread recipe turns out a spiced blueberry banana bread baked with a sweet coconut topping.
Since I have popular recipes for Banana Blueberry Bread and Coconut Banana Bread, it was time to combine all of those flavors! The result is this fabulous Blueberry Coconut Banana Bread. It makes for great snacking, and it also is a good one to slice and warm up with a little butter for an excellent breakfast. Kids might like a slice in their lunchbox too.
Ingredients needed:
- all purpose flour
- baking powder, baking soda and salt
- ground cinnamon, ginger and nutmeg
- granulated white sugar
- salted butter
- eggs
- ripe bananas
- fresh or frozen blueberries
- light brown sugar
- flaked coconut
How to make Blueberry Coconut Banana Bread:
The complete, printable recipe is at the end of this post.
PREPARE THE BREAD BATTER:
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Preheat the oven to 350℉. Spray a 9×5-inch loaf pan with nonstick spray.
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In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Make a well in the center of the flour mixture. Set aside.
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In a medium bowl, whisk together the sugar, butter and eggs. Stir the mashed bananas into the egg mixture. Then add the egg mixture to the flour mixture, and stir until moistened. In a small bowl, toss ½ cup of the blueberries with 1 tablespoon of flour. Fold in the flour-coated blueberries. Spoon the batter into the pan. Sprinkle the remaining blueberries on top of the batter.
PREPARE THE TOPPING:
Bake for 50 to 55 minutes or until a wooden pick inserted near the center comes out clean. Cover with foil in the last 15 minutes of baking if browning too quickly. Let the loaf cool in the pan for 15 minutes, then remove the loaf from the pan to a wire rack to let it cool completely.
Wrap in foil and store overnight before slicing.
This banana bread recipe makes me so happy because there are all kinds of new flavors going on besides just banana. The blueberries add a lovely sweetness to the recipe. And the three spices added make it so much more delicious than plain banana bread. The coconut baked on top gives it a bit of a tropical vibe. It’s a good one. Enjoy!
Favorite Banana Bread Recipes:
- Classic Banana Bread
- Marbled Chocolate Banana Bread
- Cinnamon Swirl Banana Bread
- Pineapple Banana Bread
- Greek Yogurt Banana Bread
Blueberry Coconut Banana Bread
Ingredients
BREAD:
- 2 cups all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup granulated white sugar
- ½ cup (1 stick) melted salted butter (can sub ½ cup vegetable oil, if desired)
- 2 large eggs, lightly beaten
- 1½ cups mashed very ripe bananas
- ¾ cup fresh or frozen small blueberries, divided
- 1 tablespoon all purpose flour
TOPPING:
- 3 tablespoons packed light brown sugar
- 2 tablespoons all purpose flour
- 4 teaspoons salted butter
- ¼ cup flaked coconut
Instructions
PREPARE THE BREAD BATTER:
- Preheat the oven to 350℉. Spray a 9x5-inch loaf pan with nonstick spray.
- In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Make a well in the center of the flour mixture. Set aside.
- In a medium bowl, whisk together the sugar, butter and eggs. Stir the mashed bananas into the egg mixture. Then add the egg mixture to the flour mixture, and stir until moistened. In a small bowl, toss ½ cup of the blueberries with 1 tablespoon of flour. Fold in the flour-coated blueberries. Spoon the batter into the pan. Sprinkle the remaining blueberries on top of the batter.
PREPARE THE TOPPING:
- In a small bowl, combine the brown sugar and flour. Using a pastry blender, cut in the butter until the mixture has turned into coarse crumbs. Sprinkle the topping on top of the batter and blueberries. Sprinkle flaked coconut on top of the topping.
- Bake for 50 to 55 minutes or until a wooden pick inserted near the center comes out clean. Cover with foil in the last 15 minutes of baking if browning too quickly. Let the loaf cool in the pan for 15 minutes, then remove the loaf from the pan to a wire rack to let it cool completely. Wrap in foil and store overnight before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
