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loaf of blueberry banana bread with a slice of bread on a cutting board.
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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.
Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 loaf, 12 servings
Calories 259kcal
Author Deborah Harroun

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

  • 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.
    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
  • In another bowl, combine the eggs, bananas, sugar and melted butter.
    2 eggs, 1 1/2 cups mashed ripe bananas, 1 cup sugar, 1/2 cup 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.
    3/4 cup fresh blueberries, 1 tablespoon all-purpose flour, 1/2 cup shredded sweetened coconut
  • 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.
    3 tablespoons packed brown sugar, 2 tablespoons all-purpose flour, 2 tablespoons butter, 1/2 cup shredded sweetened coconut, 1/4 cup fresh blueberries
  • 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

Serving: 1slice | Calories: 259kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 56mg | Sodium: 180mg | Fiber: 2g | Sugar: 25g