Transform your standard banana bread experience into something truly extraordinary with this irresistible Blueberry Banana Bread with Coconut. Bursting with sweet, juicy berries and delicate coconut flakes, this loaf is crowned with a delightful, crunchy streusel topping that promises to elevate every bite.

Blueberry Banana Bread with Coconut: A Perfect Blend of Sweetness and Texture

While the classic banana bread holds a special place in our hearts for its comforting simplicity and delightful aroma, sometimes a culinary adventure is in order. Imagine taking that beloved base and infusing it with vibrant flavors and textures that tantalize your taste buds. This is precisely what our Blueberry Banana Bread with Coconut achieves, offering a refreshing twist on a timeless favorite. If you’re looking to explore other exciting variations, you might enjoy my Peanut Butter Banana Bread with Chocolate Chips, the playful Peanut Butter and Jelly Banana Bread, or for a lighter option, the wholesome Banana Oat Bread.

For many, baking is more than just a task; it’s a therapeutic escape, a creative outlet, and a source of pure joy. When life gets a little hectic, there’s nothing quite like the meditative process of mixing ingredients and the rewarding aroma that fills your home. This blueberry banana bread recipe is one of my go-to’s for precisely that reason. It’s simple enough to be comforting but special enough to feel like a treat.

My first attempt at this delightful blueberry banana bread recipe actually required a second round of baking within the same week! This is quite the feat in my house, where overripe bananas are a rarity. I often joke that I live with a troop of monkeys, as bananas seem to disappear the moment they reach perfect ripeness. However, I managed to stash away a few precious bananas, destined for this very loaf. The first batch, while incredibly flavorful, suffered from being slightly underbaked – a common pitfall with quick breads if not carefully monitored. Despite the gooey center, we still devoured most of it, but I knew I had to perfect it for the blog.

So, I patiently gathered more bananas, letting them achieve that ideal, speckled ripeness that guarantees maximum sweetness and moisture. The second time around, I paid meticulous attention to the baking time and the tell-tale signs of a perfectly baked loaf. The result was a moist, tender crumb, studded with juicy blueberries and fragrant coconut, all crowned with that irresistible streusel. It was a resounding success, and we happily enjoyed a second loaf, confirming its status as a delicious departure from traditional banana bread. This experience truly solidified my belief in the magic of ripe bananas and the joy of a well-executed bake.

The Essential Role of Ripe Bananas in Banana Bread

The secret to any truly exceptional banana bread lies in the ripeness of your bananas. Those beautifully speckled, almost black bananas are your best friend. As bananas ripen, their starches convert to sugars, intensifying their natural sweetness and making them incredibly soft and easy to mash. This enzymatic process also contributes to a more complex, deeper banana flavor in your bread. Using underripe bananas will result in a less sweet, denser loaf with a less pronounced banana taste. If your bananas aren’t quite ready, you can speed up the ripening process by placing them in a brown paper bag with an apple or simply baking them in their peels on a baking sheet at 300°F (150°C) for 15-30 minutes until soft and dark. The natural sugars caramelize, giving your bread an even richer flavor profile.

Ingredients for Your Best Blueberry Banana Bread

Creating this flavorful banana bread requires a thoughtful combination of pantry staples and fresh additions. Each ingredient plays a crucial role in developing the moist texture, rich flavor, and aromatic profile that makes this bread truly special.

The Dry Ingredients: Foundation of Flavor and Structure

Our dry ingredients form the backbone of the bread, providing structure and contributing to its rise. You’ll need:

• All-Purpose Flour: The primary structural component. Ensure you measure it correctly by spooning it into a measuring cup and leveling it off, rather than scooping directly, to avoid a dense loaf.
• Baking Powder and Baking Soda: These leavening agents work in harmony to give the bread its airy, tender crumb. Baking soda reacts with the acidic bananas and brown sugar, while baking powder provides an extra lift.
• Salt: A pinch of salt is essential to balance the sweetness and enhance all the other flavors in the bread.
• Spices: I love the warm, inviting blend of cinnamon, nutmeg, and ginger. These spices complement the bananas and blueberries beautifully. Alternatively, for a cozy, autumnal twist, about a teaspoon of pumpkin pie spice can be used for a slightly different, yet equally delightful, flavor profile.

The Wet Ingredients: Moisture, Sweetness, and Richness

These components bind the dry ingredients, add moisture, and infuse the bread with its characteristic sweetness and richness:

• Eggs: Act as a binder, adding structure and helping to create a tender texture. Lightly beaten eggs integrate more easily into the batter.
• Mashed Ripe Bananas: As discussed, the riper, the better! They provide natural sweetness, moisture, and that signature banana flavor. Aim for about 1.5 cups, which usually means 3-4 medium-sized very ripe bananas.
• Granulated Sugar: Sweetens the bread and helps with browning, contributing to a golden crust.
• Melted Butter: Adds a rich, buttery flavor and contributes to the bread’s moistness. For those seeking a dairy-free option or a hint of extra coconut flavor, a reader successfully used melted coconut oil instead of butter with excellent results. While I haven’t personally tested this substitution, it’s a fantastic alternative to consider.

The Extras: Burst of Flavor and Texture

These additions truly make this banana bread a standout:

• Blueberries: I prefer fresh blueberries for their vibrant pop of flavor and texture, but frozen blueberries work wonderfully in a pinch. If using frozen, there’s no need to thaw them; simply toss them with a tablespoon of flour before adding to the batter to prevent them from sinking to the bottom and bleeding into the batter.
• Shredded Sweetened Coconut: This adds a delightful chewiness and tropical aroma that pairs perfectly with the blueberries and bananas. Ensure you use sweetened shredded coconut for the best flavor and moisture.

The Streusel Topping: A Crunchy Crown

While the bread itself is undoubtedly delicious, the streusel topping takes it to an entirely new level. I wholeheartedly recommend against skipping this step! It transforms this blueberry banana bread into something truly special, adding an irresistible crunchy texture and a boost of sweet, buttery flavor that contrasts beautifully with the soft, moist interior.

• Brown Sugar: Provides a rich, caramel-like sweetness and helps create a lovely golden color.
• All-Purpose Flour: Combines with the sugar and butter to form the crumbly texture.
• Cold Butter: Cut into small pieces, the cold butter is essential for creating those perfect coarse crumbs that bake up crisp and golden.
• Additional Blueberries and Coconut: These are folded into the streusel mixture, ensuring every bite of the topping also delivers bursts of fruit and tropical flavor.

How to Make Blueberry Banana Bread with Coconut

Crafting this delightful quick bread is a straightforward process. Follow these steps for a perfectly moist and flavorful loaf:

1. Prepare Your Pan: Preheat your oven to 350ºF (175ºC). Lightly grease and flour a 9×5-inch loaf pan, or for easy removal, line it with parchment paper, leaving an overhang on the longer sides.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger until well combined. This ensures the leavening agents and spices are evenly distributed throughout the batter.
3. Mix Wet Ingredients: In a separate bowl, combine the lightly beaten eggs, mashed ripe bananas, granulated sugar, and melted butter. Whisk until the mixture is smooth and well incorporated.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, stir gently just until the dry ingredients are mostly moistened. It’s crucial not to overmix, as this can develop the gluten in the flour, leading to a tough and dry bread. A few lumps are perfectly fine!
5. Prepare Blueberries: In a small bowl, toss the fresh or frozen blueberries with the remaining tablespoon of all-purpose flour. This light coating helps prevent the blueberries from sinking to the bottom of your loaf during baking, ensuring they are evenly distributed.
6. Fold in Extras: Gently fold the floured blueberries and the shredded sweetened coconut into the batter. Stir just until they are evenly dispersed, taking care not to overmix.
7. Pour into Pan: Transfer the batter into your prepared 9×5-inch loaf pan, spreading it evenly.

Crafting the Perfect Streusel Topping

The streusel topping adds an irresistible crunch and extra layer of flavor that truly sets this banana bread apart. Don’t skip this easy step!

8. Combine Streusel Ingredients: In a small bowl, combine the packed brown sugar and two tablespoons of all-purpose flour.
9. Cut in Butter: Add the cold butter, cut into small pieces, to the flour and sugar mixture. Use a fork or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. This technique ensures the butter melts slowly during baking, creating a truly crumbly topping.
10. Add Berries and Coconut: Stir in the additional fresh blueberries and shredded sweetened coconut into the streusel mixture.
11. Sprinkle and Bake: Evenly sprinkle this delightful streusel mixture over the top of the banana bread batter in the loaf pan.
12. Bake to Perfection: Transfer the pan to your preheated oven and bake for 55 to 65 minutes.

How to Tell When Your Banana Bread is Perfectly Baked

While making quick bread batter is typically straightforward, determining when it’s truly done can be the trickiest part. Many bakers experience frustration with varying bake times, which can be influenced by factors like oven calibration, the material of your loaf pan (metal vs. glass), and even the humidity in your kitchen. Therefore, always use the recipe’s baking time as a flexible guideline rather than a strict rule.

Key Indicators for Doneness:

• Visual Check: The top of the bread should be golden brown and the streusel topping should appear crisp and slightly caramelized.
• The Touch Test: Gently press the center of the loaf with your fingertip. If it springs back, it’s a good sign. If it feels spongy or collapses, it needs more time.
• The Skewer Test: Insert a long wooden skewer or a thin toothpick deep into the center of the bread. If it comes out with wet batter, the bread needs to bake longer. You’re looking for just a few moist crumbs clinging to the skewer – this indicates a perfectly moist, not dry, loaf. If it comes out completely clean, it might be slightly overbaked, but still delicious!
• Internal Temperature: For the most accurate assessment, use an instant-read thermometer. Insert it into the very center of the loaf. The internal temperature should register at least 200°F (93°C). This is the most reliable method to ensure your bread is cooked through without being dry.

Preventing Over-Browning: Quick breads often bake for an extended period, which can sometimes lead to the top browning too quickly before the center is cooked. To prevent this, keep an eye on your loaf. If the top appears sufficiently golden after about 40 to 45 minutes, loosely tent a piece of aluminum foil over the pan for the remainder of the baking time. This will protect the crust from burning while allowing the interior to finish baking thoroughly.

By using a combination of these methods, you can confidently determine when your Blueberry Banana Bread with Coconut is perfectly baked, ensuring a moist, tender crumb every time.

Expert Tips and Tricks for Baking Success

Achieving the perfect loaf of Blueberry Banana Bread with Coconut is easy with these helpful tips:

• Avoid Overmixing: This is a golden rule for all quick breads. Overmixing develops the gluten in the flour, leading to a tough, chewy texture rather than a tender, moist one. Mix only until the ingredients are just combined and no dry streaks of flour remain. A few lumps are perfectly normal.
• Prevent Over-Browning: Due to the relatively long baking time, the top of your bread might brown too quickly. To prevent this, observe your bread during baking. Around 40 to 45 minutes into the bake, if the top has reached a desirable golden-brown color, loosely cover the loaf with a piece of aluminum foil. This shields the top from direct heat while allowing the interior to continue cooking.
• Muffin Adaptation: This versatile recipe can easily be adapted into muffins! Simply divide the batter among a 12-cup muffin tin lined with paper liners. The baking time will be significantly less; start checking for doneness around 22 minutes, but they may take up to 30 minutes. A toothpick inserted into the center of a muffin should come out with moist crumbs.
• Freezing for Future Enjoyment: Banana bread freezes beautifully, making it perfect for meal prep or unexpected guests. Once the bread has completely cooled, wrap the entire loaf tightly in plastic wrap, then place it in a freezer-safe zip-top bag. It can be frozen for up to 2 months. To thaw, simply unwrap and let it come to room temperature on the counter, or thaw in the refrigerator overnight, keeping it wrapped until fully defrosted to maintain moisture.
• Proper Storage for Leftovers: Any leftover bread should be stored in an airtight container or a zip-top bag at room temperature. This will keep it fresh and moist for up to four days. For longer storage, refrigerate it, which can extend its freshness for about a week.
• Serving Suggestions: This bread is fantastic on its own, but it’s even better with a smear of butter, a dollop of cream cheese, or a drizzle of honey. It pairs perfectly with your morning coffee or as a delightful afternoon snack.

More Irresistible Quick Bread Recipes

If you’ve fallen in love with the ease and deliciousness of quick breads, you’re in for a treat! Here are some other fantastic recipes to add to your baking repertoire:

• Cranberry Orange Bread: A vibrant, zesty bread perfect for the holidays or a refreshing breakfast.
• Strawberry Bread: Sweet, juicy strawberries baked into a tender loaf – a spring and summer favorite.
• Chocolate Wave Zucchini Bread: A clever way to sneak vegetables into a decadent, chocolatey treat.
• Coconut Bread: For the ultimate coconut lover, a simple yet profoundly flavorful bread.
• Mango Bread: A tropical delight that brings sunshine to your plate.
• Classic Zucchini Bread: A comforting and versatile classic, perfect for using up garden abundance.
• Orange Blueberry Bread: Another delightful pairing of citrus and berries, offering a bright and refreshing taste.

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Blueberry Banana Bread with Coconut

5 from 8 votes

Author: Deborah Harroun

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 1 loaf, 12 servings

Course: Bread

Cuisine: American

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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.

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 (for tossing with blueberries)
• 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

1. Preheat the oven to 350ºF (175ºC). Spray a 9×5-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. Do not overmix.
5. Toss the 3/4 cup blueberries in the 1 tablespoon of flour. Fold in the floured blueberries and 1/2 cup coconut into the batter. Pour into the prepared loaf pan.
6. To make the streusel, combine the brown sugar and 2 tablespoons flour. Cut in the 2 tablespoons butter with a fork or a pastry cutter until it resembles coarse crumbs. Stir in the 1/2 cup coconut and 1/4 cup blueberries. 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.

Recipe Notes:

• Adapted from Better Homes and Gardens – Breakfast & Brunch.
• SUBSTITUTIONS: I prefer fresh berries, but frozen will work in a pinch. They may tend to color the batter more.
• Other readers have successfully substituted 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 of both the bread and the streusel topping.
• 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 to retain moisture.
• STORE: Store any leftovers tightly covered in a ziplock bag or a lidded container at room temperature. 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: 1 slice, Calories: 259 kcal (13%), Carbohydrates: 35g (12%), Protein: 2g (4%), Fat: 13g (20%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 56mg (19%), Sodium: 180mg (8%), Fiber: 2g (8%), Sugar: 25g (28%)

Keywords: banana recipe, blueberry banana bread, sweet bread recipe