web analytics
12.1K Flares Filament.io 12.1K Flares ×

Make a change from your typical banana bread with this version filled with blueberries and coconut and topped with a crunchy streusel topping.

Blueberry Coconut Banana Bread on Taste and Tell



I love blogging. I love thinking up recipe concepts. Pouring through cookbooks and magazines. Getting into the kitchen to cook and create. Most of the time I love photographing the food, and sometimes I even like writing the posts.

But what I don’t love? All of the background “technical” stuff that goes along with running a website and a business. Taxes. SEO. Hosting and backups.

I just want to cook, photograph, and write about it. I wish it was that easy.

This week, I had to switch hosting companies, and some of you noticed that I had a little glitch yesterday, making it so that you couldn’t access my site. It was a dumb mistake on my part, and I’m so thankful for people who actually know what they are doing. I am a creature of habit, and I like schedule and order in my life, so when I couldn’t update my blog yesterday, I felt frustrated and out of control.

But we are mostly back to normal now (yay!!) and hopefully I can leave the technical side alone for a day or two.

What do you do when you get stressed out? I love to bake. Things like this banana bread. I actually made this banana bread twice in the span of a week. Which is pretty much a miracle around our house because it’s basically impossible for bananas to get overripe at my house. I swear I live with a bunch of monkeys. But I managed to hide away some bananas to make this bread. And the first time I made it, it was very delicious, but I totally under baked it. We still managed to eat most of it – except for the gooey center – but I knew I had to make it again to blog it. So I hid away more bananas and patiently waited a few days for them to get nice and ripe. I paid better attention the second time around so that I didn’t end up with an uncooked center, :), and we happily snacked on a second loaf of bread.

Definitely a delicious change to normal banana bread!!

Blueberry Coconut Banana Bread recipe


Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!!

Facebook ** Pinterest ** Twitter ** Instagram ** Google+
or you can subscribe to my newsletter or Feedly or Bloglovin
follow us in feedly
Follow on Bloglovin

Blueberry Coconut Banana Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 2 hours

Yield: 1 loaf

Blueberry Coconut Banana Bread

Make a change from your typical banana bread with this version filled with blueberries and coconut and topped with a crunchy streusel topping.

Ingredients

    Bread
  • 2 cups + 1 tablespoon 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 or frozen 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 or frozen blueberries

Instructions

  1. Preheat the oven to 350ºF. Spray a 9x5-inch loaf pan with nonstick cooking spray.
  2. In a large bowl, combine 2 cups of the flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, combine the eggs, bananas, sugar and melted butter. Stir the wet ingredients into the dry ingredients, just until moistened. Toss the blueberries in the remaining 1 tablespoon of flour. Fold in the blueberries and coconut. Pour into the prepared loaf pan.
  3. 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.
  4. Bake in the preheated oven until a tester inserted in the middle comes out clean, 50 to 60 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

http://www.tasteandtellblog.com/blueberry-coconut-banana-bread/

More uses for your overripe bananas:

Banana Crunch Muffins | www.tasteandtellblog.com

Banana Crunch Muffins

Chocolate Chip Banana Cookies | www.tasteandtellblog.com

Chocolate Chip Banana Cookies

Coconut-Banana Caramel Custard | www.tasteandtellblog.com

Coconut-Banana Caramel Custard

Around the Web:
Banana Bread Ice Cream from The Guilty Kitchen
Strawberry Banana Muffins from Sweet Treats and More
Banana Cupcakes with Peanut Butter Frosting from Center Cut Cook

12.1K Flares Twitter 10 Facebook 0 Pin It Share 12K Google+ 36 Email -- Filament.io 12.1K Flares ×
Tagged with →  
twitter fb fb fb

23 Responses to Blueberry Coconut Banana Bread

  1. Baking calms me too! Love this streusel topping!

  2. Becky says:

    Looks delicious and my seven year old daughter LOVES blueberries so I pinned this. :)

  3. Yum!! This bread sounds delicious!!

  4. What a glorious banana bread! That coconut topping is just genius!

  5. Leslie says:

    Delicious recipe! Bananas and coconut is such a yummy combination! I found that baking at 325 and extending the bake time by 5-10 minutes resulted in a perfectly baked loaf without the top browning too much.

  6. Chels R. says:

    Oh no! What happened to your site? Josh has just got us started on the SEO thing and I’m still trying to get the hang up of it. The whole thing is kind of confusing to me. I’ve made a sour cream blueberry bread before, but I love the idea of blueberries and coconut with banana bread (which is the only way I eat bananas). Gotta try this! I hope your site works for you from here on out :)

    • Deborah says:

      Ugh – I didn’t have my plugins updated, so one of them made my site all wonky. But it was an easy fix once the problem was figured out, thank goodness!!

  7. Gorgeous bread, love the blueberry & coconut pairing!

  8. Love the blueberry and coconut additions!

  9. Joanne says:

    Gah I saw your blog issues and totally felt your pain! The technical stuff is THE WORST. It’s extra stressful because I have no idea how to fix it or what’s going on EVER. Sigh. Here’s to hoping it’s smooth sailing from here on out! Loving this banana bread…the blueberry coconut are such fun additions!

  10. Raina Guerriero says:

    i love banana bread, nice combination..Yummy recipe.. :)

  11. Nutmeg Nanny says:

    Oh yum, I love the sound of this bread! My favorite flavors :)

  12. hakeem says:

    hi, I tried the cake today, but the baking time was over 2 hours! i have to say that I’m from germany, but I did everything as it was standing on the recipe. any idea what i could have done wrong?

    • Deborah says:

      Hi Hakeem – I’m not sure why it took so much longer. I can only guess that maybe the the oven temperatures are different?

  13. Jessica says:

    Yum! Why not just use melted coconut oil instead of butter? Adds flavor & health benefits. I did that and it turned out great!

  14. Amanda says:

    This was the best banana bread I’ve ever had! Is it bad that I’m happy my son doesn’t like coconut so I can have this one to myself?! (I made him a one with chocolate chips)

  15. Jeri says:

    I’m baking-challenged. How would I adapt this recipe if I wanted to use mini muffins or even the regular sized muffins tins? Would the baking time or temperature change?

    Also, if I used the coconut oil substitution as suggested earlier, would I use the same amount, tbsp to tbsp? I cannot wait to try these! Thanks!!

    • Deborah says:

      Hi Jery – you could definitely bake it as mini or regular muffins. The temperature would stay the same, but the time would be reduced. I haven’t tried it as muffins, so I’m not sure on the time, but I would probably start checking them around 20 minutes for regular muffins. I haven’t worked a lot with coconut oil, so I’m not even sure on the amount.

  16. jen says:

    Lovely recipe – thank you! I made it without the streusel and it was still delicious…

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>