Satisfy your sweet cravings with this moist, tender Blueberry Coconut Banana Bread recipe! Packed with overripe bananas, juicy blueberries, and coconut, this bread is the perfect combination of flavors and textures.
I think banana bread is pretty much a staple in every home around the world. If it’s not, it damn well should be. I mean, bananas don’t exactly have a lengthy shelf life.
How often do you buy a bunch of bananas, and for whatever reason somehow forget about them/get sick of them and ignore them/hide them in the fridge, and boom.
Yummy yellow bananas are now brown and mushy and gross.
What do you do when that happens? You add sugar and flour and some other lovely ingredients and turn them into a much less wholesome but even more delicious snack.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
In our house, we always drop half a banana in our post-workout protein shakes, so we tend to have quite a few on hand.
And since one of Abe’s guilty pleasures is banana bread, I often toss any overripe (read: almost black, they are always almost black) bananas in the freezer to use when the mood strikes.
Over the years, this recipe has become our hands-down favorite. Moist coconut banana bread, absolutely loaded with blueberries – the combination of flavors is irresistible!
Erica’s Notes
From time to time, I like to try mix-ins and alternative liquids in my classic banana bread recipe. Berries are a solid go-to, but I’ve also made banana bread with chocolate chips, nuts and dried cranberries, diced apples, and even zucchini (except that ended up as a cake) with pretty solid success.
Ingredients
Moist and tender, this is a delicious and easy coconut banana bread that’s bursting with blueberry goodness! It’s perfect for breakfast, at tea time, or as an evening snack.
- Coconut oil – for an even stronger coconut flavor. Use can also use vegetable or canola oil; as long as it’s a neutral tasting oil, it works. I love this brand! (affiliate link)
- Brown sugar – packed, and perfect for that cozy home-baked flavor. Feel free to reduce the amount if you’d like a less sweet end product
- Eggs – your binding agent; all good baked goods need one
- Vanilla extract – or mix it up and try almond extract, coconut extract, or even banana extract to enhance the flavors! I love this brand! (affiliate link)
- All-purpose flour – you can also use 1:1 gluten free flour like this one from King Arthur (affiliate link)
- Baking powder
- Baking soda
- Kosher salt
- Overripe bananas – the blacker, the better
- Coconut milk – I like to use light coconut milk, but the full fat version – and even coconut cream – make for amazing substitutes
- Blueberries – fresh or frozen
- Flaked coconut – sweetened or unsweetened, your choice
How to make blueberry coconut banana bread
- PREP. Preheat the oven to 350 degrees F. Line a 9×5-inch loaf pan with a sheet of parchment paper and set it aside. You can also just hit it with butter or cooking oil spray if you’d rather not hassle with parchment.
- COMBINE THE DRY INGREDIENTS. In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Scoop about 1/4 cup of the mixture out and set it aside.
- MIX THE BANANA BASE. In a separate mixing bowl, stir together the mashed banana and coconut milk. You can puree the banana in advance if you prefer, or keep it chunky for texture.
- MAKE THE BATTER. Place the coconut oil and brown sugar in a large, clean mixing bowl and whisk it well. One at a time, add the eggs, beating well after each addition. Whisk in the vanilla extract.
- Into the egg mixture, gradually stir in the dry ingredients alternately with the wet ingredients, beginning and ending with the dry mixture. Mix until just combined – it’s okay if there are some flour pockets.
- Toss the blueberries with the reserved flour mixture. Fold the flaked coconut into the batter, followed by the blueberries, being sure not to overmix. Overmixing causes more gluten to develop, which will result in a tough, rubbery banana bread.
- BAKE. Pour the batter to the prepared baking pan. Bake the banana bread for 1 hour to 1 hour and 15 minutes, or until a skewer or knife inserted in the center of the loaf comes out clean. If it starts to brown too quickly, cover it loosely with foil.
- EAT. Let the bread cool in pan for 5 to 10 minutes, then move it to a cooling rack and enjoy!
How do I keep every slice of banana bread fresh?
To keep this coconut banana bread at maximum moistness, wrap the loaf in plastic wrap (or pop it in a plastic zipper bag and press out all the air) about 10 to 15 minutes after you take it out of the oven. The plastic keeps in all the warmth – it’s like a fresh batch of banana bread every time you unwrap it!
Just keep in mind that warmth and moisture breed mold, so you might need to eat the loaf a little bit faster or you’ll lose it before it’s been devoured!
Why are overripe bananas better for banana bread?
In addition to all this, overripe bananas produce more antioxidants, and are easier to digest!
How can I tell when banana bread is fully cooked?
You can also use an instant-read thermometer to check for doneness. Fully baked banana bread will register an internal temperature of 200 to 250 degrees F (93-96 degrees C) when probed.
Can I freeze banana bread?
More banana recipes to love!
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Blueberry Coconut Banana Bread
Ingredients
- ½ cup coconut oil or vegetable or canola oil
- 1 cup brown sugar packed
- 2 eggs
- 1 tsp vanilla extract
- 2 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 3 medium overripe bananas mashed (about 1 1/2 cups)
- 1 cup light coconut milk
- ½ pint fresh blueberries
- 1 cup sweetened flaked coconut
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9 by 5-inch loaf pan, or whatever pans you prefer to use, and set aside.
- Place the coconut oil and brown sugar in a large bowl and whisk well. Add the eggs, one at a time, beating after each addition. Stir in the vanilla extract.
- In a separate bowl, stir together the mashed banana and coconut milk.
- In a third bowl, whisk together the flour, baking powder, baking soda, and salt.
- Into the egg mixture, gradually stir in the dry ingredients alternately with the wet ingredients, beginning and ending with the dry mixture. Mix until just combined. Fold in the flaked coconut and blueberries. Be sure not to overmix!
- Pour the batter to the prepared baking pan. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer or knife inserted in the center of the loaf comes out clean.
- Let bread cool in pan for 5-10 minutes, then move it to a cooling rack and enjoy!
[email protected]'s Recipes says
These banana bread loaves look super moist and inviting!
erica acevedo says
They definitely are! I still have a couple of the babies left over and hubs and I had them this morning with our coffee – still so yummy!
Sonya K says
This bread has all of my favorites: bananas, coconut, and blueberries. If I wasn’t eating a grain-free diet I would be in the kitchen making this now. I will have to pin this in case my diet changes 🙂
Erica says
Oh, Sonya, you will definitely have to try it! But even better, you could just make it now, with a few adjustments! If you replace the AP flour with coconut flour, and use coconut oil, and honey instead of brown sugar…you could definitely make it work. 🙂
House of Faucis says
I can’t stop looking at these beautiful food pictures.. Gorgeous!
erica acevedo says
Thank you, Aimee! <3 I'm quite fond of the mini loaves – the blueberries sunk too much in the big one. I've since learned the coating fruit in flour trick! LOL
Tara says
3 of my favorite ingredients! This is my kind of bread, definitely going to make this!
erica acevedo says
It’s super delish, Tara! I have some blueberries on their way out in my fridge – I think I’m gonna make it again today!
Devy says
I so loved this banana bread. A perfect breakfast treat. And I love the idea of using coconut oil. Delicious.
laura l sampson says
Blueberry and coconut may be my new favorite combo!! Wow totally delicious!!
Sharon says
This loaf was super delicious! It was my first time making a blueberry and coconut combo and I absolutely loved it. Thanks, for the freezing tips, because I had to promptly freeze half before I devoured the entire loaf. Yum!
Traci says
This turned out perfect! Loved the flavor and how healthy it was! Came out absolutely delicious!
Lisa says
I’m a lover of both blueberry and coconut. This bread checked all the boxes for me when it comes to taste and texture.
Rose says
This was delicious! Super moist, the addition of coconuts was great! I’ll make it again.
Jan says
The mix of bananas, blueberries, and coconut is an absolute ripper in terms of flavor and texture. Can’t wait to give it a burl! They in the oven now!
Sue says
The blueberries and bananas seemed like a natural combo, but the coconut was an unexpected delight! So delicious!
Sage Scott says
I love this coconutty twist on banana bread with blueberries. Yum! I feel like we have a few overripe bananas each week that are just waiting to become something other than another boring smoothie ingredient. Can’t wait to try this!
Anne says
I love blueberries in banana bread, and adding coconut too makes this perfect! It is so pretty too with the pops of blue color from the berries.
Jennifer says
There’s a bit of everything in this loaf and I loved it! I really loved the coconut in this – it added some great texture and the subtle flavor was delish with the banana and blueberries. Yum!
Sandhya Ramakrishnan says
This has everything I like and especially the coconut flakes were a welcome change from the routing! I made a double batch to freeze one of the loaves of bread for later. They are so good!
Dianne says
This is the second time I’ve made this crowder pleasing “bread”. I make it with coconut oil and cream since I had no coconut milk. I double the recipe so it makes of the smaller size loaves, making it easy to grab abd take to friends if have dinner, etc. I add chocolate chips and walnuts or pecans and raspberries if I font have blueberries. It is the moisten bread I have ever made and a huge hit with all! I bake for about 45 minutes in the smaller loaf pans.