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!
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.
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
- 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
- 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!