Blueberry Coconut Banana Bread

What do you get when you mix banana bread with blueberry muffins and coconut? Blueberry Coconut Banana Bread: a moist, wonderful, anytime treat.
Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 507kcal
Author Erica


  • 1/2 cup coconut oil or vegetable or canola oil
  • 1 cup brown sugar packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 medium overripe bananas mashed (about 1 cup)
  • 1 cup light coconut milk
  • 1/2 pint fresh blueberries
  • 1 cup sweetened flaked coconut


  • Preheat the oven to 350°F. Lightly grease a 9 by 5-inch loaf pan, or whatever pans you prefer to use, and set aside.
  • Place the oil and brown sugar in a large bowl and mix well. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and almond extract.
  • In a separate bowl, stir together the mashed banana and the coconut milk.
  • Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl.
  • Into the egg misture, gradually stir in the dry ingredients alternately with the wet ingredients. Start and end 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 – 1 hour and 15 minutes**, when a toothpick inserted in the center of the loaf comes out clean.
  • Let bread cool in pan for 5 minutes, then move to cooling rack and enjoy!


Adjust time if you use different sized pans. A loaf takes about 45 minutes, baby loaves only 20.


Calories: 507kcal | Carbohydrates: 78g | Protein: 6g | Fat: 19g | Saturated Fat: 16g | Cholesterol: 40mg | Sodium: 358mg | Potassium: 388mg | Fiber: 3g | Sugar: 39g | Vitamin A: 2.1% | Vitamin C: 8.1% | Calcium: 7.1% | Iron: 14.6%