The tender crumb of this Blueberry Coconut Banana Bread is enriched with mashed bananas, juicy blueberries, and toasted coconut, creating a beautiful harmony of tropical sweetness and comforting familiarity. The golden crust on top thanks to a generous sprinkle of shredded coconut adds texture and beauty that will make you proud to serve this loaf at any table.
Whether enjoyed as a cozy morning breakfast with coffee, an afternoon pick-me-up, or a satisfying dessert, this bread is a warm hug in edible form. It’s incredibly simple to make, yet feels like something special the kind of treat that becomes a go-to classic in any home baker’s repertoire.
Full Recipe:
Ingredients:
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon ground cinnamon
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1 teaspoon kosher salt
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3 overripe bananas (medium-large), mashed
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1/2 cup coconut oil, melted and cooled
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1/2 cup granulated sugar
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1/4 cup light brown sugar, packed
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2 large eggs
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2 teaspoons vanilla extract
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1 1/2 cups fresh blueberries
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3/4 cup unsweetened shredded coconut, plus extra for topping
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For serving: softened butter, honey, flaky sea salt
Directions:
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Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
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In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
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In a large bowl, whisk mashed bananas, melted coconut oil, granulated sugar, and brown sugar until smooth.
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Add eggs and vanilla extract, whisk again until fully combined.
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Gently fold dry ingredients into the wet mixture using a rubber spatula, being careful not to overmix.
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Fold in blueberries and shredded coconut.
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Pour batter into the prepared loaf pan and smooth the top. Sprinkle with extra shredded coconut.
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Bake for 60–65 minutes or until the top is golden and a toothpick inserted comes out clean.
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Let cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
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Serve warm with softened butter, a drizzle of honey, and a pinch of flaky sea salt.
Prep Time: 15 minutes | Cooking Time: 60–65 minutes | Total Time: ~1 hour 20 minutes
Kcal: ~290 kcal per slice | Servings: 10 slices
Blueberry Coconut Banana Bread: A Fresh Twist on a Classic Comfort
There’s something deeply nostalgic and universally comforting about banana bread. For many, it evokes memories of lazy Sunday mornings, the smell of something warm wafting from the oven, or using up those spotty bananas that would otherwise be wasted. But just when you think you’ve had every possible version of banana bread, a new variation comes along that feels both familiar and delightfully surprising.
Enter Blueberry Coconut Banana Bread a sun kissed, fruit-forward rendition of the traditional loaf that offers a burst of juicy blueberries and a tender coconut crunch in every slice. It’s a simple but powerful combination that elevates banana bread from humble pantry bake to something truly special.
Whether you’re baking for breakfast, snack time, or dessert, this loaf is more than just a recipe it’s a little slice of joy baked into golden perfection.
Why Banana Bread is the Ultimate Canvas
Before we dive into the unique qualities of this version, let’s take a moment to appreciate banana bread itself. Few baked goods have achieved the kind of cult status banana bread enjoys. Part of its charm lies in its accessibility ripe bananas are a common household staple, and the basic recipe is forgiving and flexible.
Banana bread is also endlessly adaptable. You can dress it up with nuts, chocolate chips, or spices or, in this case, transform it into something exotic and vibrant with coconut and blueberries. The reason it continues to win hearts is simple: it feels like comfort, nostalgia, and resourcefulness all wrapped up in one loaf.
A Flavor Combination Made for Spring
The marriage of blueberries and coconut isn’t just delicious it’s practically seasonal poetry. Blueberries bring their juicy, slightly tangy flavor and little pops of brightness to every bite. Coconut, on the other hand, adds warmth, sweetness, and a chewy richness that plays beautifully with banana’s natural creaminess.
Together, they create a loaf that’s tropical yet grounded, sweet but not cloying, moist but with textural complexity. The banana brings the depth, the blueberry brings the sparkle, and the coconut adds dimension. It’s a trio that sings especially in spring and summer months when you’re craving something fresh yet comforting.
If you love lemon-blueberry baked goods or coconut-infused desserts, this loaf is your new go-to.
Texture: The Unsung Hero
Texture plays an important role in the appeal of this banana bread. The bananas ensure the crumb stays moist and tender. The blueberries add pockets of juicy softness throughout the loaf, while the shredded coconut especially when sprinkled on top before baking creates a beautifully crisp, golden crust.
That contrast between soft, rich interior and the faint crunch on top gives this bread its edge. It’s what takes this from just another loaf to something you’ll remember and want to bake again and again.
Pro tip: If you lightly toast a slice before serving, that coconut top gets even more golden and fragrant. Add a smear of butter and a drizzle of honey, and you’ve got a next-level snack or breakfast.
Ideal for Breakfast, Brunch, or Dessert
Versatility is one of the best things about this recipe. While it’s baked in a classic loaf pan, the final product is more than a sweet bread it’s a lifestyle loaf.
Serve it in thick slices for a grab-and-go breakfast with your morning coffee. Add it to your brunch spread with fresh berries, whipped butter, and perhaps a dollop of Greek yogurt on the side. Or warm it up slightly for dessert and serve with a scoop of vanilla bean ice cream or a spoonful of coconut cream.
Because it straddles the line between healthy and indulgent, it’s also a wonderful option for school lunches, after-school snacks, or that 3 p.m. pick-me-up when you need something satisfying but not overly sweet.
Seasonality and Ingredient Flexibility
While this loaf is ideal for spring and summer, it’s one you can bake year-round. Frozen blueberries work just as well as fresh just be sure to toss them in a bit of flour before folding them into the batter to avoid excessive bleeding. And the unsweetened shredded coconut is a pantry staple that stores well and adds that hint of the tropics whenever you need a mental escape.
If you’re someone who bakes based on what you have on hand, this recipe is forgiving. You can swap the coconut oil for butter or vegetable oil, use white whole wheat flour for added fiber, or substitute maple syrup or honey for part of the sugar for a more natural sweetness.
How to Store and Freeze for Later
Like most banana breads, this version stores beautifully. Wrap it tightly in plastic wrap or aluminum foil and keep it on the counter for up to 3 days. For longer freshness, refrigerate it for up to a week just be sure to let it come to room temperature or warm it slightly before serving to bring back that soft, dreamy texture.
It also freezes well. Slice the loaf, wrap individual slices in parchment or foil, and store in a freezer safe bag for up to 3 months. Reheat in the toaster or microwave for a warm, bakery-fresh treat any time.
Make It Yours: Customization Ideas
One of the joys of baking is making a recipe your own, and this banana bread invites plenty of delicious tweaks:
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Add a citrus twist: Fold in the zest of one lemon or orange to add a bright note that pairs beautifully with the blueberries.
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Crank up the crunch: Add chopped walnuts or pecans to the batter for added texture.
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Try a glaze: A light lemon or coconut glaze drizzled over the top turns this loaf into a more dessert-like treat.
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Make it gluten-free: Use a 1:1 gluten-free flour blend to accommodate dietary needs.
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Boost the nutrition: Add a tablespoon of chia seeds or flaxseed meal for extra fiber and omega-3s.
The base recipe is solid and flavorful, but there’s plenty of room to play.
Conclusion:
At first glance, Blueberry Coconut Banana Bread might seem like just another twist on a classic. But once you take that first bite the one with a burst of blueberry, a whisper of coconut, and that nostalgic banana flavor you realize this loaf is something special.
It’s the kind of recipe that doesn’t just taste good it feels good. It feels like home. Like brunch with loved ones, quiet mornings with a cup of tea, or the warmth of baking something from scratch just because.
So whether you’re a seasoned baker or someone looking to explore the world beyond basic banana bread, this loaf offers the perfect blend of comfort and creativity. Try it once, and you may just find it becomes part of your baking rotation not just because it’s easy, but because it’s unforgettable.