Toasted Coconut Blueberry Banana Bread

The sweet aroma of ripe bananas, the nutty crunch of toasted coconut, and the juicy pop of fresh blueberries come together in this dreamy Toasted Coconut Blueberry Banana Bread. This is no ordinary loaf, it’s a tropical-inspired twist on a beloved classic that takes your breakfast or snack time to the next level.

Whether served warm with a pat of butter or enjoyed as-is with your morning coffee, this bread is moist, flavorful, and bursting with wholesome ingredients. It’s perfect for brunch tables, family gatherings, or just a quiet morning in. Plus, the toasted coconut topping gives it a bakery-style finish that looks as good as it tastes.

Full Recipe:

Ingredients:

• 3 ripe bananas, mashed

• 2 large eggs

• 1/3 cup melted coconut oil

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 1/2 cup plain Greek yogurt (or sour cream)

• 1 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp cinnamon

• 1/2 cup shredded toasted coconut, plus more for topping

• 1 cup fresh blueberries

• 1 tbsp all-purpose flour (for coating blueberries)

Directions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.

2. In a large bowl, mash the bananas. Add eggs, coconut oil, brown sugar, granulated sugar, Greek yogurt, and vanilla extract. Whisk until smooth and well combined.

3. In a separate bowl, sift together flour, baking soda, salt, and cinnamon.

4. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.

5. In a small bowl, toss blueberries with 1 tbsp flour to prevent them from sinking. Gently fold the blueberries and toasted coconut into the batter.

6. Pour the batter into the prepared loaf pan. Sprinkle additional toasted coconut on top for a golden crust.

7. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 265 kcal per slice | Servings: 10 slices

Toasted Coconut Blueberry Banana Bread: A Moist, Tropical Twist on a Classic Favorite

There’s something undeniably comforting about a freshly baked loaf of banana bread. The soft, moist crumb, the naturally sweet aroma of ripe bananas, and that hint of warmth from the oven can instantly make a home feel cozier. But what happens when you elevate that humble loaf with the nutty richness of toasted coconut and the tart burst of fresh blueberries? You get a show-stopping twist that’s every bit as comforting, but with a bright and tropical flair, Toasted Coconut Blueberry Banana Bread.

This upgraded version of banana bread is perfect for summer brunches, family picnics, potlucks, and even lazy weekend breakfasts. It’s an easy recipe that transforms a few pantry staples and ripe bananas into something that feels gourmet but is incredibly simple to make. The sweetness of the bananas is beautifully balanced by the tartness of the blueberries, while toasted coconut flakes add texture and a nutty richness that takes this loaf from “just okay” to “can I have another slice, please?”

Let’s dive into why this version of banana bread deserves a permanent spot in your recipe box.

The Magic of Combining Coconut, Blueberries, and Bananas

1. Ripe Bananas:
The foundation of every good banana bread is, of course, overripe bananas. Their high natural sugar content and soft texture make them ideal for baking. They provide both sweetness and moisture, creating that tender crumb we all love.

2. Blueberries:
Blueberries lend brightness and natural tartness to this recipe. When baked, they burst and release their juices, creating pockets of flavor in every bite. You can use fresh or frozen blueberries, but fresh is always best for the best color and texture.

3. Toasted Coconut:
Toasting coconut flakes intensifies their flavor and adds an irresistible nutty crunch to the top of the loaf. It also adds a tropical element, making this recipe feel like a mini vacation in every bite. Unsweetened coconut is typically used to keep the loaf from being overly sweet, but sweetened coconut flakes can be substituted if preferred.

The trio of banana, blueberry, and coconut brings together sweet, tart, and nutty in a balanced and memorable way.

Why This Recipe Works

There are many banana bread recipes out there, but this one has a few key elements that make it stand out:

• Moisture: Thanks to the mashed bananas, Greek yogurt (or sour cream), and eggs, this bread is super moist without being soggy.

• Texture: Toasted coconut adds a lovely crunch on top, while the blueberries offer bursts of juicy texture inside the loaf.

• Flavor depth: The use of brown sugar deepens the sweetness, while cinnamon adds a hint of warm spice.

• Ease: No mixer required. Just two bowls, one spatula, and a loaf pan, this is the kind of baking anyone can master.

Tips for Perfecting Your Loaf

Here are some expert tips to ensure your banana bread turns out beautifully every time:

Use very ripe bananas:
Bananas with brown speckles or even black skin are ideal. The riper the banana, the sweeter and more flavorful your loaf will be.

Toast your coconut properly:
Spread the shredded coconut in a single layer on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring once or twice until golden brown. Keep an eye on it, it can go from golden to burnt quickly.

Coat your blueberries in flour:
Before folding blueberries into the batter, toss them with a tablespoon of flour. This helps suspend them in the batter and prevents them from sinking to the bottom of the loaf.

Don’t overmix:
Mix the batter just until the flour is incorporated. Overmixing can lead to a tough or dense loaf.

Let it cool before slicing:
Banana bread continues to set as it cools. For clean slices and the best texture, let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make It Your Own: Variations and Additions

What’s great about this banana bread is that it’s easily adaptable. Here are some ways you can make it your own:

• Add nuts: Chopped walnuts or pecans add extra crunch and earthiness.

• Try chocolate: Fold in a handful of white or dark chocolate chips for a dessert-like treat.

• Make it dairy-free: Swap Greek yogurt with coconut yogurt and use a plant-based butter substitute or more coconut oil.

• Go gluten-free: Use a 1:1 gluten-free flour blend for a celiac-friendly version.

• Add spices: Cinnamon is lovely, but a dash of nutmeg, cardamom, or ginger can give the loaf an interesting twist.

This banana bread is forgiving and customizable, so don’t be afraid to experiment based on your pantry and preferences.

How to Serve It

This loaf is best served slightly warm or at room temperature. You can enjoy it as-is or dress it up in a few ways:

• With a slather of butter or cream cheese for a creamy contrast.

• Drizzled with a glaze made from powdered sugar and lemon juice or coconut milk.

• As French toast! Slice thick pieces and fry them on a skillet with butter for a decadent breakfast.

• Toasted with a scoop of vanilla ice cream for a tropical dessert.

It also makes a thoughtful homemade gift. Wrap in parchment and twine for a rustic, heartfelt presentation.

Storage Tips

To keep the bread moist and fresh:

• Room temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Will last 5–6 days when wrapped tightly.

• Freezer: Wrap in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge or reheat in the oven.

This recipe also freezes well by the slice, perfect for individual grab-and-go portions.

Health Benefits of Key Ingredients

While banana bread is generally seen as a treat, this recipe offers some nutritional benefits:

• Bananas provide potassium, vitamin B6, and fiber.

• Blueberries are rich in antioxidants and vitamin C.

• Coconut contains healthy fats and adds fiber.

• Greek yogurt offers protein and probiotics for gut health.

Of course, it’s still a sweet loaf, but one made with real, wholesome ingredients you can feel good about enjoying.

Ideal for All Occasions

Whether you’re looking for a weekend bake, a sweet addition to your brunch spread, or a way to use up bananas, this recipe delivers. It looks beautiful, smells amazing while baking, and never fails to impress. Even picky eaters and those who “don’t like coconut” often find themselves asking for a second slice.

Kids love it, adults love it, and it makes a wonderful treat to share with friends and family.

Conclusion

Toasted Coconut Blueberry Banana Bread is more than just a twist on a classic, it’s a tropical experience in loaf form. From the toasty crunch of coconut on top to the juicy pockets of blueberry and the rich banana base, every bite brings a new dimension of flavor and texture. This recipe is simple enough for everyday baking but special enough for sharing.

Whether you’re a seasoned home baker or just beginning your baking journey, this recipe is a must-try. Keep it in your rotation for rainy afternoons, holiday brunches, or those days when you just need a comforting slice of something sweet.

So go ahead, grab those ripe bananas and make your kitchen smell like a warm tropical breeze.