Description
A tender banana quick bread with blueberries, shredded coconut, butter, and vanilla.
Prep: 15 minutes | Bake: 50–65 minutes | Cool: 1–1½ hours
Yield: One 9 × 5-inch loaf | Servings: 10 slices
Ingredients
Scale
- 1 cup fresh or frozen blueberries
- 2 ripe medium bananas, mashed, about ¾–1 cup
- ¾ cup shredded coconut, sweetened or unsweetened
- 1¾ cups all-purpose flour
- 2 large eggs
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted and slightly cooled
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon, optional
- Optional: a little extra coconut for the top or a separately toasted garnish
Instructions
- Heat the oven to 350°F. Grease or parchment-line a 9 × 5-inch loaf pan.
- Whisk the mashed banana, eggs, sugar, butter, milk, and vanilla together.
- Separately whisk the flour, baking powder, baking soda, salt, and optional cinnamon.
- Fold dry ingredients into wet ingredients until nearly combined.
- Fold in the coconut, then gently fold in the blueberries. Use frozen berries unthawed.
- Spread in the pan. Add only a light coconut topping if desired.
- Bake for about 50–65 minutes, checking from 50 minutes. Tent with foil if the surface browns quickly. Test the center in more than one spot if berry juice makes the result unclear.
- Rest in the pan for 15 minutes, then transfer to a rack and cool through before slicing.
- Serve plain, gently warmed, or with the optional separately toasted coconut.
Storage: Keep covered for 1–2 days in a cool kitchen, refrigerate for about 4–5 days, or freeze for up to 3 months for best quality.
Estimated calories: Approximately 260–300 per slice, based on ten slices and excluding additional nuts or serving toppings.