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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Blueberry-Coconut Banana Bread

Makes: 16 servings
Serving size: 1 slice
Prep 25 mins Bake 350° 55 mins Cool 10 mins Stand  overnight
Blueberry-Coconut Banana Bread
  • 2  cups  all-purpose flour
  • 1 1/2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground nutmeg
  • 1/8  teaspoon  ground ginger
  • 2  eggs, lightly beaten
  • 1 1/2  cups  mashed bananas (4 to 5 medium)
  • 1  cup  sugar
  • 1/2  cup  vegetable oil or melted butter
  • 1/4  cup  chopped walnuts
  • 3/4  cup  fresh or frozen blueberries
  • 1/4  cup  flaked coconut
  • 1  recipe  Streusel-Nut Topping (optional)

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.

2. In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Meanwhile, toss 1/2 cup of bluberries with 1 Tbsp. flour. Fold blueberries and walnuts into batter. Spoon batter into prepared pan(s). SprinkIe an additional 1/4 cup blueberries and Streusel-Nut Topping over batter.

3. Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2x3 1/2x2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing.

Streusel-Nut Topping
  • 3  tablespoons  packed brown sugar
  • 2  tablespoons  all-purpose flour
  • 4  teaspoons  butter
  • 1/4  cup  chopped walnuts

1. In a small bowl combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts.

Nutrition Facts (Blueberry-Coconut Banana Bread)
  • Servings Per Recipe 16,
  • cal. (kcal) 219,
  • Fat, total (g) 9,
  • chol. (mg) 23,
  • sat. fat (g) 1,
  • carb. (g) 33,
  • fiber (g) 2,
  • pro. (g) 2,
  • sodium (mg) 108,
  • Percent Daily Values are based on a 2,000 calorie diet

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