Banana, Blueberry, Coconut, and Toasted Walnut Bread
I saw this banana, blueberry, coconut, and toasted walnut bread recipe on one of my favorite food blogs, Noble Pig, and knew I had to make it. I had extra ripe bananas that needed to be used and a handful of fresh blueberries left in the refrigerator. I also had just a bit of vanilla yogurt that I didn’t want to go to waste, so this was the PERFECT recipe for me. The original recipe called for buttermilk, but I replaced it with vanilla yogurt. My kids baked this loaf with me, and we had such a fun time together. My daughter even cracked her first egg (actually two eggs, the first one landed on the floor). It was an easy and kid-friendly recipe to make. I love the combination of sweet coconut, juicy berries, and crunchy toasted walnuts.
Banana, Blueberry, Coconut, and Toasted Walnut Bread
Ingredients:
- ¼ cup butter, softened to room temperature
- ½ cup sugar
- 1 egg, room temperature
- ½ tbsp vanilla
- 2 large, very ripe bananas, well-mashed
- 5 tbsp + 1 tsp vanilla yogurt
- 1 cup flour
- ½ tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ cup walnuts, toasted
- ½ cup shredded coconut
- ½ cup fresh blueberries (divided)
How to Make Banana, Blueberry, Coconut, and Toasted Walnut Bread:
Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.
Cream together the butter and sugar with a hand mixer or stand mixer.
Add the egg and vanilla, mixing thoroughly. Stir in the banana and yogurt.
In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
Slowly add the dry ingredients to the banana mixture.
Fold in toasted walnuts, coconut, and most of the blueberries, reserving a few for the top of the loaf.
Pour the batter into the prepared loaf pan, then sprinkle the remaining blueberries on top.
Bake for 45-50 minutes, or until the tester inserted in the center of the loaf comes out clean.
Let cool in the pan for a 10 minutes before transferring to a wire cooling rack.
Let cool for at least 15 minutes before slicing.
Serve slathered with butter and enjoy.
Equipment
Ingredients
- ¼ cup butter softened to room temperature
- ½ cup sugar
- 1 egg room temperature
- ½ tbsp vanilla
- 2 large very ripe bananas, well-mashed
- 5 tbsp + 1 tsp vanilla yogurt
- 1 cup flour
- ½ tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ cup walnuts toasted
- ½ cup shredded coconut
- ½ cup fresh blueberries divided
Instructions
- Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.
- Cream together the butter and sugar with a hand mixer or stand mixer.
- Add the egg and vanilla, mixing thoroughly. Stir in the banana and yogurt.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- Slowly add the dry ingredients to the banana mixture.
- Fold in toasted walnuts, coconut, and most of the blueberries, reserving a few for the top of the loaf.
- Pour the batter into the prepared loaf pan, then sprinkle the remaining blueberries on top.
- Bake for 45-50 minutes, or until the tester inserted in the center of the loaf comes out clean.
- Let cool in the pan for a 10 minutes before transferring to a wire cooling rack.
- Let cool for at least 15 minutes before slicing.
- Serve and enjoy.
