Blueberry and Coconut Banana Bread

A delicious banana loaf filled with blueberry goodness. It’s a match made in heaven between blueberry muffins and banana bread. So moreish you won’t be able to stop yourself from having a second piece. It can also easily be made vegan and gluten free.

This beautiful loaf is the perfect snack with a cup of tea. And it’s not overly sweet or rich so it definitely won’t throw you off your diet. It will also be a great light breakfast option with your morning coffee. It contains lots of good nutrients and fibre from the oats, coconut and almond flour. And the bananas in the loaf are also full of good minerals like potassium and magnesium. With the added blueberries the loaf is also full of antioxidants. Who ever said something delicious can’t be healthy? It’s always great to have recipes for treats that aren’t completely unhealthy. And this recipe is just that, which I love. And I also love the fact that it uses overly ripe bananas, which are usually just thrown away.

I’ve made this recipe a few times over the past few years, I forgot about it for a bit and discovered it again the other day. And oh my word, how could I ever forget about this great recipe! It really is such a simple delicious recipe, and it can easily be made by any novice baker. It produces a delicious loaf every time and even people who claim to “hate” banana bread will love this one. The addition of the blueberries just changes it and really takes it to another level. You can use raspberries instead of the blueberries, or you can use a mix of the two. But don’t leave the berries out because their fresh bursts of flavour makes this loaf extra special.

Another great thing about this recipe is that it is very customisable. You can easily use any dairy alternative instead of cow’s milk. I’ve successfully made it with almond milk as well as coconut milk. And by using a dairy alternative the recipe will be dairy-free and also naturally vegan.

It also works well if you use a gluten free flour mix instead of the whole wheat flour. And you can also use normal cake flour instead of the whole wheat flour as well. But if you do substitute the whole wheat flour and your mixture looks to loose then maybe just add a bit more of the gluten free flour or cake wheat flour. I would say maybe an extra 10-20g. But feel free to experiment with this recipe and make it your own.

How to make berry banana bread:

This recipe is super simple. Start off by mashing the ripe bananas together. Then add the warm milk, melted coconut oil, sugar, vanilla, and cinnamon to the bananas and mix well. This forms your wet base. In a separate bowl mix all your dry ingredients (flour, oats, desiccated coconut, almond flour, oats, salt, and raising agents) together. And then add your dry ingredients to your wet base. Lastly you add in the blueberries, and gently mix them in. If you are using frozen blueberries your mix might turn slightly purple, but just try to mix as little as possible. Once it’s all mixed together, you can scoop it into your lined bread tin and get ready to bake a delicious banana loaf. It really is as easy as that.

A few tips:

  • Make sure your bananas are ripe enough, otherwise they won’t mash well and you won’t get the right texture or flavour in your loaf.
  • If you want to make it gluten free, use an all-purpose gluten free flour mix. Add 10 – 20g extra to make sure the mix is not too loose.
  • Make sure you use warmed milk, and melted coconut oil, otherwise you might get clumps of coconut oil in your mix.
  • Don’t overmix the batter.
  • Add the berries in the last step and don’t mix too much.
  • If you use rolled oats, blitz it in a processor for 5-10 seconds, so that it is slightly finer. This will make sure it incorporates better into your batter.
  • Remember to line the bottom of your tin, but not the sides.
  • Allow the loaf to cool in the tin for 10 minutes after baking before tipping it out, otherwise you might damage or break the loaf.

Blueberry and Coconut Banana Bread


  • 230 g mashed ripe bananas (about 3 medium sized bananas)
  • 125 ml warm milk (1/2 cup) (dairy or non dairy)
  • 50 g melted coconut oil (1/4 cup)
  • 100 g sugar (1/2 cup)
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • 150 g whole wheat flour (1 cup)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 45 g almond flour (or 1/3 cup oat flour)
  • 35 g porridge oats (1/3 cup)
  • 25 g dessicated coconut (1/3 cup)
  • 100 g blueberries (1 cup)


  • Preheat your oven to 180C/170C fan.
  • Line the bottom of a 25x10cm bread tin with baking paper
  • Mix the mashed banana, milk, coconut oil, sugar, vanilla, and cinnamon together in a bowl.
  • Mix the rest of the dry ingredients (whole wheat flour, baking powder, baking soda, almond flour, oats, dessicated coconut) together, and add to the wet mixture. Ensure that it is mixed well and that everything is incorporated.
  • Fold the berries into the mixture at the last moment and be careful not to be rough with the mixture.
  • Pour the mixture into the prepared tin and bake fro 35-45 minutes, or until the top is golden brown and when a cake tester/toothpick is stuck in the middle of the loaf comes out clean.
  • Allow the loaf to rest in the pan for 10 minutes, and then remove the loaf from the pan and allow to cool down on a wire rack. Once cooled down, slice and serve warm with some butter.

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