Blueberry Coconut Banana Bread

Bread

• 2 cups + 1 tablespoon all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ginger
• 2 eggs, lightly beaten
• 1 cup mashed ripe bananas
• 1 cup sugar
• 1/2 cup melted butter
• 3/4 cup fresh or frozen blueberries (or strawberries)
• 1/2 cup shredded sweetened coconut

Streusel Topping

• 3 tablespoons packed brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons butter, cut into pieces
• 1/2 cup shredded sweetened coconut
• 1/4 cup fresh or frozen blueberries

Preheat the oven to 350ºF. Spray a 9x5-inch loaf pan with nonstick cooking spray. In a large bowl, combine 2 cups of the flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, combine the eggs, bananas, sugar and melted butter. Stir the wet ingredients into the dry ingredients, just until moistened. Toss the blueberries in the remaining 1 tablespoon of flour. Fold in the blueberries and coconut. Pour into the prepared loaf pan. To make the streusel, combine the brown sugar and flour. Cut in the butter with a fork or a pastry cutter until it resembles coarse crumbs. Stir in the blueberries and the coconut. Sprinkle on top of the batter. Bake in the preheated oven until a tester inserted in the middle comes out clean, 60 to 70 minutes. (Cover the top of the bread with foil during the last 15 minutes of baking to prevent over browning, if necessary.) Cool for 10 minutes in the pan then carefully remove to a wire rack to cool completely.

Bake muffins for 18-20 minutes. Makes about 16 muffins.

Original recipe found at www.tasteandtellblog.com