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Blueberry-coconut banana-nut bread

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 2 eggs lightly beaten
  • 1 ½ cups mashed bananas 4 to 5 medium
  • ¾ cup sugar
  • ¼ cup brown sugar
  • ½ cup low fat yogurt
  • ¼ cup chopped walnuts
  • ¾ cup fresh or frozen blueberries
  • ¼ cup flaked coconut
  • recipe Streusel-Nut Topping optional
  • 3 tablespoons packed brown sugar
  • 2 tablespoons all-purpose flour
  • 4 teaspoons butter
  • ¼ cup chopped walnuts
  • ¼ teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees.
  • Grease bottom and ½ inch up the sides of one 9x5x3-inch pan; set aside.
  • In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg.
  • Make a well in center of flour mixture; set aside.
  • In a medium bowl stir together eggs, bananas, sugars, and yogurt.
  • Add egg mixture all at once to flour mixture.
  • Stir just until moistened (batter should be lumpy).
  • Toss ½ cup of blueberries with 1 Tbsp. flour.
  • Fold blueberries and walnuts into batter.
  • Spoon batter into prepared pan(s).
  • Sprinkle an additional ¼ cup blueberries and streusel topping over batter.
  • Sprinkle flaked coconut over the streusel topping.
  • Bake for 55 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent over browning, 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.
  • Cool completely on rack.
  • Wrap and store overnight before slicing.

Streusel Topping

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