Blueberry Coconut Banana Bread

Instructions

1. Preheat the oven to 350℉. Spray a 9x5-inch loaf pan with nonstick spray.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Make a well in the center of the flour mixture. Set aside.
3. In a medium bowl, whisk together the sugar, butter and eggs. Stir the mashed bananas into the egg mixture. Then add the egg mixture to the flour mixture, and stir until moistened. In a small bowl, toss ½ cup of the blueberries with 1 tablespoon of flour. Fold in the flour-coated blueberries. Spoon the batter into the pan. Sprinkle the remaining blueberries on top of the batter.
4. In a small bowl, combine the brown sugar and flour. Using a pastry blender, cut in the butter until the mixture has turned into coarse crumbs. Sprinkle the topping on top of the batter and blueberries. Sprinkle flaked coconut on top of the topping.
5. Bake for 50 to 55 minutes or until a wooden pick inserted near the center comes out clean. Cover with foil in the last 15 minutes of baking if browning too quickly. Let the loaf cool in the pan for 15 minutes, then remove the loaf from the pan to a wire rack to let it cool completely. Wrap in foil and store overnight before slicing.