Does anyone else out there loathe ripe bananas? Yuck. I do. I will not touch a banana unless it still has a nice tinge of green to it. Brown spots? Fahgettaboudit. Those suckers make me gag. Too sweet. Too mushy. Too banana-y. Just thinking about eating one gives me the willies.
Thankfully, I can still handle ripe bananas in baked goods—in fact, that’s where ripe bananas are the best! The high sugar content helps to sweeten the dish and the soft texture of the fruit means it incorporates nicely into the batter. So grab your nearest spotted banana and let’s make some banana bread!
I’ve taken to calling this bread “super bread” because it is packed with an amazing amount of superfoods. Blueberries in general are a great nutritional choice because their dark skin packs in antioxidants that help block free radicals from damaging our cells. But wild blueberries have almost twice the amount of antioxidants over regular, cultivated blueberries.
From a taste perspective, I think wild blueberries are a game-changer. They are small, sweet and firm. I love using them in recipes because they tend to keep their shape and offer an amazing burst of berry flavor in the final dish. Wild blueberries are actually pretty easy to find. Check out the frozen fruit section of your grocery store and look specifically for “wild” written on the package. I’ve seen them at both Kroger and Walmart.
Beyond the blueberries, I also took the opportunity to get in some super seeds and replaced 3/4 cup of the flour with ground flaxseeds. The flaxseed meal adds a subtly nutty flavor, a small amount of chew, and a ton of omega-3 fatty acid. There are two essential fatty acids that humans need to consume to keep their bodies running smoothly—omega-6s and omega-3s.
The typical American diet provides us with plenty of omega-6s thanks to eggs, nuts, and cooking oils, but we usually lack omega-3s. Any dish that packs in the omega-3s is a good thing (chia seeds are another awesome source of omega-3s).
Most breakfast breads or coffee cakes are so loaded with sugar and refined flour that they aren’t exactly appropriate for a healthy breakfast–this recipe is. The bread is sweetened by the banana and blueberries and accented with a small amount of honey. The flours are 100% whole grain. If you want to go 100% clean you can skip the confectioner’s sugar glaze, but I think it adds a fun, flavorful accent. And 1/2 cup of confectioner’s sugar never killed anyone. At least that I know of.
Looking for a grain-free or paleo recipe? Try our almond flour banana bread. No blueberries to be found? Our whole wheat banana bread may be what you’re looking for!
Wow, that looks so yummy and testy! I love blueberry and banana bread. Well I will definitely try soon. thanku for this recepies.
I LOVE blueberry and will definitely have this in my file of appetizers. Thank you.
I’ve got this in the oven right now! I did substitute chopped, frozen sweet cherries as I didn’t have any blueberries. It smells really good. Thank you for the idea.