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Wild Blueberry Banana Bread with Lemon Glaze

Wild Blueberry Banana Bread with Lemon Glaze - Sliced
Recipe At-A-Glance
Whole Grains1 hour, 5 minutes
This delicious and healthy Wild Blueberry Banana Bread with Lemon Glaze is packed with superfoods like wild blueberry and flax seeds, and is made with whole wheat flour.

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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!

Wild Blueberry Banana Bread with Lemon Glaze - Ingredients

Wild Blueberry Banana Bread with Lemon Glaze - Mixing

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.

Wild Blueberry Banana Bread

Wild Blueberry Banana Bread - Lemon Glaze

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).

Wild Blueberry Banana Bread with Lemon Glaze - Sliced

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. Enjoy!

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Wild Blueberry Banana Bread with Lemon Glaze - Sliced

Wild Blueberry Banana Bread with Lemon Glaze


  • Author: Cassie Johnston
  • Prep Time: 15 min
  • Cook Time: 50 min
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (8-10 slices) 1x

Description

This delicious and healthy Wild Blueberry Banana Bread with Lemon Glaze is packed with superfoods like wild blueberry and flax seeds, and is made with whole wheat flour.


Scale

Ingredients

For the wild blueberry banana bread

  • Cooking spray
  • 1 medium ripe banana (110 grams without peel), mashed
  • 3/4 cup (70 grams) golden flaxseed meal
  • 1 cup (253 grams) buttermilk
  • 1/2 cup (165 grams) honey
  • 1 large egg (60 grams out of shell)
  • 1 teaspoon (5 grams) vanilla extract
  • 1 1/2 cups (203 grams) whole wheat flour
  • 1 teaspoon (5 grams) baking soda
  • 1/4 teaspoon (1 gram) kosher salt
  • 1 cup plus 1 tablespoon (132 grams) frozen wild blueberries, divided

For the lemon glaze

  • 1/2 cup plus 2 tablespoons (86 grams) powdered sugar
  • 12 tablespoons (1530 grams) freshly-squeezed lemon juice

Instructions

  1. To make the wild blueberry banana bread, preheat the oven to 350°F and thoroughly grease a loaf pan with cooking spray.
  2. Mix the mashed banana, flaxseed meal, buttermilk, honey, egg, and vanilla extract in a medium bowl.
  3. Mix the whole wheat flour, baking soda, and salt in a large bowl and make a well in the center. Pour the wet ingredients into the well and stir until just mixed. Fold in one cup of the blueberries, reserving the remaining tablespoon for sprinkling on top.
  4. Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the reserved blueberries across the top. Bake for 45-50 minutes, or until the center no longer jiggles and a toothpick inserted in the middle comes out clean. Let the bread cool for 30 minutes in the pan, then transfer to a rack to cool completely.
  5. To make the glaze, place the powdered sugar in a medium bowl, add one tablespoon of lemon juice, and stir. Continue to stir in lemon juice a teaspoon at a time until it is a thick but pourable consistency. Drizzle the glaze over the cooled cake.

Notes

If you don’t have buttermilk, you can sour milk (cow’s, goat’s, almond, coconut—any milk!) easily by taking a scant cup of milk and adding in one tablespoon vinegar (white vinegar works, but I prefer apple cider vinegar). Let it sit for about five minutes, and then—boom!—an excellent buttermilk substitute.

 

 

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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23 Responses
  1. Liz

    Hah, I am the complete opposite of you when it comes to bananas (I have one with peanut butter every morning for breakfast). If it has even the slightest bit of green, it tastes BLECH to me!!

    1. Cassie

      EW. EW. EW. EW. EW. Although, I have to admit, for the right amount of peanut butter, I’d probably still down a spotted naner. 🙂

  2. That certainly is super bread!
    My husband is the same way about bananas. I used to shun the ripe ones too but have learned to love what they do to my oatmeal. I imagine it’s about the same thing they do to this bread!

    1. Cassie

      I do like them in my oatmeal, too. Although even then, the mood has to strike me right. I love bananas, but the ripe ones are just too banana-y.

  3. Brown bananas give me the willies – big time. The second that banana turns bright yellow or has one spot on it, I’m out. No bueno. I like ’em green! But, unfortunately, I usually can’t get to them all fast enough, so this recipe is a great way to use those brown ones up. They can still fulfill their banana destiny this way! And I love those little wild blueberries – I always have a bag (from Trader Joe’s) in my freezer.

    1. I have the same issue! I can never eat all the bananas before they get to the point of too ripe for me! I always have a stockpile of frozen “too ripe” bananas in my freezer as a result!

  4. Alisa

    My flax seed has gone bad. Can I bake this bread without it? Can I just leave it out, or should I substitute something? Thank you!

  5. BN

    Tried this but it didn’t turn out at all. Cooked for 30 minutes, and toothpick came out clean and outside was golden, but when I sliced into it after cooling, total raw mush inside. Very disappointed to waste all of those blueberries.

    1. Alisa

      Same thing happened to me the first time I baked it, so now I’m trying a second batch, but this time I divided the batter into two smaller pans instead of one. Crossing my fingers!

  6. Barbara Ann

    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.

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