By Cassie Johnston
1 hour, 5 minutes
Jump Directly to Recipe
Share this post:
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. Enjoy!
4 from 2 reviews
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.
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.
Subscribers get first access to new content, exclusive recipes, giveaways, tons of freebies, behind-the-scenes updates, and a totally free eBook just for signing up!
Your email address will not be published. Required fields are marked *
Rate this recipe
Brown spots on bananas = ICKY!
That banana cake sounds yummy
Yay! I’m so glad I’m not alone!
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!!
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. :)
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!
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.
Looks delicious – I love blueberries and bananas, so I’m sure I’d love it. I didn’t know that about wild blueberries. I’ll look for wild one next time I buy some.
Definitely look for them! I think they taste so much better. :)
I love to eat brown bananas-even by themselves. I run away from green bananas.
Well it just goes to show that everyone’s tastes are different. :P
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.
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!
Me three! We have a lot of frozen naners. :)
Yum, that looks so good! Brownish bananas creep me out too … I like green bananas. I love blueberries and lemon together!
I think it is really, really hard to go wrong with the lemon/blueberry combo. So yum!
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!
I haven’t tried it yet, but I think an equal amount of whole wheat flour should work. :)
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.
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!
Wow! This looks heavenly. Blueberry, banana, and lemon are all so amazing. I love banana bread, but have never made any other bread. I will for sure be making this soon! Thanks! :)
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.
I LOVE blueberry and will definitely have this in my file of appetizers. Thank you.
Wow, that looks so yummy and testy! I love blueberry and banana bread. Well I will definitely try soon. thanku for this recepies.
At Wholefully, we believe
vibrant, glowing health
is your birthright.
The free Living Wholefully Starter Guide is packed full of tips, tricks, recipes, and a 14-day meal plan to get you started on the road to vibrant health.
Welcome to Wholefully! Our goal is to empower you to take control of your own health. Let us show you the holistic wellness tools you need to nourish your body and uplift your mind.
In this totally free (yup!) digital book, I share with you everything you need to get started living the Wholefully life—clean eating, green beauty, natural home, self-care, mental health—we cover it all!
Many outgoing links on Wholefully are affiliate links. If you purchase a product after clicking an affiliate link, I receive a small percentage of the sale for referring you, at no extra cost to you. Wholefully/Back to Her Roots, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Any specific health claim or nutritional claims or information provided on the website are for informational purposes only. Nothing on the website is offered is intended to be a substitute for professional medical, health, or nutritional advice, diagnosis, or treatment. See full disclosures »
We are using cookies to give you the best experience on our website.
You can find out more about which cookies we are using or switch them off in settings.
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.