Wild Blueberry Banana Bread with Lemon Glaze

4.17 from 12 votes

Wild Blueberry Banana Bread with Lemon Glaze

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.

Prep Time15

Cook Time50

Total Time1 5

Course: Snacks

Cuisine: American

Servings: slices

Calories: 242kcal

Author: Cassie Johnston

Ingredients

For the Wild Blueberry Banana Bread:

Cooking spray
1 medium ripe banana without peel, mashed
¾ cup golden flaxseed meal
1 cup buttermilk
½ cup honey
1 large egg
1 teaspoon vanilla extract
1 ½ cups whole wheat flour
1 teaspoon baking soda
¼ teaspoon kosher salt
1 cup frozen wild blueberries plus 1 tablespoon, divided

For the Lemon Glaze:

½ cup powdered sugar plus 2 tablespoons
1-2 tablespoons freshly-squeezed lemon juice

US Customary - Metric

Instructions

To make the wild blueberry banana bread, preheat the oven to 350°F and thoroughly grease a loaf pan with cooking spray.
Mix the mashed banana, flaxseed meal, buttermilk, honey, egg, and vanilla extract in a medium bowl.
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.
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.
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.

Nutrition