Does anyone else out there hate ripe bananas? Yuck. I do. I will not touch a banana unless it still has a nice tinge of green to it. Brown spots? Fahgettaboutit. Those suckers make me gag. Too sweet. Too mushy. Too banana-y. Just thinking about eating one gives me the willies.
Thankfully, ripe bananas work perfectly in baked goods. The high sugar content helps to sweeten the dish and the mushy 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 insane amount of super foods. 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 both at 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 and 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 smoothy—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.
Wild Blueberry Banana Super Bread with Lemon Glaze
Prep Time: 10 minutes
Cook Time: 25 minute
Makes: 1 loaf
Inspired by: Clean Eating Magazine
- 1 ripe banana, mashed
- 3/4 cup ground flaxseed
- 2 egg whites (about 1/4 cup liquid)
- 1/2 cup honey
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of kosher salt
- 1 1/2 cup whole wheat flour
- 1 cup frozen wild blueberries
- Cooking spray
- 2-3 tablespoons lemon juice
- 1/2 cup confectioner’s sugar
- Preheat oven to 375°.
- In a medium bowl, mix together banana, flax seed, egg whites, honey, buttermilk and vanilla. Set aside.
- In a large bowl, mix together baking soda, salt, and flour. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and stir until just mixed. Fold in blueberries.
- Pour batter into a cooking spray-coated loaf pan. Bake for 25-30 minutes or until top is browned and a toothpick inserted into the middle comes out clean.
- Let rest for 10-15 minutes in pan, then remove and let cool completely on a wire rack.
- To make glaze, mix together confectioner’s sugar with 1 tablespoon of lemon juice. Add a teaspoon more of lemon juice at a time until it reaches a glaze-like consistency. Pour over cooled bread.