wild blueberry banana super bread with lemon glaze

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

by Cassie Johnston

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


  1. Preheat oven to 375°.
  2. In a medium bowl, mix together banana, flax seed, egg whites, honey, buttermilk and vanilla. Set aside.
  3. 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.
  4. 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.
  5. Let rest for 10-15 minutes in pan, then remove and let cool completely on a wire rack.
  6. 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.
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Do you like ripe bananas?


  1. Liz says

    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!!

    • Cassie says

      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. says

    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!

    • Cassie says

      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. says

    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.

  4. Alisa says

    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 says

    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.

    • Alisa says

      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!

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