Blackberry-Flax Banana Bread: The perfect way to use up those blackberries in the fridge, and the older bananas on the counter! Serve for breakfast along with a cup of coffee, or make it an afternoon snack!
Remember my banana bread recipe that went viral on Pinterest? On average, we probably make this about once a month in our home. My kiddos eat about a banana-a-day, but somehow we always end up with bananas that are a little too brown to eat by themselves. (It may have something to do with buying too many, so I then have an excuse to make this banana bread.)
Blackberry-Flax Banana Bread
After a trip to our local blackberry farm, as usual… I ended up with a TON of blackberries, and needed a way to use them after I had already filled the deep freeze with bags and bags of Ziploc bags.
The bananas on the counter were looking a little rough, and I knew a Blackberry-Flax Banana Bread would soon be brewing in the kitchen. Where did the “flax,” come in at? I always keep a bag of flaxseed nearby, in case I’m cooking/baking something that flax could easily be hidden in the dish.
My kiddo was recently diagnosed with epilepsy, so the “diets,” in the house had to change a bit, and we had to up our game in certain food groups. So anywhere I can fit in flaxseed… the better. Besides, who doesn’t want to feel better about eating banana bread, right?! 😉
Blackberry-Flax Banana Bread
- 1/2 cup buttermilk or you can combine 1/2 c. milk with 2 tsp. lemon juice & set aside to curdle
- 3/4 cup butter softened (1 1/2 sticks)
- 1-1/2 cup granulated sugar
- 1-1/2 cup very ripe bananas mashed, which is about 3 large bananas
- 1/2 cup mashed blackberries
- 2 eggs
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup flaxseed I use coarsely ground flax
- Preheat your oven to 325 degrees F
- Cream the butter and the sugar
- Add in the mashed bananas & blackberries (I combine the two in a Ziploc bag and squeeze until mixed.)
- Add in the eggs
- Mix all together until combined
- In a separate bowl. mix together the flour, baking soda, flaxseed, and salt.
- Add the flour mixture and the buttermilk alternately to the creamed mixture, and mix on low or by hand until combined.
- If you’re adding chocolate chips/pecans, add to mixture and hand stir to combine
- Pour into two greased pans, or mini loaf pans.
- If baking in two regular loaf pans, bake at 325 for 40-45 minutes. If baking in mini loaf pans, bake at 325, and begin checking after 20 minutes with a toothpick to see if it comes out clean. (Because each mini loaf size is different, like mentioned above.)
I so hope you love this recipe. I kid you not, when I tell you that it never lasts a day in our house So that whole thing I said about how it’s good for breakfast? Yeah, that’s a theory. We’ve never even made it to breakfast with this banana bread in the house.
My favorite part?
Kids! For dessert would you like a cookie or a piece of banana bread!?
Never fails. Banana bread for the win.