Blackberry-Flax Banana Bread

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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?! 😉

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Blackberry-Flax Banana Bread

This blackberry banana bread is SO easy to make and is perfect for breakfast. Try this easy recipe for a yummy breakfast on the go!

Course Breakfast

Cuisine American

Keyword banana bread with flaxseed, blackberry recipe, easy banana bread recipe

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 12 servings (2 loaves)

Calories 334 kcal

Author Jessica

Ingredients

• 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

Instructions

1. Preheat your oven to 325 degrees F

2. Cream the butter and the sugar
3. Add in the mashed bananas & blackberries (I combine the two in a Ziploc bag and squeeze until mixed.)
4. Add in the eggs
5. Mix all together until combined
6. In a separate bowl. mix together the flour, baking soda, flaxseed, and salt.
7. Add the flour mixture and the buttermilk alternately to the creamed mixture, and mix on low or by hand until combined.
8. If you’re adding chocolate chips/pecans, add to mixture and hand stir to combine
9. Pour into two greased pans, or mini loaf pans.
10. 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.)

Nutrition Facts

Blackberry-Flax Banana Bread

Amount Per Serving (1 slice (1/6 regular loaf))

Calories 334 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 7g 35%

Cholesterol 58mg 19%

Sodium 409mg 17%

Potassium 178mg 5%

Total Carbohydrates 48g 16%

Dietary Fiber 2g 8%

Sugars 29g

Protein 4g 8%

Vitamin A 8.6%

Vitamin C 3%

Calcium 3.2%

Iron 7.6%

* Percent Daily Values are based on a 2000 calorie diet.

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.