Tuesday, 14 March 2017

Blueberry Skyr Banana Bread


I've been on a very serious banana bread kick for the past, I dunno, three or so months where I have experimented with every variant of banana bread possible.

Sweetened with honey? Check.
Gluten-free flour? Check.
Overripe bananas? Check.
A little more flour? A little less salt? No sugar at all? Check, check, checkkkkk.

I've created strawberry banana bread, chocolate chunk banana bread - heck, even just plain old banana bread. My boyfriend has been my lab rat in my baking endeavours, always saying "It's really good sweetie" despite not liking sugary stuff at all... like, not at all... I don't really know how someone can live life without a sweet tooth.

Anyways, I am happy to inform you that I have finally nailed it. Hands down. Best. Recipe. Ever. All thanks to this little thing called...

Icelandic Skyr.


It's this yogurt-like, low-fat dairy product unique to Iceland. I brought home two big tubs from Reykjavík in my carry-on with no shame. It was on sale at Sainsbury's last week and we picked up another three. Apparently there is a Canadian made Skyr by President's Choice too, so fear not my maple leafs.

Blueberry Skyr Banana Bread
Author: Stef Dollak @ StefDoll.com
Recipe Type: Breads

Ingredients

  • 2 overripe Bananas 
  • 2 eggs
  • 1 3/4 cup of flour
  • 1 cup of sugar
  • 1/2 cup Skyr 
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter 
  • Handful of pecans
  • Blueberries
  • Pinch of sea salt
  1. Preheat oven to 180 degrees Celsius. Grease a medium size loaf pan with butter and then dust the pan with flour.
  2. In a small bowl combine the flour, baking soda and salt. Set aside.
  3. In another bowl combine bananas, skyr, vanilla, sugar, eggs and butter.
  4. Add the flour mixture to the banana mixture and combine well.
  5. Add the blueberries (dust them lightly in flour first) and the pecans to the mixture.
  6. Pour in the loaf pan and add a few more pecans on the top and bake for 40-45 minutes or until cooked through and the top begins to brown.
  7. Remove from oven, allow to cool for about 10 minutes. Run a knife along the outer edge of the pan and flip it over to remove the loaf. Place on a cooling rack to cool before serving.



Tips:
  1. This recipe also works without butter if you are looking for a lighter option.
  2. Dust the blueberries with flour before mixing them into the batter so they don't sink to the bottom.
  3. Use overripe bananas for a wonderful natural sweetness. If you don't have overripe bananas, bake unpeeled bananas in the oven for 15-20 minutes and they will brown and be fine to use. If you have overripe bananas but you aren't in the mood for baking, freeze em and then use them when you're craving this delicious wonder!
  4. If you don't have Skyr, greek yogurt will also do! Adding a form of dairy to the bread will make it moister.

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1 comment

  1. Yummyyyy! I have to try this recipe!

    ReplyDelete

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