Bananabrauð með skyri

Banana bread with skyr

Banana bread is traditionally baked in a loaf pan, but I used a Bundt pan here to make it look a little more decorative. You just have to make sure to grease the mold properly so that you can get the finished banana bread out of the mold easily.

Ingredients

2 eggs
200 g brown sugar
350 g flour
2 tsp baking soda
60 g melted butter
1 pinch of ground vanilla
250 g vanilla skyr
2 ripe bananas
1 Tbsp oat flakes


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Beat the eggs and sugar in a large bowl until fluffy.

Add flour and baking powder and stir.

Stir in the melted butter, ground vanilla and vanilla skyr.

Finally, mash the bananas...

...and mix into the dough.

Grease a Bundt cake tin, sprinkle the oat flakes in the bottom...

...and pour the dough into the mold.

Bake in a preheated oven at 350 °F (180 °C) for about 65 minutes, if necessary a little longer if the dough is not completely cooked through when you test it with the sticks.

Many Icelanders like to eat their banana bread for breakfast with butter and cheese, and often with jam too.

[Translated from here.]