Banana Spelt Bread
This Nordic-inspired banana bread contains no added sugar and is made spelt flour and skyr (Icelandic yogurt). Make it the day before serving to allow the flavors time to meld. Plain or vanilla Greek yogurt is a good substitute for the skyr. You can also use all-purpose flour in place of the spelt flour.
Serves: 8Hands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Easy
- 3 Tbsp. canola oil
- 1⁄2 cup unsweetened applesauce
- 2 large eggs
- 3 medium ripe bananas, mashed
- 1 tsp. cardamom, freshly ground
- 1 container (6 oz.) vanilla Icelandic yogurt (skyr)
- 2 cups spelt flour
- 1 tsp. baking soda
- 1⁄2 tsp. baking powder
- 1⁄2 tsp. salt
- Preheat oven to 350°F. Whisk together the canola oil and applesauce, then beat in the eggs one at a time. Stir in the mashed bananas and cardamom. Fold in the skyr.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt; mix into the batter just until combined.
- Pour the batter into a greased 9-by-5-inch loaf pan. Bake on the center rack of the oven for 1 hour, or until a toothpick inserted in the center returns clean.
- Allow the bread to rest in the pan for 15 minutes, then turn it out to cool on a rack.