Rye & Banana Bread

In the June issue of Viking, entrepreneur and author Brontë Aurell shared recipes from her book, “ScandiKitchen Summer.” And while banana bread might not be the first thing that comes to mind when thinking of traditional Scandinavian eats, Aurell has a cooking mind of her own. Check out her banana recipe with a special Scandi twist.

Recipe by Brontë Aurell

Photography by Peter Cassidy

 

Rye & Banana Bread

Makes 1 loaf

4 very ripe bananas

½ cup Greek/plain Greek-style yogurt

1 Tbsp. lemon juice

1 tsp. vanilla extract

1 cup minus 1 Tbsp. all-purpose flour

1 cup wholemeal/whole wheat rye flour

½ tsp. salt

1 tsp. baking soda

9 Tbsp. butter, softened

¾ cup dark brown sugar

2 extra-large eggs

Cinnamon butter, to serve (optional)

Preheat the oven to 350°F.

Mash the bananas and mix with the yogurt, lemon juice and vanilla and set aside.

Mix the flours with the salt and baking soda and set aside.

Cream together the butter and dark brown sugar in a stand mixer fitted with the paddle attachment, or using a handheld electric whisk. Add the eggs, one at a time, scraping down the sides of the bowl between each addition to ensure they are fully incorporated.

Add the mashed banana mixture and mix until incorporated, then add the flours and mix briefly until smooth. Do not over-mix.

Spoon the mixture into a 1-pound loaf pan, lined with non-stick baking parchment. Bake in the middle of the preheated oven for around 30 minutes, or until a skewer inserted into the middle comes out just clean. Leave to cool a little before turning out of the pan. Cut into slices and serve toasted, with plenty of cinnamon butter (see below).

Cinnamon Butter

Mix three tablespoons of string cinnamon sugar (ratio 1:3) with half a packet of soft unsalted butter. Re-chill and use as needed.