#ad Ok. It’s true. I’ve been hoarding this recipe for my banana bread for 2 years. I came up with it all the back in Chicago and it was so so good, I immediately wrote the recipe down in my phone. Since then, I’ve shared it with ONE person and yes, she actually asked if she could sell it at her restaurant LOL. If you’ve been following my stories, then you know that I made this banana bread to take with me on the plane to South Korea and DANG IT WAS SO CLUTCH for my 13 hour flight!! Anyhoot, one of the KEYS to making this banana bread is including some type of acid. I prefer using icelandicprovisions Oatmilk Skyr for a few reasons: first, Skyr is fermented with heirloom cultures that provide this recipe with the acid necessary to keep the crumb tender and moist. Second, those cultures also make this good for your gut! Third, 12 grams of plant-based protein are going to help provide structure to this banana bread, helping it rise! And fourth, the dreamy creamy flavor of the Oatmilk Skyr ...