Banana Yogurt Bread with a few blueberries is an ultra moist and fluffy banana bread with a succulent crust nobody can resist.Banana Bread Blueberries oat

Banana Blueberry yogurt Bread

Banana bread is a quite popular dish up in North America, although in Europe, not so much. It reminds me of home each time I make some. It’s the ultimate recipe for when you have a bunch of overripe bananas, that you wouldn’t dare to eat. But for this recipe, the older and darker the banana looks the better! Yes, even turned to dark brown, that’s where the magic of a good banana bread lies.

The yogurt factor

Since I’ve discovered how to make naan bread, this Indian soft flat bread, I put yogurt in many of my doughs. I think yogurt helps to activate the yeast of any bread and make an ultra tasty and moist bread. So why not try it out with a already “moist” banana bread to make it ultra moist and fluffy! This way you’ll get all the flavors and moist you need without all the fat from the butter or oil. A healthier banana bread!

The crust factor

oat yogurt banana bread with blueberries

Some of you know the Maillard reaction already, it’s the brown layer created when you sear meat for example to give it an extra kick in flavor! Well bread also have a “Maillard reaction” for its crust, to make it ultra tasty. A great way to achieve a top notch crust at home for any type of bread is to add cold water to a rack at the same time you add the bread in the oven. This way the water will steam in the first few minutes and help this succulent crust to develop by helping the dough first expend fully before getting this brown and crisp crust.

Banana Blueberry yogurt Bread

As for the final touch, just insert a toothpick to see if the bread is cooked through and do not forget the pinch of salt in the dough. Every baker will say that salt is as important to a sweet dish than the actual sugar. It might seem like an insignificant step but believe me, it’s a BIG one!

So let’s give those sad looking bananas a second life !


Banana, Blueberries and Yogurt Bread

Bread Mold of 16cm x 9cm (6″ x 3.5″) | Preparation: 50 minutes | Difficulty: easy

  • Banana Blueberry yogurt Bread3 overripe bananas
  • 100g (1 small yogurt cup) of natural yogurt
  • 150g (3/4 cup) of packed brown sugar
  • 1 egg
  • 200g (1 1/2 cup) of flour
  • 90g (1 cup) rolled oat
  • 2 tbsp of dried or fresh blueberries
  • 1 tbsp of baking powder
  • 1 tbsp of coconut oil
  • 1 tsp of vanilla extract
  • 1/2 tsp nutmeg
  • 1/2 tsp of cinnamon
  • salt
  1. Mix all the dry ingredients except the salt in a big bowl
  2. With the help of a fork, mash the banana in a bowl
  3. Mix all the left wet ingredients in the banana bowl and mix good
  4. Add the wet mixture in a well in the center of the dry mix and whisk small circles until all the mix is homogeneous.
  5. Add the pinch of salt
  6. Add the mixture to a greased rectangle mold (if metallic) and over a metal tray with a bottom of cold water in. (the cooler the better)
  7. Cook in the oven at 180°C (350F) for about 45-50 minutes (check with a toothpick)
  8. When done, let the bread rest for 10 minutes in its mold, take out, and rest another 5 minutes before jumping in.



Banana Blueberry yogurt Bread

blueberry Galta

Blueberry pork cheek on a vinegar braised cabbage bed is such a long title for such a simple dish. The inspiration here was a concoction I found in “Tigidou” store on the Orleans Island by Quebec city; a blueberry maple concoction. I’ve build the dish around this delicious concoction.blueberrygaltapin

Pork cheeks are such a tasty part and so tender when cooked for a while at low temperature. They are always juicy and filled with flavors and so easy to make. The problem is to find them in the store, so whether you know a kind butcher that doesn’t keep those gems to himself or are lucky enough to know a store where to get those low priced cuts.The cheeks are relatively a small amount of meat, so I suggest to calculate 2 cheeks per person for the house’s carnivores. If your butcher is asking you with or without the bone, I suggest to keep the bone, first; it helps give flavour to the sauce, second it comes right off at the end of coccion, third it helps to keep the piece of meat in a way better shape, but that last one is purely esthetic.

blueberry GaltaAs for the cabbage, I’ve done a braised in cider vinegar white cabbage with a few caraway seeds to accompany the pork. The vinegar will caramelize the cabbage and give it a richer bite. I’m always searching ways to cut on carbs, so this way, you get plenty of cabbage to fill you up without an ounce of carbs in sight. Often those alternatives to gluten or carbs elements are too light and you end up not feeling satisfied in the end of the meal, but with this cabbage, you’ll be content after diner.

So let’s cook this gluten free / low carb dish!

Blueberry pork cheek on a vinegar braised cabbage bed

Makes 4 portions

The braised cheeks
  • calculate 1 to 2 pork cheeks per person
  • 750ml of chicken broth
  • 3 tbsp of olive oil
  • 1 laurel leave
  • salt and pepper
The blueberry concoction
  • 100g blueberries
  • 50ml of maple syrup
  • salt
blueberry GaltaThe braised cabbage
  • 1 white cabbage finely sliced
  • 1 onion sliced
  • 1 garlic clove chopped
  • 100ml of chicken broth 
  • 30g butter
  • 50ml of cider vinegar
  • 1 tsp of caraway seeds
  • salt and pepper
  1. Start by having some salt and pepper to the cheeks
  2. Add the olive oil to a deep enough skillet and sear the cheeks on both side, high heat
  3. Add the broth until the pork pieces are almost covert and bring to simmer
  4. Add the aromatics; laurel leave, pepper
  5. Let simmer gently for 2 hours, at low heat, turn them and scratch the bottom with a wooden spatula once in a while
  6. 30 minutes before the end of the cheeks coccion, start the braised cabbage, cook the onion, at medium-high heat in the butter until soften, about 5 minutes
  7. Add the garlic and the cabbage, the broth, the vinegar and the caraway seeds,
  8. Let cook at medium high heat, covered, until soften for 15 minutes
  9. Add the salt and pepper
  10. Let the liquid evaporate completely and caramelize lightly the cabbage, reserve
  11. Take out the cheeks from the broth, reserve with the warm cabbage, keep warm or covered
  12. Pass the leftover from the cheeks broth through a sieve and back on high heat to reduce until it covers lightly the back of a spoon, the larger the pan the faster it will be (about 5 minutes)
  13. Make the blueberry concoction by mixing the blueberries, the maple syrup and a touch of salt
  14. Take off the bones from the cheeks if any, it should come right off
  15. Serve the cheeks on a bed of the braised cabbage, add the sauce reduction and top with the blueberry concoction.


blueberry Galta

Blueberry crunch with goat cheese mousseBlueberry crunch with a goat cheese mousse is an “out of the ordinary” delicious experimental dessert I’ve created, mainly because I had some leftovers of goat cheese foam from my broccoli savoury cupcakes. I’ll give 2 different versions to make the mousse; one with syphon and the other without. I know goat cheese goes perfectly with many fruits, and my favorite dessert always have a touch of salt to it… so… this blueberry crunch was meant to be. I had to find the foam a great complimentary fruit, so I’ve checked the web and saw cherry, figs, peach, etc. finally, I’ve settled for the one I miss the most; the famous blueberry. I’ve never had this combination before, but oh my god! It’s a new top discovery, a solace to anyone living far away from those precious blue jewels! The two are simply delicious together, although the protagonist here is clearly the blueberry, the goat cheese is subtil and bring the blueberry a creamy, salty touch.blueberrypin

Blueberry crunch with goat cheese mousseI should have known this combination way before, because I am from the land of blueberries! Actually, blueberry heaven, the small wild kind I talk about here. At the cabin of my parents, in the northern part of Quebec, Canada, near the famous Manic 5 dam, there are millions of those blue pearls growing into the wild. We would pick buckets and buckets of them in august and then make blueberry pies, blueberry crumbles, crepes or simply eat them with a little maple syrup and cream. The wild blueberry have triple the taste of the big fat one we find at the supermarket, so for this recipe, I’ve tried to slightly cook the blueberries in order to eliminated some water and make is more concentrated. The blueberries are still intact, and the taste gets enhance this way. Although, to not make it terribly watery, I add a little cornstarch to the mix, but you can omit this step if you are lucky enough to have some nice, fully packed in flavors little blueberries.

Next step is to find a way to put those two ingredients together (blueberry and goat cheese) and add some texture to the dish. I’ve chose a crunchy mix of oatmeal, almond, buckwheat, brown sugar and a bit of butter and cook until lightly toasted. I’ve let it cool, for a few minutes, to let it become hard like a biscuit and then I broke it into a thick sand texture. Those 3 things all mix together is a heavenly mix. First you get the light salty airy goat cheese foam, then the sweet and nutty crunch and finally the succulent and smooth protagonist; the blueberries. Take a bite and you’ll found there a new late summer delight.

So let’s make this irresistible blueberry dessert!

Blueberry crunch with a goat cheese mousse

Makes 2 portions

the sBlueberry crunch with goat cheese moussemooth blueberry (bottom)
  • 150g blueberries
  • 1 tbsp of maple syrup (or sugar)
  • 1 tbsp juice from fresh lemon
  • 1 tsp of cornstarch diluted into 1 tbsp of cold water
  • few lemon zest
The crunch (middle)
  • 2 tbsp of oatmeal
  • 1 tbsp of brown sugar
  • 30g of butter (I’ve used 1/2 butter- 1/2 coconut oil)
  • 1 tbsp of buckwheat flour (or normal flour)
  • 1 tbsp of skinless almond
The goat cheese foam (version 1)

*Using a 1/2 litre syphon

  • 75g of goat cheese
  • 200ml of cream
  • 80 ml milk
  • 1/2 tsp xanthan, or 1 sheet of gelatin
  • salt
The goat cheese foam (version 2)
  • 100ml heavy cream
  • 1 tbsp of powdered sugar 
  • 50g of grated finely goat cheese
The goat cheese mousse (a few hours ahead) (version 1- with syphon)
  1. Start by making the goat cheese mousse a few hours ahead, melt in a sauce pot the goat cheese, extra salt and cream, really low heat (should not boil, simply melt)(double the amount of salt to the liquid when you add to syphon, because it expends and lose taste otherwise)
  2. Add the presoaked gelatin sheet *if you use gelatin and not xanthan
  3. When melted, *add the xanthan here, pass the mix through a sieve into the syphon
  4. Add the milk until the bottle is half full, let cool, open in the fridge
  5. When cool, close it, fill it with N20, 3 shakes, let cool a few hours in the fridge
The goat cheese foam (version 2)
  1. Wip some heavy cream
  2. Add the grated really finely the goat cheese and 1 tbsp of powdered sugar
The blueberry mix
  1. Blueberry crunch with goat cheese mousseNext stop the blueberry bottom mix, add the blueberries to a small sauce pot with the rest of the ingredients; maple syrup, cornstarch, lemon, zest and cook, middle-high heat until liquid is thick (about 3 minutes)
  2. Cool down and reserve
The oatmeal and almond crunch
  1. Blueberry crunch with goat cheese mousseIn a non stick pan, add all the ingredients and cook until golden brown (about 3-4 minutes), medium-high heat
  2. Let cool (it will get hard)
  3. In a bowl break the oatmeal and almond paste into small bits
The grand finale
  1. In a glass, add the blueberry at the bottom, then the crunch and a touch of airy goat cheese mousse.
  2. Decorate with extra blueberries and lemon zest

Enjoy this bite into blueberry heaven.

Blueberry crunch with goat cheese mousse