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Preheat your oven to 180°C (350°F). Lightly grease and line an 8x8 inch (20x20 cm) baking dish with parchment paper, leaving an overhang on the sides for easy removal.

In a large mixing bowl, mash the bananas thoroughly with a fork until smooth. Add the Skyr yogurt, eggs, and sugar free maple syrup (if using), and whisk until well combined.

Stir in the oats and baking powder until just combined. Be careful not to overmix.

Gently fold in the white chocolate chips, flaked almonds, and pitted and halved cherries.

Pour the mixture into the prepared baking dish and spread evenly. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the dish for at least 10 minutes before lifting out using the parchment paper overhang. Once completely cooled, cut into squares and serve.


Preheat your oven to 180°C (350°F). Lightly grease and line an 8x8 inch (20x20 cm) baking dish with parchment paper, leaving an overhang on the sides for easy removal.

In a large mixing bowl, mash the bananas thoroughly with a fork until smooth. Add the Skyr yogurt, eggs, and sugar free maple syrup (if using), and whisk until well combined.

Stir in the oats and baking powder until just combined. Be careful not to overmix.

Gently fold in the white chocolate chips, flaked almonds, and pitted and halved cherries.

Pour the mixture into the prepared baking dish and spread evenly. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the dish for at least 10 minutes before lifting out using the parchment paper overhang. Once completely cooled, cut into squares and serve.
