Rhubarb Banana Bread
Summary
You will never miss the oil or refined sugar in this delicious whole wheat bread recipe. The rhubarb adds a nice tart flavor; while the banana balances out the tart with a lovely sweetness.
Info
SERVINGS: 12
PREP:
10 min
COOK:
50 min
TOTAL:
1 hour
INGREDIENTS
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1½ cups whole wheat flour spelt flour and whole wheat pastry flour also work
-
1 tsp baking powder
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½ tsp baking soda
-
½ tsp salt
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1 tsp cinnamon
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¼ tsp all spice
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2 lg eggs
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1 tsp pure vanilla extract
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3 lg bananas mashed (at least 1 cup)
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⅓ cup honey or maple syrup
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1 cup finely chopped rhubarb, ~1 large stalk
INSTRUCTIONS
- Preheat oven to 350 degrees F. and prepare an 8x4" loaf pan** with cooking spray.
- Whisk flour, baking powder, baking soda salt and all spice, in a medium bowl and set aside.
- Use a stand or hand-held mixer to beat eggs on medium speed for about 30 seconds. Mix in vanilla, banana and honey until combined.
- Slowly add in the flour mixture and stir on low speed until just combined. Gently fold in rhubarb. Pour batter into prepared loaf pan. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.
- Cool bread in pan for 10 minutes. Loosen sides with a knife and remove from pan. Enjoy!
NOTES
Make sure there's at least 1 cup of bananas, 1.5 would be fine.
If making muffins, shorten baking time to 20-25 minutes.