Rhubarb Banana Bread
Try this Rhubarb Banana Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/4 teaspoon all spice
- 1 1/2 cups whole wheat pastry flour (spelt flour would probab
- 1 cup mashed (ripe) banana about 2 medium bananas
- 1/3 up honey (i use raw local honey) (brown sugar or mapl
- 1 cup finely chopped rhubarb about 1 large stalk
- Carbohydrate 0.710070288180679 g
- Cholesterol 91.1076388883366 mg
- Fat 9.3947381193173 g
- Fiber 0.124588107946462 g
- Protein 2.41396723009458 g
- Saturated Fat 5.41419995825601 g
- Serving Size 1 1 slice (34g)
- Sodium 85.0449330410078 mg
- Sugar 0.585482180234217 g
- Trans Fat 0.820600122213985 g
- Calories 96 calories
Preheat oven to 350 degrees F. and prepare an 8x4" loaf pan* with a natural cooking spray.Whisk all dry ingredients, flour through 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 mix 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.
