Banana and Rhubarb Bread — No Added Sugar
This is easily the best banana bread I’ve made to date! The very ripe bananas make it sweet enough without any added sugar, while the rhubarb adds a lovely tartness. It has a nice crust but the bread is moist. I was lucky enough to use fresh rhubarb from my own garden, which made it even more satisfying. A delicious way to use up ripe bananas and a few freshly picked stalks. Ingredients 180g rhubarb, chopped into 1cm pieces (roughly 1⅔ cups) 110g wholemeal flour 110g self-raising flour ½ teaspoon bicarbonate of soda ½ teaspoon salt 1 teaspoon cinnamon 60ml mild olive oil (¼ cup) 1 free range egg 3 medium very ripe bananas, peeled and mashed 1 teaspoon vanilla extract 1–2 tablespoons milk, only if needed Method 1. Preheat the oven to 180°C conventional or 160°C fan bake. Grease and line a 23 × 13cm loaf tin. 2. Take 1 tablespoon of the measured flour and toss with the chopped raw rhubarb. Set aside. This prevents the rhubarb from dropping to the bottom of the loaf...apparently. And it d...
