Make a BIG loaf of this Banana Rhubarb Bread and feast on it for breakfast! I love it, it’s gluten free, dairy free and refined sugar free too. Swap out the rhubarb for other fruit such as feijoa, apple, pear, berries etc.
BANANA RHUBARB BREAD RECIPE
gluten free/dairy free/refined sugar free
Makes a LARGE size loaf, halve the recipe if you only have a small loaf tin.
1½ cups buckwheat flour
1½ cups almond meal
2 cups of light muscavado sugar (or another unrefined sugar)
2 teaspoons of baking powder
1 teaspoon of baking soda
4 teaspoons of cinnamon
4 bananas + 1 for decoration
1 cup of dairy free coconut yoghurt
½ cup of grapeseed or rice bran oil
2 teaspoons of pure vanilla
Pre-heat over to 160 degrees celsius.
Place all the dry ingredients in a food processor and pulse to mix. Add all of the other ingredients on the list above and process till mixed. Tip the mixture into a large bowl.
Add 1 cup of chopped rhubarb (or other fruit) and ¼ cup of chia seeds (optional).
Pour mixture into a large loaf tin lined with baking paper.
Slice a banana lengthwise and place the 2 halves on the top of the loaf for decoration or if you are using rhubarb you could use 2 stalks instead.
BAKE 1 hour – test with skewer, bake another ten minutes if required and test again.
Cool in tin for 30 mins then remove to a cooling rack.
Keeps well for several days in an airtight container and also freezes well 🙂
Go a step further, make it into French Toast like I have done on the Bestow Beauty Blog here – www.bestowbeauty.com/12/banana-rhubarb-french-toast-brunch/