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banana bread recipe

baking gluten free

Banana Rhubarb Bread

April 12, 2017

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.

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
2 eggs
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).
Mix well.

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 –