Try this Rhubarb Banana Bread recipe, or contribute your own.
- 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
Step-by-step
- 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.
Beating the eggs for precisely thirty seconds incorporates enough air to give the batter initial lift without breaking down the structure. Using fresh produce rather than frozen or canned alters the moisture balance significantly. Fresh rhubarb retains cellular rigidity that releases tart juices evenly during baking, whereas thawed produce leaks excess water and creates a soggy crumb.
- Select firm rhubarb stalks with a glossy skin to ensure maximum crispness and clean cuts.
- Mash ripe bananas until completely smooth to distribute natural sugars evenly through the fat phase.
- Mix the flour on low speed only until hydrated; overworking develops gluten networks that yield a tough loaf.
- Cool the baked loaf in the pan for exactly ten minutes before transferring it to a wire rack to finish cooling.
- Store the finished bread wrapped tightly at room temperature for up to three days.
Proper folding techniques protect the delicate air bubbles established during the initial mixing phase. Avoiding over-mixing preserves the tender crumb structure required for quick breads.
