This bread here is a doozy, guys! I had a haul of rhubarb to use up so I thought, wouldn’t the tartness pair so nicely with the sweetness of bananas.. and my thought was a total winner!
I love that this bread is full of nutrients, refined flour free and sweetened with only banana and pure maple syrup. But I love the taste even more.my family gobbled this up in one sitting! Definitely a goodie to use up all of that gorgeous rhubarb!
Hope you’re summer is off to a fantastic start! Xo
Rhubarb Banana Bread
Note: no need to purchase store bought oat flour. Just place old fashioned oats in your blender and let the motor run until it resembles a fine flour-like texture.
1 1/2 Cups Oat Flour *see note above
1/4 Cup Almond Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
1 1/2 Cups Mashed Very Ripe Banana (about 3)
6 Tablespoons Unsalted Butter, melted
1/3 Cup Pure Maple Syrup
2 Large Eggs, lightly beaten
1 Teaspoon Vanilla Extract
1 1/2 Cups Diced Rhubarb
Preheat oven to 375 if you are using a mini loaf pan like mine or muffin tin, or 350 for a regular loaf pan. Grease your pan with butter or coconut oil.
In a medium bowl whisk together the oat flour, almond flour, baking soda, baking powder, cinnamon and salt.
In a separate bowl whisk the banana, butter, maple syrup, eggs and vanilla.
Add the dry ingredients into the wet ingredients and stir until just combined. Gently stir in the rhubarb.
Pour batter into prepared baking pans and bake until an inserted toothpick comes out clean…about 50 minutes for a regular sized loaf pan. Let cool before removing and slicing.