I was given some fresh rhubarb so went searching online for a healthier recipe to use it in and found this rhubarb and banana bread at Kim’s Cravings (see original recipe here). I have converted the cup measurements where necessary for ease.
What you need:
340g wholemeal plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/4 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 large eggs
3 large mashed bananas (I used a hand held blender)
1 large stalk rhubarb
5 tablespoons honey
What you do:
- Preheat your oven to 180c. Using low fat cooking spray (e.g Fry Light) grease and line your loaf tin. Mine is approx 8×4″.
- Combine the flour, baking powder, bicarbonate of soda, salt, cinnamon and mixed spice in one bowl and put aside.
- Beat the eggs for approx 30 seconds using hand held or freestanding mixer. Add the vanilla, honey and mashed banana and mix.
- Slowly add the flour mixture and mix on low speed.
- Gently fold in the rhubarb.
- Pour mixture into prepared loaf tin. I then added some of the rhubarb to the top of the loaf.
- Bake for 50-55 minutes.
- Leave to cool in the tin for 10 minutes and then finish cooling on a wire rack.
- Serve warm with a smidge of butter…yum! 🙂
Despite having a power outage of an hour during the baking of the bread it turned out ok. It was a little overbaked in my opinion but I think that’s because I lost track of the time baked. I served it at my book club meeting and everyone was really surprised that it didn’t contain any sugar or fat as it still tasted sweet, moist and really tasty.
Having calculated the ingredients, based on 10 slices per loaf, each slice has a Weight Watchers point value of 5 which is was good for me as I could fit it into my daily plan allowance without too much juggling. Next time though, I’d use more rhubarb and it was hard to detect.
Until next time…Happy Baking!