This loaf is pretty delish; moist and full of heaps of fruit. It does contain sugar, and regular flour so if you’re on a sugar free or gluten free buzz, this recipe isn’t for you. I’m breastfeeding, and even if I wasn’t I lead a pretty active life so a decent slice of this for morning tea is perfect to keep my energy levels and hunger at bay. If you’re trying to lose some weight, go easy on the portion and spread of butter.
I’m a pretty inpatient baker so I tend to use my hand held beater and just go for it with the ingredients (even when they say to gently mix etc). So this loaf has worked out several times, although slightly different each time, with the below recipe…I hope you have the same success.
2 cups rhubarb chopped into small bits
3/4 cup sugar (you could trial with a little less)
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon (or if you like you could use nutmeg)
1/2 cup oil or 8 tbsp butter
2 large eggs
3 overripe bananas, mashed
1/4 cup sour cream or yoghurt
1 tsp pure vanilla extract
Position the oven rack in the middle and preheat the oven to 160 (fanforced) degrees C (or 180C regular bake). Line a large loaf tin with baking paper.
In a large bowl, beat together the oil, sugar, eggs, bananas, sour cream and vanilla. Sift the flour, baking powder, baking soda, cinnamon into the liquid mix and beat until just combined. Lastly stir in the rhubarb.
Scoop the batter out into the baking tin. Bake around 1 hour and 10 minutes and the top of the bread is a deep golden brown, or until a knife inserted into the center of the bread comes out clean. I generally check the cake at ~55min mark and keep checking to ensure I don’t overcook it!