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Wednesday, June 12, 2013

Rhubarb Banana Bread

rhubarb banana bread

Rhubarb from the garden is always an inspiration - the few months that it grows wild, it is fun to be able to incorporate it in simple dishes. I do freeze some of the rhubarb towards the end of the season, but, nothing like using the fresh just-picked rhubarb.

Much like Blueberry Banana Bread or Apple Walnut Bread, this is a mildly sweet loaf enjoyed at tea time or as a dessert... and maybe at breakfast too...  the flax meal and wheat germ plus the absence of butter makes it all the more attractive.

2 bananas, mashed
¼ cup wheat germ
¼ cup flax meal
½ cup diced fresh rhubarb
1 egg, beaten
½ cup canola oil
½ cup dark brown sugar
1½ cups flour
1 tsp baking soda
¼ tsp salt
¼ tsp ground cinnamon
¼ cup chopped walnuts


  1. Pre-heat the oven to 350°F
  2. Combine the ingredients and stir well 
  3. Pour into a greased 9"x5" standard loaf pan
  4. Bake in 350°F oven for about 45 minutes, checking every 15 minutes and turning the pan if desired
  5. When a toothpick inserted in the center comes clean, it is done
  6. Allow to rest in the pan for 5 minutes before removing;  cool on a wire rack before slicing

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