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.
Ingredients
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
Preparation
- Pre-heat the oven to 350°F
- Combine the ingredients and stir well
- Pour into a greased 9"x5" standard loaf pan
- Bake in 350°F oven for about 45 minutes, checking every 15 minutes and turning the pan if desired
- When a toothpick inserted in the center comes clean, it is done
- Allow to rest in the pan for 5 minutes before removing; cool on a wire rack before slicing
Labels: baked, bread, dessert, home-garden, rhubarb
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