Rhubarb banana bread
You need this: (for 10-12 slices)
- 200 grams of brown rice flour,
- 50 grams of buckwheat flour,
- 4 bananas,
- 2 rhubarb stems,
- large teaspoon of cinnamon,
- 1 teaspoon of tartar baking powder,
- juice of ½ lime,
- 2 tbsp Greensweet Icing
- and a pinch of salt.
This is how you make it:
Preheat the oven to 180 degrees and line a cake tin with parchment paper or grease with vegetable butter.
Machine: put all ingredients except the rhubarb in the food processor. When you have an even batter, it is ready.
With your hands: mash the bananas in a large bowl and add the wet ingredients. In another bowl, put all the dry ingredients and then combine. Stir well.
Transfer the batter to your cake tin and push the cleaned rhubarb on top of the batter.
Your rhubarb banana bread will take about 50-60 minutes in the oven.
Remove the bread from the oven and let it cool for 10 minutes. Then you take it out of the mold and let it cool down further.
Cut the bread into 10-12 slices. You can easily freeze the slices separately.
Source / photo: Manon de Wit