Description
Banana Rhubarb Bread is studded with tart rhubarb that gets all gooey in the baking process. This bread is a great way to use up any rhubarb you have without the bread being too tart.
Ingredients
Units
Scale
- 2 1/2 cups blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 1/2 teaspoons xanthan gum
- 3 very ripe bananas
- 3 eggs
- 1/4 cup plain, fat free Greek yogurt (could use full fat for a richer texture)
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut sugar
- 1 1/4 cup chopped rhubarb, divided
Instructions
- Prepare: Preheat your oven to 350 degrees Fahrenheit. Grease a bread baking dish and line the bottom with parchment paper, set aside.
- Mix dry ingredients To medium mixing bowl add all the dry ingredients: almond flour, baking soda, salt, cloves, nutmeg, cinnamon, and xantham gum – whisk together until well combined.
- Mix together the wet ingredients: In a separate large mixing bowl mash the ripe bananas using a fork or a potato masher, until the bananas are mostly smooth. Add the eggs, Greek yogurt, vanilla, and coconut sugar. Whisk until everything is well combined. Add the dry ingredients to the wet and use a spatula to mix until well combined.
- Add the rhubarbL Fold 1 cup of the rhubarb in.
- Transfer to bread pan: Transfer the batter to the prepared bread pan. Sprinkle the remaining 1/4 cup of rhubarb on top and gently press the rhubarb into the bread.
- Bake: Bake for 60 to 70 minutes, or until a toothpick runs clean. I found a more accurate way to tell if this bread was done was to use a meat thermometer for an internal reading of 206 degrees Fahrenheit. Sounds weird, but sometimes the toothpick method can be deceiving with banana bread. If the top becomes too brown or begins to burn then tent it with foil for the last 5 to 10 minutes of baking time.
- Cool: Allow the bread to cool for at least 4 minutes. Use a butter knife to gently loosen the bread from the pan and remove the bread. Allow it to completely before slicing. Store the bread in a ziplock bag in the fridge for up to 5 days.
