Name: Banana Rhubarb Bread (Gluten Free)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Gluten Free
Ingredients: 2½ 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

Description

The original banana rhubarb bread made with oat flour. Tender banana bread studded with juicy rhubarb.

Ingredients

Scale

3 ripe bananas
1 egg, whisked
1 teaspoon pure vanilla extract
2 tablespoons coconut oil, melted
1/4 cup + 2 tablespoons honey
1 1/2 cups gluten free oat flour (blend gluten free oats in food processor or high powered blender until you reach a flour consistency. Make sure to measure after you blend)
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 cups rhubarb, chopped into 1 inch pieces
Optional: 1/4 cup extra rhubarb for top of bread

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Instructions

Preheat oven to 350 degrees Fahrenheit. Grease a standard-sized bread pan; set aside.
In a large mixing bowl mash the bananas using a fork or potato masher. Some lumps are okay. Add the egg, vanilla, coconut oil and honey. Mix until well combined.
Add the dry ingredients: oat flour, cinnamon, baking soda, baking powder and salt. Stir until well incorporated. Fold in the 1 ½ cups rhubarb.
Transfer the batter to the greased loaf pan. Evenly spread the batter into the pan. Top with the ¼ cup extra rhubarb by pressing each rhubarb piece gently into the batter (optional).
Bake for 55 to 60 minutes, or until a toothpick comes out mostly clean and the edges have begun to pull away from the sides.
Allow the bread to cool completely before removing. To remove use a butter knife to loosen the edges. Turn the loaf upside down and allow it to fall into your other hand.
Store the loaf wrapped in plastic wrap and inside a resealable bag. Store for 3 days on the counter and a few days longer in the fridge. However, the bread is best when eaten within 1 to 2 days of baking, because the rhubarb flavor seems to mellow out after awhile for some reason.