You will never miss the oil or refined sugar in this delicious whole wheat bread recipe. The rhubarb adds a nice tart flavor; while the banana balances out the tart with a lovely sweetness.
1 1/2cupswhole wheat pastry flourspelt flour would probably work great too
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1teaspooncinnamon
1/4teaspoonall spice
2largeeggs
1teaspoonpure vanilla extract
1cupmashedripe banana, about 2 medium bananas
1/3cuphoneyI use raw local honey (brown sugar or maple syrup would probably work well too)
1cupfinely chopped rhubarbabout 1 large stalk
Instructions
Preheat oven to 350 degrees F. and prepare an 8x4" loaf pan* with a natural cooking spray.
Whisk all dry ingredients, flour through all spice, in a medium bowl and set aside.
*Use a stand or hand-held mixer to beat eggs on medium speed for about 30 seconds.
Mix in vanilla, banana and honey until combined.
Slowly add in the flour mixture and mix on low speed until just combined. Gently fold in rhubarb. Pour batter into prepared loaf pan. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.
Cool bread in pan for 10 minutes. Loosen sides with a knife and remove from pan.
Notes
An 8x4" loaf pan is slightly smaller than the typical 9x5" loaf pan.
Alternatively, this recipe could be used to make muffins. I'm not sure how many it would make and cook time should be shortened to about 20-25 minutes.
Alternatively, you can beat and mix by hand. However, I find it easier to use my stand mixer.