This rhubarb bread recipe is made healthier using whole wheat flour, no refined sugar, no butter or oil, but it's so soft and tender that you’d never be able to tell! So delicious, you're going to want to make Healthy Rhubarb Banana Bread all season long!
Preheat oven to 350ºF. and prepare an 8x4" loaf pan*** with cooking spray or parchment paper.
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and all spice; 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 the flour mixture in with the wet ingredients and stir 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. Slice and enjoy!
*Spelt flour and whole wheat pastry flour also work. You can also use a combination of whole wheat and all-purpose.**You will want to make sure your 3 large bananas, mashed, measures over 1 cup. 1 1/2 cups would be great, this way the bread won't be too dry. ***An 8x4-inch loaf pan is slightly smaller than the typical 9x5-inch loaf pan. ****Alternatively, you can beat and mix by hand. However, I find it easier to use my stand mixer. *****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.