Made using our Banana Bread mix
Rhubarb Banana Bread
Rated 5.0 stars by 1 users
Category
Dessert
Servings
16
Prep Time
55 minutes
Cook Time
15 minutes
The roasted rhubarb in this gluten free rhubarb banana bread is so tart and delicious and the sweetness of the coconut maple whip contrasts beautifully. There is no refined sugar in this dessert so it’s wholesome and tasty and can double as dessert. We made it in a square tin for a cake feel and a perfectly even bake.
Author:Sophie
Ingredients
-
1 bunch of rhubarb (ours was 335g when trimmed and chopped)
-
Good spoonful of coconut sugar
-
150g mashed banana
-
115g olive oil or melted coconut oil
-
63g water
-
1 x YOMO Banana Bread mix
-
1 cup coconut yoghurt
-
1 x 20ml tbsp maple syrup
Rhubarb Banana Bread
Maple yoghurt whip
Directions
Trim, chop and wash the rhubarb.
Toss with the coconut sugar and roast at 180 degrees Celsius for 15min.
While the rhubarb is baking, grease and line a square tin.
In a large bowl, mash the banana and mix in the water and light olive oil or melted coconut oil.
Combine well with the banana bread mix and fold in the roasted rhubarb.
Transfer the batter to the tin and smooth it out on top.
Turn the oven down to 170 degrees C and bake for ~40 min.
Leave a comment