Recently I was wondering if bananas would go with rhubarb… surely they would add sweetness and take away some of the sharp edge of the rhubarb? Well, only a day or so later Christina (from My Hesperides Garden ) commented on my post Dreaming of Crumble and suggested adding banana. Thanks Christina!
Well the crumble hasn’t evolved yet, but my banana bread has been adapted! Try this – it’s really tasty! 😉
- 150g (1 cup) plain flour
- 75g (¾ cup) ground almonds
- 75g (1/3 cup) brown sugar
- 75g (1/3 cup) white sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup roughly mashed ripe banana, (2 large or 3 small bananas)
- 75g (1/3 cup) butter, room temperature (75g)
- 2 tbsps milk
- 2 eggs
- 1 small banana cut into bite sized chunks
- 2 sticks young rhubarb, sliced (about 100g-125g or 1 heaped cup)
Preheat oven to 190°C and grease and flour a loaf tin or similar baking tin (I used a 500g/1 lb tin and had enough for a few cupcakes too).
Sieve flour, salt, ground almonds, sugar, baking powder, and baking soda together. Mash bananas and butter together, and mix in milk and eggs. Combine with the flour mixture. Fold in the banana chunks and rhubarb slices and pour into cake tin.
Bake for 30-35 minutes, or until set. Cool a little before removing from the tin.
Good served warm (with cream!)
And it stays nice and moist for a couple of days. (Probably longer, but we ate it too quickly! 😉 )
(Another rhubarb cake recipe coming soon!)
How do you like your rhubarb?