Banana Rhubarb Loaf

Tasty Banana Rhubarb Loaf

 

This loaf is a good way to use your ripe bananas and fresh local rhubarb. It’s a nice combination of sweet and sour (and not too sweet!).  It also has wheat germ and is flavoured with cinnamon and vanilla. The loaf is good for breakfast, as a snack or as a dessert with ice cream.

Banana Rhubarb Loaf

Banana Rhubarb Loaf

Makes 1 loaf

1 1/2 cups all-purpose flour
2 tablespoons wheat germ
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
3 ripe bananas
1/2 cup canola oil
1/3 cup sour cream
1 teaspoon vanilla
1 1/2 cup rhubarb cut into 1-inch pieces

Directions:

Preheat oven to 350 degrees F. 

Line a loaf pan with parchment paper.

In a large bowl, combine the flour, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt.  

In another bowl, combine the eggs, bananas, canola oil, sour cream, and vanilla.

Add wet mixture and rhubarb into the flour mixture and stir until just combined.  

Spoon into loaf pan. Bake for 45-50 minutes, or until lightly brown on top and tester comes out clean.

Banana Rhubarb Loaf

Other Recipes To Try:

Cranberry Loaf

Tasty Pumpkin Loaf

Apple Raisin Loaf

Blueberry Lemon Pound Cake