I love rhubarb, and I really do (evidently) love making banana bread. It’s just so easy! Takes no time, is very hard to stuff up and everyone I know (except my mamma who can’t stand bananas) likes to have a slice or two… or four. I also like making it because I can so easily change it around, it can be made into chocolate bread, into a cake, into muffins, the spices can be changed and you can put almost any fruit or berry in it and it still comes out delicious.
In this bread I put rhubarb in it and it was a real hit. If you want to add more rhubarb go ahead, and if you want to make it more indulgent add a little bit (or a lot) of chopped white chocolate, because adding that really does make this simple banana bread quite the indulgent experience. As with most banana breads I find that this one definitely tastes even better after a day or so. It somehow firms up a little, is easier to cut and you can even pop it into the toaster for some extra warmth for that butter to melt on.
2 cups SR flour
1 cup brown sugar (can easily be halved if you like!)
3 very ripe bananas, mashed
1 tsp. of vanilla bean extract
2 large eggs
125 g melted butter
3 stalks of rhubarb, sliced thinly.
Flaked almonds to sprinkle on top of loaf
1. Put the oven on 180 degrees Celsius. Line a loaf tin with baking paper.
2. Mash the banana and mix all the ingredients together. I just place all the all of it in a bowl and mix with a metal spoon, no sifting of flours and no need to mix the dry ingredients if you don’t want to!
3. Place your banana bread mixture in the loaf tin and sprinkle with flaked almonds
4. Bake for about 50 mins, but check with a skewer regularly after about 40 mins!
5. Take out when skewer comes out clean and let cool slightly before eating.