Thanks to a suggestion from a fellow foodie, I have a new favorite bread – banana rhubarb.
I never would have thought to put these ingredients together, but they are fantastic. Sweet and tangy, lovely wrapped in a sweet bread.
The bread is fairly healthy for you too using all whole wheat flour, Greek Yogurt, reduced sugar and only 1 full egg.
Tasty and healthy – the perfect combination.
Whole Wheat Banana Rhubarb Bread – Adapted from Mom
- 1/2 C sugar
- 1/4 C honey
- 1/3 C Greek Yogurt (slightly heaping)
- 1-2 medium bananas, mashed
- 1 egg + 1 egg white
- 1/2 tsp. vanilla
- 1 1/2 C white whole wheat flour
- 1/4 tsp. salt
- 1 tsp. baking soda
- Splash of milk (if needed)
- 1/2 C chopped rhubarb
Cream together the 1/2 C sugar with 1/3 C Greek Yogurt (or applesauce). Add in 1/4 C honey, mashed banana, egg and egg white and 1/2 tsp. vanilla. Mix.
Pour in 1 1/2 C white whole wheat flour, 1/4 tsp. salt and 1 tsp. baking soda. Stir well.
If batter is overly thick, add in a splash or two of milk (up to 1/4 C) to thin slightly. The batter will be thick, but shouldn’t be like cement :)
Stir in chopped rhubarb.
Pour into a lightly greased 8-inch bread pan. Sprinkle with coarse sugar if desired.
Bake at 350 for 50-55 minutes until a toothpick inserted in the center comes out clean.
Serve warm or at room temperature.