Banana Bread is my go to comfort baking these days. It used to be muffins but I don’t often eat those anymore! Since my detox the other week, I was finding that cutting out gluten seemed to help so I don’t know if I have a slight gluten sensitivity or what but I am happy doing what makes my body more happy! Coupled with wanting to use the rhubarb in my garden that is quickly approaching the end of its season, and the end of the strawberry season, this is what I came up with.
A helpful tip for making banana bread is always have some frozen overripe bananas in your freezer at all times. I keep between 3-6 bananas frozen for whenever the fancy strikes & they come out to be the best for mushing. Just nuke them in the microwave for around 30 seconds or a minute depending on your microwave and then smush them in a bowl with a fork. Using a fork is much better than a spoon or spatula for this part since the spaces between the fork tines allow some bits of banana to come up and over.
Keep in mind, rhubarb is REALLY moist so you may need to keep the bread in the oven longer at a lower temperature. Just make sure you check in often so it doesn’t burn! The dough before baking may also need a bit more flour. The combination of strawberries, rhubarb and banana is absolutely DELICIOUS and I hope you get to try this recipe out!
For the bake tin, I use an average 1 pound (holds about 4 cups) loaf tin like this one at the Hudson’s Bay.
Other Toast & Honey recipes with strawberry:
Buckwheat Strawberry Pancakes
Strawberry Lemonade Layer Cake
Strawberry Kiwi Popsicles
Strawberry Rhubarb Banana Bread
Breakfast or after school/work, this version of banana bread is slightly tart, slightly sweet, and quite comforting.
Ingredients
- 3 ripe bananas I use frozen!
- 1/4 cup coconut oil You can sub in olive oil or another kind
- 1 tsp apple cider vinegar (check for gluten free) or lemon juice the acidity reacts with the baking soda to make the bread fluffy
- 1 pinch salt
- 1/2 tsp ground cinnamon
- 1 1/4 cups almond flour Can use ground almonds/almond meal
- 1 1/4 cups gluten free all purpose flour Can sub regular flour
- 2 tsp heaping baking powder
- 1/4 tsp baking soda
- 1/4-1/2 cup unsweetened almond milk The fruit is really moist so you may not need much
- 1 cup sliced strawberries
- 1 cup chopped rhubarb
- 1/2 cup brown sugar For the Strw & Rh mixture
Instructions
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Preheat the oven to 350F. Cut up the strawberries and rhubarb and mix in a bowl with the brown sugar. Set aside.
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Melt the coconut oil in the microwave or in a bowl over a pot of water (double boiling) -- if you use any other oil, you won't need to do this.
Add in the apple cider vinegar, then add in salt, cinnamon, and almond flour. Carefully sift in the all purpose flour, baking powder and baking soda. Mix all the ingredient together lightly.
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In another bowl, microwave the frozen bananas for 30-60 seconds and then slice the peel off, discard, and smush the banana insides with a fork. Add the banana mush to the flour mixture.
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Using a spatula, ensure that the banana is entirely mixed in then little by little, add in the almond milk. I used 1/4 cup of the almond milk and the mixture was almost too moist as my bananas were very wet. I ended up adding a bit more flour in to combat this. If your bananas are dry, you may need more milk.
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Fold in the fruit and brown sugar mixture until just combined, being careful to not over mix. Transfer the whole mix into a loaf tin with greased baking (parchment) paper. Bake for about 45 minutes or until slightly golden and toothpick comes out clean. Depending on your oven, the moistness of the fruit will require a longer baking time, so lower the heat to 300F and bake for another 30-45mins more. Keep checking to see if the toothpick comes out clean!
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