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Slices of Strawberry Rhubarb Banana Bread

Strawberry Rhubarb Banana Bread

Breakfast or after school/work, this version of banana bread is slightly tart, slightly sweet, and quite comforting.

Course Breakfast
Cuisine American
Keyword almond, almond flour, banana bread, coconut oil, gluten free, rhubarb, strawberries, vegan
Prep Time 30 minutes
Cook Time 1 hour
Low Heat 30 minutes
Total Time 1 hour 30 minutes
Servings 8
Author Fiona Lau

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

  1. Preheat the oven to 350F. Cut up the strawberries and rhubarb and mix in a bowl with the brown sugar. Set aside. 

  2. 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. 

  3. 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.

  4. 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.

  5. 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!