This gluten free rhubarb banana bread recipe was created out of the need to not only have something gluten free, but use the ripe bananas on the counter. I however wanted to make rhubarb bread so there in the dilemma started.
I searched and searched for a gluten free rhubarb bread that didn't demand a special blend of gluten free flour and came up empty handed. I like the comfort of the all purpose gluten free flour from Bob Red Mills. In baking my quick breads it does a wonderful job.
Keeping in mind my hubby is not picky, he just wanted some sweet bread to take to work, therefore I took a chance of combining the 2 flavors and it worked.
Ingredients to make Gluten Free Rhubarb Banana Bread:
- 2 cups raw sugar
- 6 very ripe
bananas
- 2 cups rhubarb; finely chopped
- 4 eggs
- 3 cups
gluten free all purpose flour; I prefer Bob Red Mills All Purpose Flour
- 1 tsp Himalayan salt
- 2 tsp
baking soda
- 1 tsp xanthan gum
- 1-2 tsp pumpkin spice; too much will over power the banana flavor
- 3 loaf pans
Instructions on how to make Gluten Free Rhubarb Banana Bread:
- Move your oven rack so it is in the center. Preheat your oven to 350 degrees
Fahrenheit. If your oven does not have a timer, 15 minutes will suffice.
- Sift dry ingredients; salt, baking soda and flour, 3 times and set aside for
later.
- Using ripe bananas, mix in the sugar, rhubarb, eggs, xanthan gum and pumpkin spice. Beat it
well.
- Add in flour mix little by little and mix well.
-
Pour into 3 greased loaf pans and bake in the preheated 350-degree oven for 60-65 minutes or until toothpick comes out clean. Slice it up warm and enjoy!
