The browner the bananas the better for this rhubarb loaf recipe.
I guarantee this rhubarb loaf will not last the day. Still warm from the oven, it is divine. The more ripe (and brown) the bananas, the better for this recipe.
- Preheat the oven to 175C. Line a 1-litre loaf tin with paper.
- Mash the bananas in a dish and add the eggs and vanilla.
- Beat the butter and sugar until light and creamy. Add the banana mix in two lots.
- Stir through the flour, baking powder and soda, mixing well. Gently add the rhubarb, mixing in. Pour the batter into the loaf tin. Cut the remaining stalk in lengths to fit into the loaf and dot on the top, pressing in slightly.
- Bake the loaf for 45-50 minutes until a skewer comes out clean. Cool in the tin. Then slice and enjoy.
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