It feels like it has been forever since my last banana bread recipe. So when I had some lovely pink rhubarb and overly ripe bananas sitting on my counter top. I knew Healthy Sugar Free Rhubarb Banana Bread was in my future. Naturally sweet and packed full of goodness, who doesn’t love a good banana bread? Even better when it is bordering on the healthy side.
Let’s talk a little about the flour’s I have used in this loaf. I decided to use a combination of plain/all-purpose flour and oat flour for this healthy sugar free rhubarb banana bread. We all know about plain/all-purpose flour, but has anyone used oat flour before? I have a few times and I like it. It has a far higher fibre content than regular flour. But it can leave bakes a little on the heavy side and that is why I used a combination of flours for this banana bread.
Oat flour can be a little hard to come by at times and is surprisingly expensive. To get around this I just make my own, weigh/measure out the amount I need in oats then just blitz them into flour. I find a few minutes in a food processor, on high does the trick perfectly. Ta-dah homemade oat flour, which is packed full of fibre and many other healthy nutrients. And on a side note if you use certified gluten-free oats then this is a great gluten-free flour. Though I must stress this is not a gluten-free recipe.
Fruity…. with a touch of veg!
As this is a banana bread, it obviously has bananas in it! 3 whole ones to be precise. Ripe with brown spots all over them. They really do need to be at this stage, because this healthy sugar free rhubarb banana bread has no sugar added to it, we need those bananas to be as sweet as possible. The rhubarb I used was also super sweet, lovely pink forced rhubarb. Which is in all the shops right now and technically is a vegetable! Making this even healthier.
I have made this loaf a few times and I have always found it sweet enough for me. I enjoy a slice of this for my breakfast with no guilt but I don’t like an overly sweet breakfast. But if you do prefer something sweeter, then I would add just 2 tablespoons of sweetener to the batter. Something natural like Truvia, Nutvia or something Stevia based and this will then keep this recipe sugar free.
Keeping it healthy.
So we have hearty fibre rich oat flour. A portion of fruit with the banana’s and a portion of vegetables with our rhubarb. Zero sugar and to keep things light I used reduced fat olive spread in place of butter. Any spread/fat should work in this recipe – oil, coconut oil, butter, vegetable spread or even good old fashioned butter. As long as it can be melted or is in liquid form it should work.
- 75 grams oat flour - see notes (3/4 cup)
- 75 grams plain/all purpose flour (5/8 cup)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 tablespoons sweetener - optional
- 3 medium ripe bananas - mashed
- 2 teaspoons vanilla extract
- 1 large egg
- 55 grams reduced fat spread - melted (1/4 cup)
- 3 tablespoons milk
- 150 grams rhubarb - thinly sliced (1 and ⅓ cup)
- Preheat your oven to 180C / 350F / Gas mark 4 and either lightly grease or line a 2 pound loaf tin and place it to one side.
- In a medium sized mixing bowl combine the flours, baking powder, cinnamon, salt and sweetener if you are using it. Mix everything together, then place to one side.
- In a medium sized jug / bowl add in the mashed banana, vanilla extract, egg, melted spread and the 3 tablespoons of milk and gently whisk until everything is well combined.
- Pour the liquid ingredients into the dry and with a gentle hand fold everything together.
- Fold in 80% of the rhubarb slices and pour the batter into your loaf tin. Sprinkle the remaining rhubarb slices over the top and place in your warm oven.
- Check on your loaf after 40 minutes if a skewer does not come out clean then give it a few more minutes. I have a slow oven and I found 45 minutes hit the sweet spot.
- Take the loaf out of the oven and leave it in the tin for 10 minutes before transferring it to a wire rack to fully cool down.
- Kept in an airtight tin this loaf is good for 5 days or it can be frozen for up to 2 months.
Sweetener is not necessary and completely optional if you prefer a sweeter bread. Try to stick to a stevia based sweetener to keep this bread sugar-free.
I used reduced fat olive spread but any fat should work - butter, coconut oil, vegetable/sunflower/olive oil.
Any kind of milk is suitable for this bread. I used unsweetened almond milk, but that is just my preference. Cows or any plant based milk will work.
To make Vegan, use your favoured egg replacer for the egg in the recipe, stick to plant based fat and milk.