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A loaf of Healthy Sugar Free Rhubarb Banana Bread | BakeThenEat.com
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Healthy Sugar Free Rhubarb Banana Bread

Healthy Sugar Free Rhubarb Banana Bread is easy to make loaf that is quick to come together and perfect for breakfast or an afternoon snack.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: British
Servings: 10 slices
Calories: 124kcal
Author: Emma


  • 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
  • 1/2 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 1/3 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.


  • As I mentioned in the post the easiest way to get oat flour is to make your own. Get good old fashioned oats weigh them out. Then blitz them on high in a food processor for a few minutes until fine, just like flour.
  • 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.


Serving: 1slice (out of 10) | Calories: 124kcal | Carbohydrates: 21.1g | Protein: 3.2g | Fat: 3.3g | Saturated Fat: 0.8g | Cholesterol: 19mg | Sodium: 162mg | Fiber: 2.4g | Sugar: 4.9g