Easy Rhubarb Banana Bread (without eggs)

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5 from 1 vote

Easy Rhubarb Banana Bread (without eggs)

This Easy Vegan Rhubarb Banana Bread is perfectly moist, with tangy rhubarb that makes it extra delicious.

Prep Time20

Cook Time35

Total Time55

Course: Afternoon Tea, Cake

Cuisine: baking, Vegan

Servings: slices

Calories: 127kcal

Author: Louise-Claire Cayzer

Equipment

oven
Baking Tin 28cm/11" x 10cm/4"
Mixing Bowl

Ingredients

220 g super ripe bananas about 3 medium ripe bananas. (measured without skins on.)
100 g chopped rhubarb
60 ml vegetable oil I use sunflower usually
60 ml plant milk you could also use vegan yoghurt or just water
100 g light brown sugar I use dark brown sugar or coconut sugar usually
2 teaspoon pure vanilla extract
240 g flour You can use any kind of flour. If using self raising, omit the baking powder.
1 teaspoon baking powder
½ teaspoon salt

Metric - American

Instructions

Preheat the oven to 190C°/375℉
Line a loaf tin with baking paper or parchment. Leave some over the edges, you will use this to pull the cake out of the tin later.
Chop the rhubarb stems into 1 cm slices and sprinkle with 1 teaspoon of the sugar.
100 g chopped rhubarb
Roughly mash the bananas in a large mixing bowl
220 g super ripe bananas
Add the sugar, oil, vanilla, and plant milk, and give it a good stir. You want the sugar to start to dissolve.
60 ml vegetable oil, 60 ml plant milk, 100 g light brown sugar, 2 teaspoon pure vanilla extract
Sift in the flour, baking powder, salt and mix.
240 g flour, 1 teaspoon baking powder, ½ teaspoon salt
Fold in the rhubarb.
Transfer the banana and rhubarb cake mix to the lined tin.
Add extra bits of sliced banana or rhubarb if desired on top & pop in the oven.
Bake for about 35 mins. Then test the cake with a skewer. If it comes out clean, then the cake is done. If not, put it back in your oven for another 5-10 mins.
Use the paper you cleverly left hanging over the edges to remove it from the tin, then let the cake cool.
This banana bread will keep for around a week in an airtight container. It also freezes well!

Notes

Equipment

I always bake my banana loaf cakes in a 28cm/11" x 10cm/4" tin, which I line with greaseproof paper. A smaller tin will take longer to bake in the oven, so be sure to take that into account when baking. If using a smaller loaf tin, cover the top with foil in the last stages of baking to prevent the top from catching and burning. .

Substitutions & Variations

This recipe is so easy and always turns out perfectly, even in my old and slightly erratic oven. Here are some variations you can try.

Gluten-Free- choose your favourite gluten-free flour to make this a gluten free banana bread. I find that sometimes you will need a little extra plant milk with gluten-free baking.
Muffins - this recipe makes excellent Rhubarb Banana Muffins. Mix in exactly the same way, then bake in a lined muffin tin at 190C/375F for 25 minutes or until cooked. You can also top it with streusel or coconut to be extra fancy.
Other Fruits -substitute the rhubarb for strawberries, raspberries or apples.

Nutrition