RHUBARB & PEAR BANANA BREAD

Low Fat

Serves: 12

Per serve: 1300kJ | 6g protein | 2g fat | 65g carbs | 12g fibre

Ingredients

  • 2 cups wholemeal self-raising flour

  • 1/4 tsp baking soda

  • 3/4 cup brown sugar

  • 3/4 cup walnuts, roughly chopped

  • 2 tsp cinnamon

  • 3 ripe bananas, mashed

  • 1/3 cup natural yoghurt

  • 2 eggs

  • 1 tsp vanilla essence

  • 60g butter, softened

  • 150g rhubarb, roughly chopped

  • 300g tinned pear, drained

Method

  1. Preheat oven to 180°C

  2. Lightly grease a 30cm by 10cm loaf tin

  3. In a large bowl combine all of the dry ingredients - flour, baking soda, brown sugar, walnuts, and cinnamon.

  4. In a medium sized bowl add the bananas, yogurt, vanilla essence, and butter. Mix together with a wooden spoon until well combined. 

  5. Using a spatula fold the wet ingredients into the dry ingredients. Add the pear and rhubarb and fold together.

  6. Pour into the loaf tin than sprinkle with a little brown sugar and top with rhubarb stalks.

  7. Bake in the oven for 45-60 minutes,  or until an inserted skewer comes out clean.

  8. Leave to cool on a wire rack.

© 2016 by Georgina Mae Hansford. All rights reserved. ABN 94 321 829 701

Brisbane, Australia  |  georgie.hansford@hotmail.com

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