I love the piquancy that un-sweetened rhubarb offers here, but if you prefer something a little sweeter you can sprinkle a little sugar on the top prior to baking.

2 eggs
150 g dark brown sugar
1/2 tsp salt
100 ml sunflower oil (or any neutral-flavoured oil)
40 g sour cream
2 large or 3 small ripe bananas (approximately 270 g worth), mashed
150 g plain flour
2 tsp baking powder
4 stalk of rhubarb
3 tsp caster sugar for dusting (optional)

Preheat your oven to 180C. Prepare a 24 cm bread loaf tin by greasing it and lining with baking paper.
Beat or whisk the eggs, sugar and salt until quite pale and light. Add the oil, sour cream and banana and whisk in to the mix.
Add the flour and baking powder to the bowl and with a wooden spoon gently mix until everything is just combined.
Pour the batter into the prepared tin. Chop the rhubarb stalks down in length so that they fit snuggly into the tin and place on top of the batter.
If using the optional sugar, sprinkle over the rhubarb.
Bake for about 45 minutes or until a skewer inserted in the centre comes out clean.
Allow to sit for at least 10 minutes and then turn out of the tin to cool completely.

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