It’s the final day of my no-exercising for 7 days and I have to say that I don’t think it has helped in the slightest. I have been doing a lot of walking around the city but nothing more intense than that. I have still felt really drained and exhausted all week, although today I feel like there is a slight improvement, so fingers crossed things are heading in the right direction. I don’t even know if I will work out tomorrow, it depends how I feel, as I want to get myself to 100% before I push it.
Anyway, I have had lots of free time now my schedule isn’t dominated by working out, and seeing as my parents were coming to visit this week, I thought I would do a spot of vegan baking.
I had a huge amount of spotty bananas that needed to be used up and when I purchased rhubarb which was on offer for 29 cents for a big bunch this week, I knew I had to combine the two in some way or other. So I came up with this recipe, inspired by this recipe for blueberry banana bread.
RHUBARB & WALNUT BANANA BREAD
Makes 12 slices
- 5 Small bananas (Make sure they are really nice and spotty)
- 2 tbsp Freshly squeezed lemon juice
- 80ml Coconut milk
- 60ml Maple syrup
- 240g Spelt flour (You can use wholemeal if you prefer)
- 3/4 tsp Baking powder
- 3/4 tsp Bicarb soda
- Pinch of salt
- 1 cup of Rhubarb (Chopped into small pieces)
- 85g Walnuts
- Preheat the oven to 180 degrees/ Gas Mark 4. Spray your loaf pan or line it with baking parchment.
- Mix the coconut milk with 1 tbsp lemon juice and allow to stand.
- Using a large bowl, mash the bananas (this should be easy if they are nice and spotty!) Add in the remaining lemon juice, the coconut milk mixture and maple syrup. Mix together. In a seperate bowl, mix together the flour, baking powder, bicarb soda, and salt. Add this dry mixture to the wet and combine.
- Fold in the walnuts and the chopped rhubarb.
- Spread the mixture evenly into the pan, and cook for 50 minutes or until a knife comes out clean. Leave to cool before serving.
The original recipe was fantastic, and I just lowered the amount of maple syrup, changed the fruit content around, changed the type of flour used, and added in walnuts for some healthy fat.
The cake went down really well with everyone. Considering that bananas and the small amount of maple syrup were the only sweeteners, and there is no oils, butter, eggs or added sugar I think this is a great health recipe. The walnuts added a nice crunch, and I think it was the rhubarb that kept the cake nice and squidgy for a few days afterwards. Nick has almost demolished the cake on his own!
I am definitely going to start using a lot more seasonal ingredients from now on, as they work out far cheaper and also taste much nicer when you buy them in season. Rhubarb will definitely be featuring in a few recipes to come!
Do you buy seasonably?
Do you like rhubarb?
Do you do much baking?