I love my banana nut bread. This one is a little different. Using rhubarb makes it a bit more moist.
The combination with cinnamon and pecans add the spice and the crunch to the bread.
Recipe for a 4x9 inch loaf tin.
2 cups sliced rhubarb, 1/2 cup chopped pecans
1 egg, 1/2 cup buttermilk, 1/2 cup sunflower oil, 1/2 tsp vanilla extract
1 1/2 cup flour, 1 tsp baking soda, 1/2 tsp salt
1 tsp cinnamon, 3/4 cup brown sugar
Get the rhubarb ready and set aside. Chop the pecans.
Preheat the oven 180 C.
Mix the dry stuff in a bowl. In a larger one mix together the liquids. Pour the dry into thr liquid and give it a quick mix.
Add rhubarb and pecans.
Grease the loaf tin and set a baking paper in.
Fill in the batter and bake for 50 - 55 min
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