In high school my friend Lily could do everything and one of those things was cook. We always ended up at her house for massive slumber parties and in the morning she would make perfect crepes. She also made a rhubarb bread I was so obsessed with that I made her send me some at camp one summer.
Meanwhile, back at my house, my mom was always making banana bread because my stepfather strategically bought too many bananas. The bananas would ripen, turn brown, and start to melt. That's when Charlie would cheerfully exclaim, "Looks like we need to make banana bread!" By we he meant my mom.
This is a hybrid mash-up of two of my favorite recipes from two of my favorite women. Tastes like teen spirit.
- 1 cup spelt flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- a little or a lot of any of the following: cardamom, nutmeg, clove, all spice
- 2 eggs
- 1 teaspoon vanilla
- 1 mashed ripe banana
- 1 date
- ⅓ cup honey
- 2 cups chopped and mostly peeled rhubarb
Pre-heat your oven to 350°.
Stir all the dry ingredients together.
Put the banana, date, honey, and vanilla in a blender.
Beat the eggs.
Add eggs and banana mixture to the dry ingredients and fold in the rhubarb.
Put a loaf pan in the oven with a spoonful of coconut oil in the bottom. Wait a minute or two, remove the loaf pan, swish the coconut oil around to coat the bottom and sides, and pour the batter in. If you intelligently live in a climate in which your coconut oil is already liquid, congratulate yourself and skip this step.
Bake for 55 minutes or so, until it's done.
This is not overly sweet (it's actually kind of delightfully tart). It would be really nice with a dollop of sweet cashew cream. That's right: a dollop.