* 1 1/2 cups all purpose flour + 1/2 cup bread flour
* 1 cup whole wheat flour
* 1/4 cup wheat germ
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 2 whole eggs
* 3 mashed bananas (I used previously frozen)
* 1/4 cup milk
* 3/4 cup vegetable oil
* 1 1/4 cups brown sugar
* 2 teaspoons cinnamon
* 1/2 teaspoon allspice
* 1/4 teaspoon nutmeg
* 2 teaspoons vanilla
* 2 1/2 cups diced rhubarb (i changed this to 2 1/2 cups rhubarb pulp)
* 1/2 cup chopped walnuts
The rhubarb pulp was leftover from a recipe where I made rhubarb slush. In that recipe you were supposed to discard the pulp. I saved it and used it here. I think it makes the bread even moister and softer, but the same amount of regular chopped rhubarb can be used. See below bread directions for the recipe for rhubarb slush.
1. Preheat the oven to 350F. Lightly grease two 9×5x3 inch loaf pans.
2. Mix together the flours, wheat germ, baking soda, baking powder, cinnamon, allspice and nutmeg in a medium bowl.
3. In a large bowl mix together the mashed banana, eggs, milk, brown sugar, oil and vanilla until fluffy. Then add the flour mixture and mix well.
4. Stir in the rhubarb pulp and walnuts. Divide the mixture between the two loaf pans.
5. Bake at 350F for about 40 minutes. Cooking time may vary so you should check by inserting a sharp knife or toothpick in the center of each loaf. When the knife or toothpick comes out clean it should be ready.
6. Allow the loaves to cool in the loaf pans for about ten minutes. Then remove the loaves from the loaf pans and allow to cool fully on a wire rack.
The bread recipe is adapted from a recipe on www.banana-bread.biz.
Rhubarb Slush8 cups diced fresh or frozen rhubarb
1 pkg (16 oz.) frozen unsweetened strawberries
3 cups sugar
8 cups water
1 pkg. (3 oz.) strawberry gelatin
1/2 cup lemon juice
11 cups ginger ale, chilled
In a large pot, bring the rhubarb, strawberries, sugar and water to a boil. Reduce the heat, simmer uncovered, for 15 minutes or until rhubarb is tender and broken down. Run through a food mill or sieve, and save the pulp for freezing or for the bread. Take the liquid and stir in gelatin and lemon juice until dissolved.
Transfer to a freezer container, stirring occasionally until firm. To make the slush, combine the frozen rhubarb liquid and ginger ale. Serve immediately.
The gelatin can also be left out and the liquid can be cooled and served like punch.