Vegan Banana Bread with Rhubarb and a Raspberry Glaze

Vegan banana bread with rhubarb and a raspberry glaze. Easy, delicious, quickly prepared and loved by the whole family! Everything comes together in one bowl, baked until golden brown and the house smells amazing too. YUM!

The Recipe

Vegan banana bread with rhubarb and a raspberry glaze

Ingredients

For the cake:

1 2/3 cups / 200 g all-purpose flour

1 1/2 cups / 150 g almond flour

2/3 cups / 95 g coconut sugar

1 tablespoon baking powder

2 over-ripe bananas, mashed

1 1/4 cup / 295 ml plant-based milk (such as oat, almond or soy)

3 tablespoons sunflower oil (sub in any other neutral vegetable oil)

1 cup / 125 g chopped rhubarb

For the glaze:

1 cup + 3 tablespoons / 150 g powdered sugar

2-3 tablespoons water

1 tablespoon freeze dried raspberry powder (optional)

Instructions

1. Preheat oven to 350 °F / 180 °C.

2. In a bowl combine mashed bananas, sugar, milk and oil. Add flour, baking powder and almond flour and mix until smooth. Add the rhubarb and mix well. Pour the batter into a cake pan (I used a rectangular one) and bake for 1 hour or until center fells firm. Let cool down and transfer to a wire rack.

3. To prepare the glaze mix powdered sugar, water and dried raspberry powder until smooth. Pour over the cake. ENJOY!