Banana Rhubarb & Raspberry Slice
This Banana Rhubarb and Raspberry Slice not only looks amazing, it tastes amazing. The sweetness of the ripe bananas paired with the tartness of the rhubarb is a match made in heaven. Wow your family with this easy to bake recipe.
- 125 g butter - at room temperature
- 25 g coconut sugar or rapadura - 2 tbsp (optional)
- 2 free-range or organic egg/s
- 250 g banana/s - they need to be very ripe (1 cup approximately)
- 1 tsp vanilla - powder, extract or essence
- 100 ml milk - of choice
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- ¼ tsp sea salt
- 200 g wholemeal spelt flour - (1¾ cups approximately)
- 2 stem/s rhubarb
- 140 g fresh raspberries (can use frozen if you like)
Pre-heat the oven to 180°C/ 350°F (fan-forced). Line a slice tin with baking paper.
Mix the butter, sugar, eggs, bananas, vanilla, milk and cinnamon in a high speed blender for a minute. Thermomix, 1 minute, speed 5.
Add the bicarb and salt and blend for a couple of seconds. Add the flour and fold through the mixture. Thermomix, flour symbol, a couple of turns until the flour is mostly incorporated into the wet. Finish with a spatula if necessary.
Place in a lined slice tin and top with finely sliced rhubarb and raspberries. Bake for 20 minutes or until the centre is cooked.
Replace the butter with coconut oil or macadamia nut oil (the coconut oil does toughen it when it cools, but it's still delicious).
Replace the flour with your favourite GF flour.
Rach tested egg-free for me and I'm happy to announce chia eggs were a success.
You can absolutely switch up the fruit to suit your tastes and what's in season.
Boost the protein
Add any nuts or seeds to the batter or top.
The bananas need to be very ripe or it won't be sweet enough as there's very little added sugar.
I really can't wait to hear how you love this slice. Post a comment below and feel free to rate the recipe too.