rhubarb and banana bread

CHAI SPICED Rhubarb & banana bread

A softly spiced banana loaf with little tart pockets of rhubarb. Made with the best spice mixes from Steenbergs

150g caster sugar
175g salted butter
3 free range eggs
175g self-raising flour
1 tsp baking powdr
1 heaped tsp Steenbergs cinnamon
1 tsp Steenbergs ginger
1 tsp Steenbergs chai masala spice mix
1 tsp Steenbergs New York chai spice mix
3 over ripe bananas
2 sticks of English rhubarb
A handful of pumpkin seeds

To make the cake batter, cream together the butter and sugar into a smooth paste. Crack the three eggs into the same bowl and whisk it all together with an electric hand whisk until light, airy and smooth. Next, add the self-raising flour, baking powder and all the spices. Fold the flour into the batter until nice and smooth. 

Take 2 of the bananas and mash them in a small bowl with a fork until they make a lumpy paste. Add this to the cake batter, along with the raw rhubarb chopped into small chunks and stir until everything is combined evenly.

Line a loaf tin with baking paper and pour the mixture in. Halve the 3rdbanana width ways, lay across the top of the batter in the tin and top with a handful of pumpkin seeds. Bake at 170 degrees celsius for 45 minutes until a knife comes out clean. 

Tip: If it starts to brown too quickly on top after half an hour then cover with tin foil.