Directions:
- Preheat oven to 375F, grease a loaf pan.
- Whisk together flaxseed and warm water in a large bowl, let stand 5 minutes.
- Stir in yogurt, almond milk, vanilla, brown sugar and water until smooth.
- In another bowl whisk together flour, baking powder and salt.
- Stir flour mixture into the wet ingredients until combined.
- Spread 1/2 the batter in the loaf pan.
- Layer rhubarb and banana slices overtop, then top with the remaining cake batter.
- Sprinkle with the tsp of sugar.
- Bake for 30 minutes.
- Cool in pan for 5 minutes, then remove to a wire rack and cool completely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.06 Kcal (352 kJ) | ||
| Calories from fat | 14.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.6g | 2% | |
|---|---|---|---|
| Cholesterol | 0.16mg | 0% | |
| Sodium | 125.79mg | 5% | |
| Potassium | 142.99mg | 3% | |
| Total Carbs | 16.17g | 5% | |
| Sugars | 9.98g | 40% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 1.51g | 3% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 60.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 104.73 Kcal (438 kJ) | ||
| Calories from fat | 17.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.99g | 2% | |
|---|---|---|---|
| Cholesterol | 0.19mg | 0% | |
| Sodium | 156.72mg | 5% | |
| Potassium | 178.15mg | 3% | |
| Total Carbs | 20.15g | 5% | |
| Sugars | 12.43g | 40% | |
| Dietary Fiber | 1.47g | 5% | |
| Protein | 1.88g | 3% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 75.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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