Rhubarb banana bread with blueberries (sugar-free)

I made this recipe for my partner who is diabetic - using agave and including some non-wheat flours keeps this loaf’s glycemic index down without sacrificing the sweet flavour. The rhubarb acts as an egg replacement and reacts superbly with the baking soda giving a good amount of lift and keeping the loaf light yet moist. To stew the rhubarb, simple place cleaned, chopped rhubarb stems in a pot with a small amount of water. Cover and let simmer, stirring regularly to break it up. It’s ready once it’s turned to mush. Prepare the rhubarb ahead of time. Any left over can be added to muffins or eaten warm with agave, custard or with muesli.

Makes one loaf
1/2 cup margarine
1/3 cup agave nectar
3 very ripe bananas, mashed
1/2 cup stewed rhubarb 
1 1/2 cups plain flour
1/4 cup oat bran
1/4 cup desiccated coconut
1 tsp baking soda
pinch of salt
handful of fresh blueberries (or other berry or nuts) 

Preheat the oven to 180C and grease your loaf pan.
In a large bowl blend together the marg and agave. Next add the bananas and rhubarb. Fold in the dry ingredients and mix until just combined. Gently fold in the blueberries. Scrape the batter into your pan and back for an hour or until a skewer inserted into the middle comes out clean. Let the loaf rest for 5 minutes before turning out and cooling on a wire rack. Store in an airtight container.