Why You’ll Love This Recipe

This rhubarb banana bread is the ultimate springtime treat, offering the best of both worlds: the familiar sweetness of ripe bananas and the tangy tartness of fresh rhubarb. The banana bread is soft, moist, and packed with flavor, while the vanilla glaze adds a finishing touch of sweetness. It’s easy to make and requires just over an hour of your time, making it perfect for a cozy weekend or as a gift for friends and family. Plus, it’s a great way to use up ripe bananas and enjoy rhubarb when it’s in season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bread:

1 cup chopped rhubarb (see notes)
2 cups all-purpose flour (+ 1 tablespoon for the rhubarb)
½ cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
1 teaspoon sea salt
1 ½ cups mashed ripe bananas
2 large eggs
¼ cup each: sour cream, melted butter, and cooking oil
1 tablespoon vanilla extract

For the vanilla glaze:

⅓ cup powdered sugar
1 tablespoon vanilla extract

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9″x5″ loaf pan.
Toss the rhubarb: Place the chopped rhubarb in a small bowl and toss it with 1 tablespoon of flour. This helps prevent the rhubarb from sinking to the bottom of the bread during baking.
Mix dry ingredients: In a medium-sized bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt.
Mix wet ingredients: In a large bowl, whisk together the mashed bananas, eggs, sour cream, melted butter, cooking oil, and vanilla extract.
Combine the wet and dry ingredients: Add the dry ingredients to the wet ingredients and mix just until the batter comes together. Be careful not to overmix the batter to keep the banana bread light and fluffy.
Add the rhubarb: Gently fold in the floured rhubarb, ensuring that it is evenly distributed throughout the batter. If you’d like, you can also top the batter with a few extra pieces of diced rhubarb for a decorative touch.
Bake the bread: Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool the bread: Let the banana bread cool for 15 minutes in the pan, then remove it from the pan and let it cool completely on a wire rack.
Prepare the glaze: In a small bowl, whisk together the powdered sugar and vanilla extract to make the glaze.
Glaze the bread: Once the banana bread has cooled completely, drizzle the vanilla glaze over the top, allowing it to soak in and add a sweet finish.

Servings and Timing

Servings: 8-10
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Variations

Add nuts: For added texture, you can include chopped walnuts or pecans in the batter.
Make it dairy-free: Replace the sour cream, butter, and oil with non-dairy alternatives like almond milk, coconut oil, and dairy-free yogurt.
Spice it up: Add a pinch of cinnamon or nutmeg to the batter for extra warmth and depth of flavor.
Use other fruits: If you don’t have rhubarb, feel free to swap it out with other fruits like strawberries, blueberries, or apples for a delicious variation.

Storage/Reheating

Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 1 week or freeze it for up to 3 months. To reheat, simply microwave individual slices for 20-30 seconds or warm it in the oven at 350°F for 10-15 minutes.

FAQs

Can I use frozen rhubarb in this recipe?

Yes, you can use frozen rhubarb. Just make sure to thaw it and drain off any excess moisture before using it in the bread.

Can I make this banana bread without the glaze?

Absolutely! The bread is delicious on its own, but the glaze adds a nice finishing touch. Feel free to skip it if you prefer.

Can I use a different type of flour?

You can substitute all-purpose flour with whole wheat flour or a gluten-free flour blend, but keep in mind that the texture may change slightly.

How can I tell when the banana bread is done?

Insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is done.

Can I make mini loaves of banana bread?

Yes! You can divide the batter into smaller loaf pans and reduce the baking time to around 30-40 minutes, depending on the size of your pans.

Is this banana bread good for freezing?

Yes, banana bread freezes well. Just slice it before freezing so you can easily take out individual pieces as needed.

Can I add more sugar to make it sweeter?

You can add a little more sugar if you prefer a sweeter bread, but the natural sweetness of the bananas and rhubarb should provide a nice balance.

Can I use other fruits instead of rhubarb?

Yes, you can use fruits like blueberries, strawberries, or diced apples as a substitute for rhubarb.

Why should I toss the rhubarb in flour?

Tossing the rhubarb in flour helps prevent it from sinking to the bottom of the bread while it bakes.

Can I make this recipe ahead of time?

Yes, you can make the bread a day ahead and store it in an airtight container at room temperature. The flavors may even improve after resting overnight.

Conclusion

This rhubarb banana bread is a delicious, sweet, and tangy treat that captures the essence of spring. With the perfect combination of ripe bananas and fresh rhubarb, plus the added bonus of a simple vanilla glaze, it’s sure to be a hit with everyone who tries it. Easy to make and full of flavor, this banana bread will quickly become a favorite in your recipe collection!

Rhubarb Banana Bread Recipe

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This rhubarb banana bread is a delightful twist on the classic recipe, combining the sweetness of ripe bananas with the tangy tartness of fresh rhubarb. Topped with a simple vanilla glaze, this moist loaf is perfect for breakfast or a snack.

Author: Amy
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Grease a 9″x5″ loaf pan.
Toss the chopped rhubarb with 1 tablespoon of flour to prevent it from sinking in the batter.
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt.
In a large bowl, whisk together the mashed bananas, eggs, sour cream, melted butter, cooking oil, and vanilla extract.
Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
Gently fold in the floured rhubarb and optionally top the batter with extra diced rhubarb for decoration.
Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool for 15 minutes in the pan, then remove and cool completely on a wire rack.
In a small bowl, whisk together the powdered sugar and vanilla extract for the glaze.
Once the bread is completely cooled, drizzle the glaze over the top.