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.
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
Tossing the rhubarb in flour helps prevent it from sinking to the bottom of the bread during baking.
If using frozen rhubarb, make sure to thaw and drain it before adding to the batter.
This bread is also great with added nuts like walnuts or pecans.
Find it online: https://chocolatecoveredamy.com/rhubarb-banana-bread-recipe/