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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.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9″x5″ loaf pan.
  2. Toss the chopped rhubarb with 1 tablespoon of flour to prevent it from sinking in the batter.
  3. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt.
  4. In a large bowl, whisk together the mashed bananas, eggs, sour cream, melted butter, cooking oil, and vanilla extract.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
  6. Gently fold in the floured rhubarb and optionally top the batter with extra diced rhubarb for decoration.
  7. 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.
  8. Let the bread cool for 15 minutes in the pan, then remove and cool completely on a wire rack.
  9. In a small bowl, whisk together the powdered sugar and vanilla extract for the glaze.
  10. Once the bread is completely cooled, drizzle the glaze over the top.

Notes

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.

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