Description
This Rhubarb Banana Bread is incredibly moist, tender, and full of sweet ripe bananas balanced by the bright tartness of fresh rhubarb. Finished with a hint of cinnamon and vanilla, this easy quick bread is perfect for breakfast, brunch, snacking, or dessert during rhubarb season.
Ingredients
Scale
Ingredients
For the Bread
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 ripe bananas, mashed (about 1 cup)
- 1 tsp vanilla extract
- 1 1/2 cups fresh rhubarb, diced
- 1/2 cup chopped walnuts or pecans (optional)
Optional Cinnamon Sugar Topping
- 1 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Instructions
Instructions
- Prepare the pan: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Prepare the batter: In a large bowl, whisk together the melted butter, brown sugar, eggs, mashed bananas, and vanilla until smooth. Stir the dry ingredients into the wet ingredients just until combined, then gently fold in the diced rhubarb and nuts if using.
- Fill the pan: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with the optional cinnamon sugar topping.
- Bake: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil during the last 15 minutes if the top browns too quickly.
- Cool: Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy: Serve plain, with butter, or lightly toasted for an extra delicious treat.
Notes
The riper the bananas, the sweeter and more flavorful the bread will be. Fresh rhubarb gives the best texture, but frozen rhubarb can be used after thawing and draining well. Store the loaf tightly wrapped for up to 4 days or freeze slices individually for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 17g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: rhubarb banana bread, banana rhubarb loaf, moist banana bread, rhubarb quick bread, homemade banana bread, spring baking recipe
