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A freshly baked loaf of golden-brown rhubarb banana bread, partially sliced, resting on a rustic wooden board.
Daniel

Tangy Rhubarb Banana Bread

This moist and flavorful quick bread combines the classic sweetness of ripe bananas with the vibrant, tangy bite of fresh rhubarb. It's an irresistible treat perfect for breakfast, brunch, or a satisfying snack.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon (optional)
Wet Ingredients
  • 1/2 cup unsalted butter melted and cooled slightly
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups mashed ripe bananas about 3-4 large bananas
Add-ins
  • 1 1/4 cups fresh rhubarb small diced (about 1/2-inch pieces)

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the sides for easy removal.
Combine Dry Ingredients
  1. In a large bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). Set aside.
Combine Wet Ingredients
  1. In a separate medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas until just combined.
Mix and Add Rhubarb
  1. Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined. Do not overmix; a few streaks of flour are fine.
  2. Gently fold in the diced fresh rhubarb until evenly distributed throughout the batter.
Bake
  1. Pour the batter into the prepared loaf pan and spread evenly.
  2. Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top is browning too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
Cool
  1. Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Slicing too early can cause the bread to crumble.

Notes

For an extra pop of flavor and texture, consider adding 1/2 cup of chopped walnuts or pecans to the batter along with the rhubarb. This bread stores well at room temperature, tightly wrapped, for up to 3 days, or in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months; wrap individual slices or the whole loaf in plastic wrap and then foil.