a loaf of rhubarb banana bread cooling on a wire rack

Rhubarb bread

rhubarb banana bread

By:

WordofMany

Published:

01 Jun 2025
a loaf of rhubarb banana bread cooling on a wire rack
This Rhubarb Banana Bread is a delightful twist on the classic banana bread, incorporating the tangy-sweet flavor of rhubarb. It's moist, flavorful, and perfect for breakfast, brunch, or a sweet treat any time of day. Think of it as sunshine in a slice, especially on those gloomy days when you need a little pick-me-up. I remember the first time I tried rhubarb; I was hesitant, but the flavor totally won me over. Now, I look for any excuse to bake with it!
slices of rhubarb banana bread stacked on a plate
What sets this bread apart is the beautiful balance between the sweetness of ripe bananas and the tartness of rhubarb. The combination creates a complex flavor profile that's both comforting and exciting. Plus, it’s a fantastic way to use up those slightly overripe bananas sitting on your counter. You know, the ones that are just begging to be transformed into something amazing. Don't throw them away – bake this bread!
close-up shot of the crumb of rhubarb banana bread

Required Equipments

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Loaf Pan
  • Whisk
  • Spatula
  • Parchment Paper

Rhubarb Banana Bread: Frequently Asked Questions

Rhubarb Banana Bread

Moist and flavorful Rhubarb Banana Bread combines the sweetness of ripe bananas with the tangy-sweet taste of rhubarb for a delightful twist on a classic. Perfect for breakfast, brunch, or a sweet treat, this bread is easy to make and sure to impress.

⏳ Yield & Time

Yield: 1 loaf servings

Preparation Time: 15 minutes

Cook Time: 65 minutes

Total Time:

🍽 Ingredients

📖 Instructions

  1. Get Started: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper, leaving an overhang for easy removal. Trust me, this makes life so much easier later! I once forgot and had to wrestle the bread out – not a pretty sight.
  2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Make sure everything is evenly distributed; nobody wants a bite of pure baking soda!
  3. Cream Wet Ingredients: In a separate bowl, cream together the softened butter and sugar until light and fluffy. I'm talking about a texture that resembles whipped clouds, not gritty sadness.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Don't overmix; just combine until everything is homogenous. I like to crack the eggs into a separate bowl first, just in case I get a rogue shell.
  5. Mash Bananas and Chop Rhubarb: In another bowl, mash the ripe bananas until smooth. Stir in the diced rhubarb. The bananas should be really ripe – almost too ripe to eat on their own. Those are the best ones for baking!
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be gentle; overmixing leads to tough bread. We're aiming for tender, not tire-like.
  7. Fold in Rhubarb-Banana Mixture: Gently fold in the rhubarb-banana mixture until evenly distributed. The batter will be thick and slightly lumpy – that's perfectly fine.
  8. Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly. If you're feeling fancy, sprinkle some turbinado sugar on top for a sparkly crust.
  9. Bake: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, tent it loosely with aluminum foil.
  10. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Resist the urge to slice into it while it's still warm – it's worth the wait, promise!
  11. Slice and Serve: Once cooled, slice and serve. This bread is delicious on its own, but it's even better with a smear of butter or a dollop of Greek yogurt. Enjoy!

📝 Notes

  • For a more intense rhubarb flavor, roast the rhubarb with a little sugar before adding it to the batter.
  • Add 1/2 cup of chopped walnuts or pecans for extra crunch.
  • Sprinkle turbinado sugar on top before baking for a sparkly crust.

🍎 Nutrition

Calories: 250 kcal

Protein: 4g

Fat: 10g

Carbohydrates: 35g

Fiber: 2g

Calcium: 50mg

Baking is therapy. It's a way to connect with simple pleasures and create something beautiful and delicious to share with others.

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