Banana Rhubarb Bread is the perfect sweet treat to bake during the Spring when the tart, bright red stalks are in season.
This mouth-watering quick bread recipe has a crunchy exterior and moist interior, dotted with slivered almonds, chocolate chips and chunks of rhubarb.
Serve a slice for breakfast with a cup of coffee or tea, or as a dessert slathered with ricotta or mascarpone.
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How To Make Banana Rhubarb Bread
My family is obsessed with banana and rhubarb. We use both ingredients frequently when baking at our cottage.
We’ve made endless banana muffin recipes and grow rhubarb in our backyard, which pops up in family-favourite recipes for a variety of cakes, bars, pies, cocktails, pancakes and pickles.
This Rhubarb Banana Bread is a scene-stealer when company is coming for a weekend getaway. It’s the perfect loaf to bake in the morning for breakfast, and leftovers make for a delicious afternoon snack or simple dessert when slices are slathered with mascarpone or ricotta.
Rhubarb’s tart brightness balances the sweet softness of banana, creating a layered flavour profile. Our recipe includes the addition of slivered almonds and chocolate chips, offering an additional addictive crunch.
Rhubarb Banana Bread
Equipment
- measuring cups
- measuring spoons
- Loaf Pan
- mixing bowl
- Masher
- Wooden spoon
- French knife
Ingredients
- 1 cup Unsalted Butter
- 1/2 cup White Sugar
- 1 cup Brown Sugar
- 2 Eggs
- 5 Ripe Bananas
- 1/3 cup Milk
- 1 tsp Vanilla Extract
- 1.5 cups All Purpose Flour
- 1 tsp Baking Powder
- 1 cup Chocolate Chips
- 1/2 cup Chopped Almonds
- 200 g Rhubarb sliced
Instructions
- Preheat oven to 350 F.
- Melt the butter and mix it with the sugars in a mixing bowl. Add the eggs. Mash the bananas and mix them with the milk and vanilla, before adding to the other bowl.
- Combine the flour and baking powder. Fold this into the wet mixture and combine thoroughly.
- Cut the rhubarb stalks into 1/4 inch slices.
- Fold in the chopped almonds, chocolate chips and half the rhubarb. Scrape batter into a greased loaf tin.
- Scatter the remaining rhubarb over the top.
- Bake for 50 minutes. Let cool on a rack for an hour before slicing and serving.
Nutrition
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