Rhubarb Banana Bread
This moist and crunchy Banana Rhubarb Bread recipe is dotted with almonds and chocolate chips. Serve at breakfast with coffee or tea.
Servings: 12
Calories: 450kcal
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
Calories: 450kcal | Carbohydrates: 60.3g | Protein: 5.7g | Fat: 22.3g | Saturated Fat: 12.7g | Cholesterol: 77mg | Sodium: 32mg | Potassium: 417mg | Fiber: 3.1g | Sugar: 40.2g | Calcium: 106mg | Iron: 2mg
