Tender Rhubarb and Banana Bread
Enjoy this moist, sweet, slightly tart rhubarb and banana bread this season; you’ll love it! This simple recipe is quick, versatile, and always delicious.
Servings: 14 slices
Calories: 172kcal
Equipment
- Electric mixer or stand mixer
- Loaf pan 9 inches/ 22 cm (measured at the bottom)
Ingredients
- 1 slightly heaped cup rhubarb chopped, 5.5 oz/150 g, Note 2
- 2 tablespoons all-purpose flour
- 3 bananas over-ripe, Note 3
- ½ cup unsalted butter soft, 110 g, Note 4
- ½ cup brown sugar or white, 120 g
- 2 eggs large
- 1 tablespoon lemon juice
- 1 ½ cups whole-wheat flour 6 oz/ 175 g, Note 5
- 1 teaspoon baking soda
- 1 pinch of salt
- icing sugar for dusting the bread
Instructions
- Preheat the oven to 360°F/ 180°C. Butter and flour the tin and shake it over the sink to remove the excess flour.
- Chop the rhubarb and toss it with 2 tablespoons of all-purpose flour.1 slightly heaped cup rhubarb/ 150 g + 2 tablespoons all-purpose flour
- Bananas: Peel and mash them with a fork.3 bananas
- Wet ingredients: Cream the sugar and the soft butter in a large bowl. Add eggs and lemon juice and mix well. Stir in the mashed bananas.½ cup unsalted butter / 110 g + ½ cup brown sugar / 120 g + 2 eggs + 1 tablespoon lemon juice
- Dry ingredients: In another bowl, mix whole wheat flour, baking soda, and a pinch of salt. Fold them into the butter mixture. Fold in the rhubarb pieces. Transfer the batter to the prepared tin.1 ½ cups whole-wheat flour / 175 g + 1 teaspoon baking soda + 1 pinch of salt
- Bake the banana rhubarb bread for 50 minutes or until a toothpick inserted into the middle comes out clean. Let it cool for about 20 minutes in the tin, then transfer it to a wire rack to cool completely. Dust with icing sugar just before serving.icing sugar
Notes
- Measurements: I recommend using a digital kitchen scale (the Amazon affiliate link opens in a new tab). I measured everything using cups, too, but still, I think using a scale guarantees the best results.
- Rhubarb: I had 2 medium-sized stalks of rhubarb.
- Bananas: Unpeeled weight – about 10 ½ oz/300 g
- Butter: I prefer to use unsalted butter in baking; if you use salted butter, leave out the salt in the recipe.
- Flour: You can make the bread with all-purpose flour, too.
Nutrition
Serving: 1slice | Calories: 172kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 120mg | Potassium: 192mg | Fiber: 2g | Sugar: 11g | Vitamin A: 268IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg