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Home » Bakery » Rhubarb Banana Bread

Rhubarb Banana Bread

Published: Jun 18, 2022 · Modified: Mar 4, 2023 by Ashley Lecker · This post may contain affiliate links · 4 Comments

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My Rhubarb Banana Bread is moist and delicious. Baked with ripe bananas and fresh seasonal rhubarb.

Sliced Rhubarb Banana bread on a wooden cutting board.

Banana bread is a household favorite. I have all sorts of yummy variations I have shared over the years, but my stand-by base for all my banana bread is my One-Bowl Sour Cream Banana Bread.

My Rhubarb Banana Bread is built from this recipe and is a delicious variation. I love the combination of the sweet ripe bananas and tangy rhubarb- it might be my favorite!

One of the best things about quick breads is when they get the yummy soft slightly sticky top. I have a trick that I use that will get that yummy soft top every time. When the bread is removed from the pan, and still a bit warm, I lightly wrap the bread in parchment, leaving the top exposed, and keep it in a gallon sealable bag. Until the bread cools I keep the bag open, but the moisture helps give the bread a soft yummy top.

Sliced Rhubarb Banana bread on a wooden cutting board.

Ingredients

  • vegetable oil
  • sugar
  • large eggs
  • vanilla extract
  • medium ripe bananas
  • rhubarb
  • sour cream
  • flour
  • baking soda
  • cinnamon
  • salt

Ingredient Questions and Substitutions

What is a good substitute for vegetable oil?

I would use ¼ cup apple sauce and ¼ cup melted butter

I only have 1 banana, can I still make this bread?

Yes, the banana flavor will not be as strong, and I suggest adding ¼ cup applesauce to the batter. The loaf may be smaller and I recommend checking the rhubarb banana bread at 45 minutes versus 60 minutes.

Sliced Rhubarb Banana bread on a white plate with butter.

Instructions

  1. Preheat oven to 350°F. Line a 9x5 loaf pan with parchment paper and set aside. If you are not using parchment paper grease the loaf pan with butter.
  2. In a large bowl, whisk together oil and sugar. Next, add the eggs, the vanilla, and the sour cream and whisk. Finally the mashed bananas and chopped rhubarb. Whisk to evenly mixed.
  3. Add the flour, baking soda and salt. Whisk till the four is evenly mixed into the batter.
  4. Add the batter to the loaf pan and bake for 60 minutes. Test the center with a toothpick and it should only have a few crumbs once removed.
  5. Remove from the oven and cool for a few minutes before removing it from the loaf pan. If you are not using parchment paper you will want to wait till the rhubarb banana bread is cool enough to handle before removing.

Recipe Questions and Variations

Can this bread be made into muffins?

Sure! This recipe makes about a dozen muffins. The size of the bananas used can impact the number of muffins it produces. Use liners or grease the muffins tin is making Rhubarb Banana Muffins. Reduce baking time to 20 minutes.

How should I store Rhubarb Banana Bread?

I typically wrap it in plastic wrap or parchment and store it in a sealable bag. You can also wrap is with plastic wrap, place it in a sealable bag, and store it in the freezer.

Can I freeze Rhubarb Banana Bread or Rhubarb Banana Muffins?

Yes. For bread, wrap it in plastic wrap and store in a freezer sealable bag. For muffins, place the on a baking sheet in the freezer. Once frozen, place them in a sealable freezer bag. Using this method will prevent them from sticking together and taking them out of the bag individually.

Sliced Rhubarb Banana bread on a wooden cutting board.

Looking For More Quick Bread Recipes?

Banana Toffee Bread

Chai Spiced Banana Bread

Banana Zucchini Crumble Bread

Strawberry Rhubarb Bread

The Best Pumpkin Bread

Spiced Coffee Toffee Bread

Coconut Pineapple Bread from Family Around The Table

Apple Squash Quick Bread from Hezzi-D's Books and Cooks

Sliced Rhubarb Banana bread on a white plate with butter.

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Sliced Rhubarb Banana bread on a white plate with butter.
Sliced Rhubarb Banana bread on a wooden cutting board.

Rhubarb Banana Bread

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
Course Bakery
Cuisine American
Servings 1 9 x 5 Loaf

Ingredients
 
 

  • ½ cup vegetable oil
  • ¾ cup sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 2 medium ripe bananas
  • ¾ cup chopped rhubarb
  • ½ cup sour cream
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt

Instructions
 

  • Preheat oven to 350°F. Line a 9x5 loaf pan with parchment paper and set aside. If you are not using parchment paper grease the loaf pan with butter.
  • In a large bowl, whisk together oil and sugar. Next, add the eggs, the vanilla, and the sour cream and whisk. Finally the mashed bananas and chopped rhubarb. Whisk to evenly mixed.
  • Add the flour, baking soda, cinnamon, and salt. Whisk till the four is evenly mixed into the batter.
  • Add the batter to the loaf pan and bake for 60 minutes. Test the center with a toothpick and it should only have a few crumbs once removed.
  • Remove from the oven and cool for a few minutes before removing it from the loaf pan. If you are not using parchment paper you will want to wait till the bread is cool enough to handle before removing.
Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!
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Reader Interactions

Comments

  1. Dawn

    March 04, 2023 at 1:57 pm

    I'm putting this together now and I noticed the cinnamon is listed in the ingredient section but not in the combining section. Unless I skimmed over to quickly!! I had both rhubarb AND bananas in the freezer so ---perfect timing! I'm using aqua faba in place of the eggs. Maybe a dash of cardamom along with the cinnamon? Fingers crossed here! Thanks for posting. Glad I came across.

    Reply
    • Ashley Lecker

      March 04, 2023 at 4:13 pm

      You are right! I adjusted it and it is added with the dry ingredients. Enjoy!

      Reply
  2. Ginger

    May 29, 2023 at 12:10 pm

    05/28/23 I had some ripe bananas and some rhubarb, both of which needed to be cooked. I googled banana/rhubarb bread recipes and this one came up. It called for sour cream of which I had just enough of as well. It calls for 2 medium ripe bananas and 3/4 cup of chopped rhubarb. I googled "how many cups does two ripe bananas equal" and it comes up as one cup. I measured my mashed bananas and it was less than a cup. I went ahead and mashed up another 1 1/2 bananas for a total of 1 1/2 cups. I always like to increase my bananas as I believe it comes out more moist. It called for 3/4 cup chopped rhubarb but I had 1 1/4 cups already chopped so I went ahead and added all of it as well. The baking time is for 60 minutes. I baked mine for 55 minutes and added a piece of foil over the top the last 5 minutes to keep it from over browning. It tested done with a toothpick at the end of 55 minutes. I let the loaf cool for several hours then wrapped it in Saran Wrap overnight. I think it always tastes better after sitting a day (with the exception of eating it while it’s still warm from the oven!). All in all, it turned out awesome! We absolutely loved it! It will be my go to recipe from now on. Who would have thought bananas and rhubarb would go together, let alone so amazingly well.

    Reply
  3. Norman Floerke

    May 26, 2024 at 3:25 pm

    I made this recipe and it is terrific. Í doubled the recipe to make two loaves. I added 1 teaspoon of nutmeg with the cinnamon. Will make this again.

    Reply

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Hi, I am Ashley. I am a busy mom and wife working to make family, food, and life an adventure!

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