My Rhubarb Banana Bread is moist and delicious. Baked with ripe bananas and fresh seasonal rhubarb.
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.
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.
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 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 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.
Looking For More Quick Bread Recipes?
Coconut Pineapple Bread from Family Around The Table
Apple Squash Quick Bread from Hezzi-D's Books and Cooks
If you’ve tried my Rhubarb Banana Bread or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Rhubarb Banana Bread
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.
Dawn
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.
Ashley Lecker
You are right! I adjusted it and it is added with the dry ingredients. Enjoy!