Rhubarb Banana Bread: Scrumptious Twist on a Classic
When it comes to baking with bananas, the possibilities are endless. From the classic and comforting cinnamon crunch banana bread to the delightful crunch of banana bread with pecans, and the wholesome goodness of banana carrot muffins, there’s no shortage of delicious creations. This Banana Rhubarb Bread combines the lusciousness of ripe bananas with the tangy allure of rhubarb, creating a harmonious balance of flavors.
Rhubarb has always piqued my curiosity as one of those fascinating ingredients. I remember eating a rhubarb pie as a kid and it being horrible. So, I steered clear of it for many years. I sought it out this year so I could create some recipes to test my kid theory. Obviously, my kid theory was incorrect and rhubarb is delicious and is perfect in this bread! Ripe bananas provide a natural sweetness, meanwhile, the vibrant and tart rhubarb imparts a tangy zing, balancing out the overall sweetness.
Why You’ll Love This Recipe
- Perfect Combination of Sweet and Tart: The pairing of ripe bananas and tangy rhubarb creates a delightful contrast of flavors that will tantalize your taste buds.
- Moist and Tender Texture: This bread is incredibly moist and tender, thanks to the addition of mashed bananas and the natural moisture of rhubarb.
- Simple and Accessible Ingredients: You can easily find the ingredients for this recipe in your pantry or local grocery store, making it a convenient option for spontaneous baking sessions.
- Versatile: Enjoy a slice of this bread for breakfast, pack it as a snack, or indulge in it as a satisfying dessert. It’s a versatile treat that suits any occasion.
- Perfect for Seasonal Baking: Rhubarb is often available during the spring season, and incorporating it into banana bread is a fantastic way to embrace seasonal produce and add a unique twist to a classic recipe.
- Freezes well, so make ahead and stock your freezer! I do this often and it works out great for quick family breakfast or snack.
INGREDIENTS NEEDED
This rhubarb banana bread is made with simple baking ingredients to give it the perfect soft, tender crumb. Here are all of the ingredients you’ll need:
- Ripe Bananas: You need about 2 medium-sized bananas, ripe with spots. When it comes to baking, you want bananas covered all over in brown spots that smell fragrant. These are signs that the banana is fully ripe, just like I recommend for banana Nutella muffins. You can use thawed frozen bananas, too. Just thaw and drain off the juices from the bananas.
- Rhubarb: Fresh rhubarb adds a tart and slightly sour flavor that complements the sweetness of bananas. I like cooking down the rhubarb instead of adding chunks. Cooking rhubarb helps soften the texture, making them more palatable and easier to incorporate into other ingredients.
- All-Purpose Flour: This flour serves as the base for the bread, providing structure and a tender crumb texture. The protein in all-purpose flour provides structure and strength to the bread, while the moderate gluten development ensures a moist texture.
- Granulated Sugar: Sweetens the bread, adds moisture, and enhances the natural flavors of the bananas and rhubarb.
- Eggs: Eggs provide structure, moisture, and richness to the bread.
- Milk: Adds moisture and helps bind the ingredients together.
- Unsalted butter: Using unsalted butter allows us to have complete control over the amount of salt in the recipe. Different brands of salted butter can vary in salt content, and using unsalted butter ensures consistency in flavor.
- Sour Cream: Sour cream contains a higher fat content compared to milk or yogurt, which can contribute to a richer and more indulgent flavor in the bread. The fat in sour cream adds moisture and leads to tender, moist bread. This powerhouse ingredient plays the same important role in peach cobbler pound cake too (which you’ll love just as much as this bread).
- Baking Powder and baking soda: These leavening agents help the bread rise and create a light and fluffy texture.
- Diamond Crystal Kosher Salt: Salt balances the flavors and enhances the overall taste of the bread. The Diamond Crystal kosher dissolves quicker and is less salty than Morton. If you only have table salt or Morton’s Kosher salt then use 1/2 the amount.
- Vanilla Extract: Adds a touch of warmth and sweetness, enhancing the flavors of the bananas and rhubarb.
- Spices: Cinnamon and Chinese five-spice powder adds a flavor that complements the rhubarb and bananas. Chinese five spice is a blend of aromatic spices, typically including star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. This unique combination offers a complex and balanced flavor profile that complements the tartness of rhubarb. Here is an article on how to make your own Chinese five-spice powder. If you don’t have this spice, leave it out or add 1/4 teaspoon cloves plus 1/4 teaspoon ground nutmeg.
- Turbinado Sugar: Turbinado sugar has larger crystals compared to granulated sugar, which adds a pleasant crunch to the top of the banana bread. It creates a contrasting texture to the soft and moist interior.
Sarah’s Did You Know?
Did you know that rhubarb is actually a vegetable, not a fruit? Despite its common use in sweet desserts, rhubarb belongs to the vegetable family and is known for its tart flavor and vibrant red or green stalks.
HOW TO MAKE THIS RECIPE
STEP 1: Cook the rhubarb. Put the rhubarb into a 2-quart saucepan and cook over low to medium heat stirring occasionally until it collapses and cooks down. This will take about 9 minutes. Remove from the heat and cool; you should have about 3/4 cup. Set aside.
STEP 2: Whisk dry ingredients. Whisk together all-purpose flour, sugar, baking soda, kosher salt, Chinese five spice, and cinnamon in a large bowl. Set aside.
STEP 3: Wet ingredients. Whisk together eggs, butter, sour cream, vanilla extract, bananas and rhubarb in a medium-sized bowl.
STEP 4: Mix. Pour the wet ingredients into the dry ingredients. Whisk gently until combined and all the flour is moistened. Do not overmix, as it may result in dense bread. The batter will be rather thick.
STEP 5: Bake. Pour the batter into a loaf pan that has been prepared with parchment paper. Sprinkle the Turbinado sugar over the top of the batter. It add the best crunch! Bake at 350ºF for about 55-60 minutes or until a cake tester comes out clean.
Cool. Once the bread comes out of the oven, allow it to cool in the loaf pan for about 10 minutes on a wire rack. Cool completely on a cooling rack before slicing. Enjoy!
BAKER’S TIPS
This rhubarb bread recipe is super easy to make, and I’ve got some tips to ensure it turns out amazing every time!
- Ripe Bananas. make sure to use extra ripe bananas for the perfect sweetness in your banana bread. Bananas with plentiful brown spots are perfect, as they offer the perfect level of ripeness and flavor. If you find yourself with bananas nearing expiration but lacking the time to bake, peel and freeze them for future baking. On the other hand, if your bananas haven’t quite ripened to your desired level, a simple trick involves wrapping them in foil and placing them in a preheated 350°F oven for 10-15 minutes to expedite the ripening process.
- Properly measure ingredients. When measuring flour, it’s important to get the right amount. Begin by whisking the flour to eliminate any lumps and ensure proper distribution. Next, spoon the flour into a dry measuring cup, gently leveling off the top without shaking the cup to maintain consistency. Use dry measuring cups for ingredients like flour and sugar, leveling them off with a straight edge. Use liquid measuring cups for liquids, filling them to the appropriate line. However, I highly recommend purchasing a food scale. I will continue to remind you of this in all of my posts as it is the way to get your baking right the first time! Baking is a science that needs precise measurements.
- Room temperature ingredients: Ensure that your eggs, and sour cream are at room temperature before mixing them into the batter. This helps create a smoother texture and better incorporation of ingredients.
- Use parchment paper. Line your loaf pan with parchment paper or grease it with butter or cooking spray to prevent the bread from sticking. This makes it easier to remove the bread from the pan once it’s baked and prevents the sugar from falling off the top.
- Test for doneness: To check if the bread is fully baked, insert a skewer into the center. If it comes out clean or with a few moist crumbs, the bread is ready. If there is wet batter on the toothpick, continue baking for a few more minutes and retest. I also use an instant-read thermometer Sure, the internal temperature that produces the texture you like best may not be the same as mine (I’m fond of how banana bread turns out at 204°F/97°C), but at least you’ll never be stuck wondering if your loaf is done or not.
By following these baker’s tips, you can ensure a successful and delicious rhubarb banana bread every time you bake it. Enjoy!
VARIATIONS
While this rhubarb banana bread is delicious as-is, you can add other ingredients to switch up the flavor profile. Here’s some options:
- Strawberry banana bread. Don’t have rhubarb? Use chopped strawberries instead! Use 1 cup of chopped fresh strawberries, and fold them into the wet mixture at the end.
- Chocolate. Stir a handful of chocolate chips into the batter for a super indulgent treat.
- Nuts. Try adding 1 cup of toasted chopped nuts of your choice. Pecans, almonds, or walnuts would all be tasty additions.
- Muffins. Turn this quick bread recipe into a muffin recipe. This will most likely make 12 muffins. Shorten the cook time down to 20-25 minutes.
THE BEST RHUBARB BANANA BREAD PAN
- The pan I recommend using is a METAL 9 by 5-inch loaf pan. Metal pans are excellent conductors of heat. They distribute heat evenly throughout the pan, allowing the bread to bake uniformly. This ensures that your bread cooks thoroughly and avoids any undercooked or overcooked areas.
- Glass pans are not as efficient a conductor of heat as metal. It takes longer for the glass to heat up and distribute heat evenly throughout the pan. As a result, the bread may take slightly longer to bake, and the heat may not be evenly distributed, leading to potential uneven baking and a less consistent texture.
- In case you have only a glass or ceramic pan, you may need to adjust the baking time and temperature. Start by reducing the oven temperature by about 25 degrees Fahrenheit (or 15 degrees Celsius) and closely monitor the bread during baking. You may also need to extend the baking time slightly to ensure the bread is thoroughly cooked. It’s important to rely on visual cues and use a toothpick, cake tester or instant read thermometer to check for doneness rather than solely relying on the recommended baking time in the recipe.
- For optimal results, it is important to use the correct size loaf pan: 9×5-inch loaf pan. Although an 8 1/2 by 4 1/2-inch loaf pan may appear very similar, the variation in volume capacity amounts to 15%, which surprisingly affects the final outcome of the loaf significantly. Using the smaller pan size could result in the loaf overflowing the edges and sinking into an underbaked depression at the center.
- If the smaller pan is all you have, it is recommended to remove approximately 15% of the banana bread batter from the bowl before pouring it into the pan. You can then bake the excess batter in a muffin tin. Bake at 400°F for 18-22 minutes.
HOW LONG TO BAKE RHUBARB BANANA BREAD
The secret to perfectly cooked bread lies in reaching an internal temperature of 204°F to 206°F. How do you know when you’ve hit that sweet spot? Grab yourself an instant-read thermometer and gently stick it right into the center of the bread. Once it hits that magical temperature range, you’re good to go! This foolproof method ensures your bread is cooked through just right without going overboard.
Now, if you don’t have an instant-read thermometer on hand, no worries! There’s another handy trick you can use. Grab a trusty toothpick or skewer (preferred) and insert it into the bread. When you pull it out, take a look. If you spot a few moist crumbs clinging to the toothpick, that’s a sign that your loaf is done baking.
STORAGE TIPS
- Cool completely: Allow the bread to cool completely on a wire rack before storing to prevent excess moisture buildup.
- Wrap tightly: Wrap the bread tightly in plastic wrap or aluminum foil to protect it from air exposure and maintain freshness.
- Store at room temperature: Keep the wrapped bread at room temperature for up to 2 days for optimal freshness and flavor.
- Refrigerate for longer storage: If you need to store the bread for more than 2 days, transfer it to an airtight container or wrap it in additional layers of plastic wrap and place it in the refrigerator. It should stay fresh for up to 5 days.
- Freeze for extended storage: To store the bread for an extended period, wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. Label it with the date and store it in the freezer for up to 3 months.
- Thawing: When ready to enjoy the frozen bread, thaw it in the refrigerator overnight or at room temperature for a few hours until it’s fully defrosted.
FREQUENTLY ASKED QUESTIONS
Rhubarb is generally not consumed raw due to its intense tartness and fibrous texture. Cooking rhubarb helps to soften it, reduce its tartness, and enhance its flavor. The most common cooking methods for rhubarb include baking, stewing, or simmering. These cooking techniques break down the fibers and allow the rhubarb to release its juices, resulting in a softer texture and a more balanced, slightly sweet-tart flavor.
However, if you enjoy the tartness and crunch of raw rhubarb, you can consume it in small amounts. Just be aware that the taste and texture may be quite different from cooked rhubarb. It’s important to note that only the stalks of rhubarb are edible, as the leaves contain toxic compounds and should never be eaten.
Honey: Honey is a natural sweetener that adds a unique flavor to rhubarb dishes. It contains antioxidants and has a lower glycemic index than sugar, meaning it causes a slower rise in blood sugar levels.
Maple syrup: Maple syrup is another natural sweetener that complements the tartness of rhubarb. It contains some minerals and antioxidants, but it’s important to choose 100% pure maple syrup without any added sugars or artificial ingredients.
Stevia: Stevia is a calorie-free sweetener derived from the stevia plant. It is much sweeter than sugar, so a small amount goes a long way. Stevia is a popular choice for those looking to reduce their calorie and sugar intake.
Coconut sugar: Coconut sugar is made from the sap of coconut palm trees. It has a lower glycemic index than regular sugar and contains some nutrients. It has a caramel-like flavor that can complement the rhubarb’s tartness.
When using these alternative sweeteners, keep in mind that they may have slightly different flavors and sweetness levels compared to sugar. Adjust the amount accordingly and taste as you go to achieve your desired level of sweetness.
No, it is not necessary to peel rhubarb before baking. The skin of rhubarb is edible and softens during the baking process. However, you may choose to remove any tough or fibrous outer skin, especially if the stalks are thick or mature. Simply trim off the ends and gently pull off any strings or fibrous strands that may be present. This step is more of a personal preference and depends on the specific recipe and your texture preference.
Rhubarb is typically in season during the spring months, from April to June, depending on the region. The exact timing may vary slightly depending on the climate and location. It is best to check with local farmers’ markets or grocery stores for the most accurate information on when rhubarb is available in your area.
If you try this delicious Rhubarb banana bread recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five-star ⭐️ rating! And, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Rhubarb Banana Bread
Ingredients
- 1 ¼ cup (200 grams) rhubarb, sliced into 1/4 inch slices
- 2 cup (250 grams) All-Purpose Flour
- 1 cup (200 grams) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon (4g) Diamond Crystal Kosher salt; for table salt, use about half as much by volume or the same weight
- 1 teaspoon cinnamon
- ½ teaspoon Chinese five spice
- 2 large eggs room temperature
- 1 stick (113 grams) unsalted butter melted
- ½ cup (123 grams) sour cream room temperature
- 1 tablespoon vanilla extract
- 1 cup ripe mashed ripe bananas about 2 medium bananas
Instructions
- Before baking the rhubarb banana bread, preheat your oven to 350°F (177°C). Spray a 9-by-5-inch loaf pan with cooking spray, then line it with parchment paper. Be sure to spray the parchment paper with cooking spray as well, and leave enough hanging over the sides to easily lift the cake out of the pan once it’s finished baking. This crucial step ensures that your banana bread doesn’t stick to the pan and prevents the topping from breaking when you remove it. Without a way to lift the bread out of the pan, the sugar topping will spill off the top of the bread.
- Put the rhubarb into a 2-quart saucepan and cook over low to medium heat stirring occasionally until it collapses and cooks down. This will take between 9-12 minutes. Remove from the heat and cool; you should have about 3/4 cup. Set aside.
- Whisk together all-purpose flour, sugar, baking soda, kosher salt, Chinese five spice, and cinnamon in a large bowl. Set aside.
- Whisk together eggs, butter, sour cream, vanilla extract, bananas, and rhubarb in a medium-sized bowl.
- Pour the wet ingredients into the dry ingredients. Whisk gently until combined and all the flour is moistened. Do not overmix, as it may result in dense bread. The batter will be rather thick.
- Pour the batter into a loaf pan that has been prepared with parchment paper, smooth out with a spatula if necessary.
- Sprinkle the Turbinado sugar over the top of the batter.
- Bake at 350ºF for about 55-60 minutes or until a cake tester comes out clean.
- Cool. Once the bread comes out of the oven, allow it to cool in the loaf pan for about 10 minutes on a wire rack.
- Carefully remove from the pan using the parchment paper overhang. Place on a cooling rack and cool completely before slicing.
- Remove parchment paper, slice and enjoy!
Notes
- Cool completely: Allow the bread to cool completely on a wire rack before storing it to prevent excess moisture buildup.
- Wrap tightly: Wrap the bread tightly in plastic wrap or aluminum foil to protect it from air exposure and maintain freshness.
- Store at room temperature: Keep the wrapped bread at room temperature for up to 2 days for optimal freshness and flavor.
- Refrigerate for longer storage: If you need to store the bread for more than 2 days, transfer it to an airtight container.
- Freeze for extended storage: To store the bread for an extended period, wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. Label it with the date and store it in the freezer for up to 3 months.
- Thawing: When ready to enjoy the frozen bread, thaw it in the refrigerator overnight or at room temperature for a few hours until it’s fully defrosted.
