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!