Rhubarb Banana Bread
This irresistible Rhubarb Banana Bread combines the sweetness of ripe bananas with rhubarb's tartness, creating a harmonious balance of flavors.
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!
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Notes
Frozen bananas: If all you have is frozen bananas on hand, don’t worry – they work great in this recipe! Simply thaw the bananas, drain off any excess liquid, mash them, and then use them as instructed. Be careful not to mash them too much, as you don’t want to end up with a watery mess. A few chunks of banana are perfect for adding some texture to the bread.
Storage Tips
- 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.
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