Looking for a delightful twist on a classic favorite? This Rhubarb Banana Bread is the perfect blend of sweet and tart, making it an irresistible treat for any time of day! With just a handful of simple ingredients, you can whip up a moist, flavorful loaf that will have your friends and family begging for seconds. Whether you're enjoying it for breakfast, a snack, or dessert, this recipe is sure to become a staple in your kitchen. Ready to discover how to create this mouthwatering masterpiece? Let’s dive into the delicious details!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- 1 cup rhubarb, chopped
- 1/3 cup melted butter
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly using a fork until they reach a smooth, creamy consistency with minimal lumps.
- Add the melted butter to the mashed bananas and mix well, creating a smooth, integrated mixture.
- Stir in the beaten egg and vanilla extract, mixing until the ingredients are completely combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and sugar until well blended.
- Gently fold the dry ingredients into the banana mixture, stirring just until combined. Be careful not to overmix, as this can result in a tough bread.
- Carefully fold in the chopped rhubarb, distributing it evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature, wrapped in plastic wrap or in an airtight container, for up to 3 days.
Tips
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots for the best results.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to dense, tough bread.
- Chop Rhubarb Finely: Ensure your rhubarb is chopped into small pieces to distribute its tart flavor evenly throughout the bread.
- Check for Doneness: Ovens can vary, so start checking your bread at the 55-minute mark. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool Properly: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent it from becoming soggy.
- Storage: Keep your banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 38g
Protein: 3g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
