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Rhubarb Banana Bread

Rhubarb banana bread with a tender, moist crumb and pink rhubarb pieces throughout. This quick bread bakes up golden at 350°F, then cools for clean slices and easy butter-melting texture.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 30 minutes
Total Time 1 hour 45 minutes
Servings: 1 loaf (12 slices)
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
Wet ingredients
  • 2 eggs
  • 0.5 cup vegetable oil
  • 1 cup mashed ripe bananas About 2 bananas, mashed.
  • 1 tsp vanilla extract
Fruit
  • 1.5 cup fresh rhubarb, finely diced

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Preheat and prep the pan
  1. Preheat oven to 350°F, then grease a 9x5-inch loaf pan.
  2. Set up your workspace so the loaf pan is ready to fill right after mixing.
Mix dry ingredients
  1. Whisk together all-purpose flour, sugar, baking soda, salt, and cinnamon until evenly combined, with no visible streaks.
Mix wet ingredients
  1. In a separate bowl, beat eggs, vegetable oil, mashed ripe bananas, and vanilla extract until combined and smooth.
Combine batter
  1. Pour wet ingredients into dry ingredients and stir until just mixed, leaving a thick batter with a few small lumps.
  2. Fold in finely diced fresh rhubarb gently so pink pieces are distributed through the batter.
Bake
  1. Pour batter into the prepared loaf pan and bake for 55-60 minutes at 350°F, until a toothpick comes out clean.
Cool and slice
  1. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely, about 30 minutes total cooling.
  2. Slice once fully cool for a tender crumb with rhubarb pieces visible throughout.

Notes

Pro tip: stir the batter just until the flour disappears—overmixing toughens quick breads. Store the loaf wrapped at room temperature for up to 2 days or refrigerate up to 5 days. Freezing: yes, wrap tightly and freeze up to 2 months. Dietary swap: for a lighter version, replace half the vegetable oil with unsweetened applesauce (texture may be slightly softer).