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Rhubarb Banana Bread

Rhubarb banana bread with moist quick-bread texture and a tender crumb studded with pink rhubarb pieces. Baked until the toothpick tests clean, then cooled so the loaf slices cleanly.
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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
  • 1 tsp vanilla extract
Fruit
  • 1.5 cup fresh rhubarb

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep pan
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan, keeping the pan ready for batter.
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-looking.
Combine batter and add rhubarb
  1. Pour the wet ingredients into the dry ingredients and stir until just mixed, with a few small flour patches okay.
  2. Fold in the finely diced fresh rhubarb so pink pieces are distributed throughout 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
  1. Cool the loaf in the pan for 10 minutes until it firms up slightly.
  2. Turn the loaf out onto a wire rack to cool completely for the remaining time so it slices cleanly.

Notes

For the best texture, dice the rhubarb finely so pink pieces stay tender and don’t sink; also stir the batter just until combined to keep the crumb moist. Store covered at room temperature for 2 days or refrigerate up to 5 days; freeze sliced for up to 2 months. If you want a lower-sugar option, reduce sugar to 3/4 cup and add 1-2 extra tablespoons of mashed banana to maintain moisture.