Tender Rhubarb and Banana Bread
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Tender Rhubarb and Banana Bread
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Enjoy this moist, sweet, slightly tart rhubarb and banana bread this season; you’ll love it! This simple recipe is quick, versatile, and always delicious.
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Ingredients
- 1 slightly heaped cup rhubarb chopped, 5.5 oz/150 g, Note 2
- 2 tablespoons all-purpose flour
- 3 bananas over-ripe, Note 3
- ½ cup unsalted butter soft, 110 g, Note 4
- ½ cup brown sugar or white, 120 g
- 2 eggs large
- 1 tablespoon lemon juice
- 1 ½ cups whole-wheat flour 6 oz/ 175 g, Note 5
- 1 teaspoon baking soda
- 1 pinch of salt
- icing sugar for dusting the bread
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Instructions
- Preheat the oven to 360°F/ 180°C. Butter and flour the tin and shake it over the sink to remove the excess flour.
- Chop the rhubarb and toss it with 2 tablespoons of all-purpose flour.1 slightly heaped cup rhubarb/ 150 g + 2 tablespoons all-purpose flour
- Bananas: Peel and mash them with a fork.3 bananas
- Wet ingredients: Cream the sugar and the soft butter in a large bowl. Add eggs and lemon juice and mix well. Stir in the mashed bananas.½ cup unsalted butter / 110 g + ½ cup brown sugar / 120 g + 2 eggs + 1 tablespoon lemon juice
- Dry ingredients: In another bowl, mix whole wheat flour, baking soda, and a pinch of salt. Fold them into the butter mixture. Fold in the rhubarb pieces. Transfer the batter to the prepared tin.1 ½ cups whole-wheat flour / 175 g + 1 teaspoon baking soda + 1 pinch of salt
- Bake the banana rhubarb bread for 50 minutes or until a toothpick inserted into the middle comes out clean. Let it cool for about 20 minutes in the tin, then transfer it to a wire rack to cool completely. Dust with icing sugar just before serving.icing sugar
Equipments used:
Notes
- Measurements: I recommend using a digital kitchen scale (the Amazon affiliate link opens in a new tab). I measured everything using cups, too, but still, I think using a scale guarantees the best results.
- Rhubarb: I had 2 medium-sized stalks of rhubarb.
- Bananas: Unpeeled weight – about 10 ½ oz/300 g
- Butter: I prefer to use unsalted butter in baking; if you use salted butter, leave out the salt in the recipe.
- Flour: You can make the bread with all-purpose flour, too.
Nutrition Information
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Serving
1slice
Calories
172kcal
(9%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
41mg
(14%)
Sodium
120mg
(5%)
Potassium
192mg
(5%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
268IU
(5%)
Vitamin C
3mg
(3%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14slices
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 172kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 120mg | 5% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 268IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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