Rhubarb Banana Bread
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Celebrate the taste of spring with this delightfully sweet rhubarb banana bread. It’s our go-to banana bread recipe dotted with chunks of tart rhubarb and drizzled with a simple vanilla glaze. It will fill your home with the most incredible aromas as it bakes, and it’s ready in just over an hour!
Banana bread is something I make year-round, and this rhubarb banana bread is my favorite way to welcome spring. The familiar sweetness of ripe bananas pairs beautifully with tart rhubarb, creating a loaf that’s balanced, cozy, and just a little seasonal. It’s moist and rich with a soft, slightly chewy crumb that makes it hard to stop at one slice.
I love how the rhubarb cuts through the sweetness, adding little pops of brightness throughout the loaf. A simple vanilla glaze on top is optional, but it does tip things more toward cake territory—in the best way. If I’m in the mood for something less sweet, I’ll leave it off and enjoy the bread as-is, warm from the oven or toasted the next day.
Like most quick breads, this one keeps things wonderfully simple. With pantry staples like flour, sugar, ripe bananas, eggs, sour cream, butter, and oil, it comes together quickly and easily. It’s the kind of homemade treat that feels special and seasonal, without requiring an afternoon in the kitchen.
Recipe FAQs
Can I use frozen rhubarb?
Yes! Frozen rhubarb works great in place of fresh. Make sure to thaw it before using it in the recipe.
How long does it last at room temperature?
Store this rhubarb banana bread in an airtight container at room temperature for 3-4 days.
Can I freeze it?
Absolutely! However, hold off on the glaze until you’re ready to serve it.
More tasty rhubarb dessert recipes
Rhubarb Banana Bread Recipe
Ingredients
- 1 cup chopped rhubarb (see notes)
- 2 cups all-purpose flour (+ a little for the rhubarb)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 ½ cups mashed ripe bananas
- 2 large eggs
- ¼ cup EACH: sour cream, melted butter, and cooking oil
- 1 tablespoon vanilla
Vanilla Glaze
- ⅓ cup powdered sugar
- 1 tablesoon vanilla
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9"x5" loaf pan. Put the rhubarb into a bowl and toss it with 1 tablespoon of flour.1 cup chopped rhubarb
- In a medium-sized bowl, whisk the flour, granulated sugar, brown sugar, baking soda, and salt.2 cups all-purpose flour, ½ cup granulated sugar, ½ cup brown sugar, 1 teaspoon baking soda, 1 teaspoon sea salt
- In a large bowl, whisk the mashed bananas, eggs, sour cream, melted butter, oil, and vanilla.1 ½ cups mashed ripe bananas, 2 large eggs, ¼ cup EACH: sour cream, melted butter, and cooking oil, 1 tablespoon vanilla
- Add the dry ingredients to the wet ingredients and mix just until they come together. DO NOT overmix the batter.
- Pour the batter into your loaf pan. If you'd like, you can top the banana bread with a few pieces of diced rhubarb.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread cool for 15 minutes in the pan and then remove it and let it cool completely on a wire rack.
- Once the banana bread is completely cool, whisk the powdered sugar and vanilla in a small bowl. Then, drizzle the glaze over top of the banana bread.⅓ cup powdered sugar, 1 tablesoon vanilla
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I made this yesterday to serve to guests. I was a bit apprehensive to add the vanilla glaze but I did… and everyone loved it!! The rhubarb is a nice, tangy addition. Thanks for sharing!
You’re very welcome!
This is by far the best rhubarb banana 🍌 bread I’ve come across. I do add more rhubarb for extra flavor however it is moist and most importantly soo yummy. Many thanks
I’m so happy to hear that, Pauline!
I followed this recipe exactly as written and it was delicious! A delightful and refreshing version of banana bread! Thank you for a keeper recipe 😊
I’m so happy you enjoyed it! A refreshing twist on banana bread is exactly what I was going for. Thanks for making it and for the kind words—definitely a keeper indeed! 😊🍌
This is probably the best banana bread I’ve ever made and I’ve tried quite a few. It was so extra lovely with the rhubarb and turned out beautifully.
I’m thrilled to hear that, Jude! Thanks for sharing!
Genuinely fabulous. Didn’t do the glaze, and used yoghurt instead of sour cream. It’s so delicious!
I’m so happy that you loved the recipe!
Love this recipe, it adds a nice flavour to “plain ol’ banana bread.” When I make it again I’m going to add more rhubarb.. for that extra great flavour! Thanks!
I’m so hppy you enjoyed the recipe, Nancy!
Best rhubarb bread recipe! Will be my go to!
Thanks, Marie!!
yummy I’ll make it again and again
So happy that it was a hit!
Wonderful bread! We added peanut butter for more protein, instead of the sour cream.
I used gluten-free flour and it was delicious
This is a really nice recipe. I love the tart-sweet contrast. I had to add walnuts – because banana bread – but otherwise followed the recipe as written. Moist and tasty.
This brought me back to a rhubarb bread my mother used to make. Thank you.
So yummy! Rhubarb is one of my favorites!
This bread turned out so well for us, moist and tasty! Going to bake again next week for my friends and family.
This combination of banana bread and rhubarb was delicious! The vanilla drizzle on top elevated it from an everyday bread to something quite special. Everyone loved it!
Disappointed that there aren’t also metric measurements available
Hi David! That’s actually something that we plan on adding. It’s a HUGE project to add the metric conversion to all of our recipes, but it’s one we have planned to start next month.
It would be great to see weight measurements as well. I do all my baking measures by weight. So much more accurate. If you’re going to add metric units, add weight measures at the same time.
That’s actually something we’re thinking about adding!