Rhubarb Banana Bread
This post may contain affiliate links. Please read our disclosure policy.
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.
It was amazing can I substitute blueberry?
Thanks, Mary! You can absolutely use this recipe and replace the rhubarb with blueberries. You can simply fold them into the batter at the end without tossing them in flour as you do with the rhubarb.
I sprinkle a pecan streusel topping on top before baking and it is very good. This is a new favorite banana bread while rhubarb is in season.
That pecan streusel topping sounds incredible—what a delicious twist! I’m so glad this has become a seasonal favorite for you!