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!
Ingredients
1cupchopped rhubarb, see notes
2cupsall-purpose flour, + 1 tablespoon for the rhubarb
½ cupgranulated sugar
½ cupbrown sugar
1teaspoonbaking soda
1teaspoonsea salt
1 ½ cupsmashed ripe bananas
2largeeggs
¼ cupEACH: sour cream, melted butter, and cooking oil
1tablespoonvanilla
Vanilla Glaze
⅓ cuppowdered sugar
1tablesoonvanilla
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.