It’s rhubarb season here, and the ruby and green stalks are nearing peak season! This banana rhubarb bread recipe takes about half a pound and adds a really tasty sour bite to the bread. I didn’t tell the kids that it was in the bread, and they loved it (then I told them!).
Banana Rhubarb Bread
- 1½ cups all-purpose flour (180 grams)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- 2 large eggs
- 3 large ripe bananas, mashed (at least 1 cup mashed)
- 1/3 cup pure maple syrup
- 1 cup rhubarb, finely chopped
Lightly oil an 8×4 bread pan. Preheat oven to 350°.
Whisk the eggs, bananas, and maple syrup in a large mixing bowl. Add in the dry ingredients, stir to combine, then fold in rhubarb.
Scrape into prepared bread pan, smooth out.
Bake for 50 to 55 minutes, until it smells done and the top is golden brown.
Let cool on a rack, loosen the edges with a butter knife and turn out.
Once cooled, store sealed, preferably in the refrigerator.