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rhubarb banana bread
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An incredibly moist banana bread whose sweetness is balanced by the tart addition of rhubarb.
16
Ingredients
2
cups
flour
1
tsp
baking powder
1
tsp
baking soda
2 ½
cups
chopped rhubarb
3
medium sized over ripe bananas
1
egg
2/3
cup
sugar
½
cup
plain yogurt
or sour cream
½
cup
softened butter
1
tsp
vanilla
Instructions
Preheat oven to 350 degrees Fahrenheit.
Grease a loaf pan and line with a wide strip of parchment paper.
Stir together the flour, baking powder, and baking soda in a large mixing bowl.
Add in the chopped rhubarb.
Make a well in the centre and set the bowl aside.
Place the remaining ingredients in a blender. Start on low then turn up high. Blend until smooth.
Pour the blended ingredients into the bowl and mix until just combined (don’t over stir!).
Place pan on a baking sheet (to catch any drips!).
Bake for about 60-65 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool for 5 minutes then lift out of pan using the parchment paper like a sling. Allow to cool on a cooling rack before slicing.
Nutrition
Calories:
176
kcal
|
Carbohydrates:
26
g
|
Protein:
3
g
|
Fat:
7
g
|
Fiber:
1
g
|
Sugar:
11
g
Servings:
16
slices
Calories:
176
kcal
Author:
Jeremy Penner, RD