rhubarb banana bread
This rhubarb banana bread folds tangy chopped rhubarb into a classic banana loaf for a moist, fragrant quick bread that is a great way to use up summer rhubarb. Yogurt and softened butter keep it tender, and it slices cleanly after cooling.
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: 190kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Fiber: 1g | Sugar: 11g
Servings: 12 slices
Calories: 190kcal
