I have one question: Why hasn’t anyone ever made Banana Rhubarb Bread before?!?!
Okay, probably someone has made it, but I have never heard of it.
Last year we planted our first ever garden. We were so excited for it to grow up nice and big and our backyard would be this delicious, bountiful supply of produce (garden goals). Guess what we did? We somehow missed that we planted our garden right underneath a huge tree that leafed out later to provide beautiful shade! What, who does that?! Needless to say, our garden was the exact opposite of bountiful. BUT, the one thing that did flourish was my rhubarb, because rhubarb is resilient and grows anywhere! I still have rhubarb in my freezer from last season, and now I have fresh rhubarb that I need to use up or freeze more of it. I happen to love rhubarb in all of its tart, sassy glory. However, Paul is not a fan. My springtime life goal is to use up my rhubarb in ways that both Paul and I will enjoy it. Otherwise I will end up eating an entire rhubarb pie by myself – this is a pathetic picture that shall not come true.
What kind of rhubarb recipe should I make next? Last year I made Rhubarb Peach Crisp – Rhubarb crisp – check. There’s always rhubarb pie (reminds me of my Grandma) – but pie baking kind of scares me – life goals. When I saw a surplus of overripe bananas on my countertop it instantly came to me: Banana Rhubarb Bread!!!
You guys, this Banana Rhubarb Bread is everything banana bread should be. It’s sweet and moist (sorry but not sorry, to all you out there who hate the word “moist”). It’s tender; it feels and smells like a big hug. Then, there are a few rhubarb surprises studded throughout each slice. Just enough to give you that lovely tart rhubarb flavor, yet not too much to make you pucker. The best part is that the rhubarb gets all gooey in the banana bread which only adds to the overall blissful texture.
If you, like me, could eat all the rhubarb baked goods straight up – the tarter the better – yet you share your food with someone who can’t handle the full-on tartness (boo), then this Banana Rhubarb Bread is exactly what you need, as Paul would agree. It’s the perfect compromise between sweet (okay, it’s mostly sweet) with hints of tartness. Really no one is compromising here, because banana bread!
Go my friends, make this Banana Rhubarb Bread while the rhubarb is still tender and the temperature is still cool enough for baking!
- 3 ripe bananas
- 1 egg, whisked
- 1 teaspoon pure vanilla extract
- 2 tablespoons coconut oil, melted
- ¼ cup + 2 tablespoons honey
- 1 ½ cups gluten free oat flour (blend gluten free oats in food processor or high powered blender until you reach a flour consistency. Make sure to measure after you blend)
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 ½ cups rhubarb, chopped into 1 inch pieces
- Optional: ¼ cup extra rhubarb for top of bread
- Preheat oven to 350 degrees Fahrenheit. Grease a standard-sized bread pan; set aside.
- In a large mixing bowl mash the bananas using a fork or potato masher. Some lumps are okay. Add the egg, vanilla, coconut oil and honey. Mix until well combined.
- Add the dry ingredients: oat flour, cinnamon, baking soda, baking powder and salt. Stir until well incorporated. Fold in the 1 ½ cups rhubarb.
- Transfer the batter to the greased loaf pan. Evenly spread the batter into the pan. Top with the ¼ cup extra rhubarb by pressing each rhubarb piece gently into the batter (optional).
- Bake for 55 to 60 minutes, or until a toothpick comes out mostly clean and the edges have begun to pull away from the sides.
- Allow the bread to cool completely before removing. To remove use a butter knife to loosen the edges. Turn the loaf upside down and allow it to fall into your other hand.
- Store the loaf wrapped in plastic wrap and inside a resealable bag. Store for 3 days on the counter and a few days longer in the fridge. However, the bread is best when eaten within 1 to 2 days of baking, because the rhubarb flavor seems to mellow out after awhile for some reason.