Monday, July 1, 2024

Rhubarb Banana Bread

LeDonna made that yummy rhubarb bread last week and it made me wonder if rhubarb banana bread would be a good combination because I had 2 many ripe bananas to use up...and sure enough, it's great too! I used a different recipe than the one she shared, based it on the recipe I posted for zucchini banana bread and just swapped out the zucchini and added 2 cups diced rhubarb instead - another winner!

Note: I forgot to take a picture - not suprising that it looks just like most other quick breads! 

  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 t. vanilla
  • 3 cups flour
  • 1 t. salt
  • 1 t. baking soda
  • 1/2 t. baking powder
  • 3 t. cinnamon
  • 1 t. nutmeg
  • 2 cups diced rhubarb (thawed if it's frozen, pat dry)
  • 2 ripe mashed bananas
Preheat oven to 325'. Grease and flour 2 loaf pans*.

Beat together eggs, oil, and sugar until well combined. Mix in vanilla. Combine dry ingredients and stir into the wet ingredients. Stir in the zucchini and banana.

Divide the batter equally in the prepared pans. Bake 55-60 minutes. I tend to remove the bread from the oven when it's almost not cooked thru and a long skewer has a touch of batter on it - the bread will cook a little more on the counter in the hot pans. Leave for 30 minutes, remove from the pans, and let cool before wrapping them up. 

*I made 6 mini loaves (1/2 cup batter each) and had 2 cups left over to make 1 regular size loaf.  Bake time will vary depending on the size of your pans. 


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