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Rhubarb Banana Bread

Rhubarb banana bread with a moist, tender crumb and pink rhubarb pieces throughout. This quick bread is mixed in one pass and baked until a toothpick tests clean for an easy, fruity breakfast loaf.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 30 minutes
Total Time 1 hour 45 minutes
Servings: 1 loaf (12 slices)
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
Wet ingredients
  • 2 eggs
  • 0.5 cup vegetable oil
  • 1 cup mashed ripe bananas about 2 bananas
  • 1 tsp vanilla extract
Fruit
  • 1.5 cup fresh rhubarb finely diced

Equipment

  • 1 sheet pan
  • 1 wire rack
  • 1 loaf pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 350°F and grease a 9x5-inch loaf pan so the loaf releases cleanly after baking.
Mix dry ingredients
  1. Whisk together all-purpose flour, sugar, baking soda, salt, and cinnamon until evenly combined with no dry streaks visible.
Mix wet ingredients
  1. Beat eggs, vegetable oil, mashed ripe bananas, and vanilla extract until smooth and fully combined.
Combine batter
  1. Pour wet ingredients into dry ingredients and stir until just mixed, stopping when you no longer see flour pockets for a tender crumb.
  2. Fold in finely diced fresh rhubarb until pink pieces are evenly distributed through the batter.
Bake
  1. Pour batter into the prepared loaf pan and bake for 55-60 minutes at 350°F until a toothpick comes out clean.
Cool
  1. Cool the loaf in the pan for 10 minutes, then turn it out onto a wire rack to cool completely, aiming for about 30 minutes of cooling total.

Notes

Pro tip: stir only until the flour disappears—overmixing can make quick breads tough. Store tightly wrapped at room temperature for up to 3 days or refrigerated for up to 5 days; freeze for up to 2 months. For a lighter option, you can replace half the vegetable oil with unsweetened applesauce (use the same total fat amount).