Can I use frozen rhubarb in Rhubarb Banana Bread?

Yes, frozen rhubarb works very well in Rhubarb Banana Bread. Thaw the rhubarb first and drain away excess liquid before adding it to the batter. This helps prevent the bread from becoming too wet during baking.

How do I keep Rhubarb Banana Bread moist?

Using very ripe bananas is the key to moist Rhubarb Banana Bread. Avoid overmixing the batter and do not overbake the loaf. Storing the bread in an airtight container after cooling also helps maintain moisture for several days.

Can I freeze Rhubarb Banana Bread?

Absolutely. Rhubarb Banana Bread freezes beautifully. Wrap the cooled loaf tightly in plastic wrap and place it in a freezer-safe bag or container. You can freeze the entire loaf or individual slices for up to three months.

Easy Rhubarb Banana Bread Recipe

Description

This Rhubarb Banana Bread is moist, sweet, and slightly tangy with the perfect balance of ripe bananas and fresh rhubarb. Easy to make and full of comforting flavor, this homemade quick bread is ideal for breakfast, brunch, or a delicious afternoon snack.

Ingredients

Scale

2 ripe bananas, mashed
1 1/2 cups chopped fresh rhubarb
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup melted butter
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat the oven to 350°F and grease a standard loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until mostly smooth.
Add the eggs, melted butter, vanilla extract, granulated sugar, and brown sugar to the bananas. Mix until fully combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Fold in the chopped rhubarb and optional nuts evenly throughout the batter.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out mostly clean.
Allow the Rhubarb Banana Bread to cool in the pan for 10 minutes before transferring to a wire rack.
Slice and serve warm or at room temperature.

Notes

Use very ripe bananas for the best sweetness and moisture.
Fresh or frozen rhubarb can be used in this recipe.
If using frozen rhubarb, thaw and drain excess moisture first.
Avoid overmixing the batter to keep the bread soft and tender.
The bread tastes even better the next day after the flavors develop.
Store leftovers in an airtight container for up to 4 days.
This Rhubarb Banana Bread freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 265
Sugar: 18g
Sodium: 210mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg