Over the summer we were gifted a ginormous bounty of rhubarb. I didn’t really know what to do with it all, so after a round of pie and muffins, I diced it up, put it into freezer bags and added it to my deep freezer for another day.
Well, another day has come and 2 cups of rhubarb have found a fabulous home in this rhubarb banana bread. I can’t wait for you to give it a try!
Side note, I got my super picky son to try (and love) a food as rare as rhubarb! Granted, it may have been because I added in a handful of chocolate chips, but, whatever it takes, my darling ate rhubarb with a smile!
- 1 cup sugar divided into 2 half cups
- 1 stick butter, softened
- 2 eggs, at room temperature
- 3 ripe bananas
- 1/3 cup sour cream
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups rhubarb, diced
- Optional: 1/2 cup chocolate chips (and really, now that I think of it, white chocolate chips would be wonderful too!)
Prepare rhubarb by trimming ends, washing, and dicing in 1/2 inch pieces. Toss with 1/2 cup sugar and set aside to sweeten.
In a mixing bowl cream together 1/2 cup sugar and butter. Add eggs. Mash bananas and blend well into wet ingredients along with sour cream and vanilla.
Whisk dry ingredients and slowly pour into wet ingredients. Combine well. Fold in rhubarb, careful not to mash the pieces. Add chocolate chips if you choose!
Pour into a buttered loaf pan and bake in a 350 degree oven for 1 hour. Perhaps longer, check at 1 hour with a toothpick and when it comes out clean and the top is golden brown you’ll know it’s done. Allow your loaf to cool for 15 minutes and then flip onto a cooling rack.