Teresa's Recipes
Rhubarb and Banana Bread with a Crunchy Twist
This scrumptious Rhubarb and Banana Bread is a heavenly marriage of sweet bananas and tangy rhubarb, all enveloped in a soft, moist loaf. The addition of crunchy walnuts adds a delightful contrast, making every bite a party in your mouth. This recipe, originating from the kitchens of New England, where rhubarb is a garden staple, has been handed down through generations and is a well-loved classic.
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon
- 2 Eggs
- 1 cup Granulated sugar
- 1/2 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 2, mashed Bananas
- 1 cup, diced Rhubarb
- 1/2 cup Chopped walnuts
Dietary Notes
- Servings: 10
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Calories: 270
- Fat: 11g
- Carbs: 38g
- Protein: 5g
- Sodium: 200mg
- Sugar: 20g
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat together the eggs and sugar until well combined. This should take about 2 minutes with an electric mixer on medium speed.
- To the egg mixture, add the mashed bananas, diced rhubarb, vegetable oil, and vanilla extract. Stir until well combined.
- Gradually add the dry ingredients to the banana-rhubarb mixture, mixing until just combined. Be careful not to overmix, as this can make the bread tough.
- Fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the greased loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover loosely with aluminum foil.
- Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
- Slice the cooled rhubarb and banana bread and serve. Enjoy this delightful blend of sweet and tangy flavors!
Tips
- For an extra burst of flavor, you can add a 1/2 teaspoon of ground nutmeg or replace the walnuts with pecans. You can also sprinkle some brown sugar on top before baking for a sweet, crunchy crust.