Rhubarb and Banana Bread with a Crunchy Twist

Ingredients

• All-purpose flour (2 cups)
• Baking powder (1 teaspoon)
• Baking soda (1/2 teaspoon)
• Salt (1/2 teaspoon)
• Cinnamon (1 teaspoon)
• Eggs (2)
• Granulated sugar (1 cup)
• Vegetable oil (1/2 cup)
• Vanilla extract (1 teaspoon)
• Bananas (2, mashed)
• Rhubarb (1 cup, diced)
• Chopped walnuts (1/2 cup)

Instructions

1. Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.
2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
3. 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.
4. To the egg mixture, add the mashed bananas, diced rhubarb, vegetable oil, and vanilla extract. Stir until well combined.
5. 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.
6. Fold in the chopped walnuts, distributing them evenly throughout the batter.
7. Pour the batter into the greased loaf pan, smoothing the top with a spatula.
8. 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.
9. 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.
10. Slice the cooled rhubarb and banana bread and serve. Enjoy this delightful blend of sweet and tangy flavors!