If you like fruity banana bread, you’ll love our strawberry banana bread, apple banana bread, and poppy seed lemon banana bread. It’s got that familiar sweet banana flavor that marries so well with the tart rhubarb. It’s also moist and rich, with an irresistible soft and chewy texture. The vanilla glaze is delightful but it does make this loaf taste more like cake. If you prefer it less sweet, you can skip it. Like other quick bread, the ingredients and method are simple, which is perfect for anyone who loves a homemade treat but doesn’t want to spend all day in the kitchen.
Rhubarb – in most places you can only find rhubarb for a short period in the spring. Look for its bright red or green stalks when it appears at farmers’ markets and grocery stores. Frozen rhubarb also works great too if fresh isn’t available. We like to freeze some to use throughout the year, but you can also often find it in the freezer section at the grocery store. Flour – we use regular all-purpose flour. Granulated sugar and brown sugar – a mix of granulated and brown sugar gives this loaf great texture and sweetness. Ripe bananas – save your spotty ripe bananas, because the sweet ripe ones are perfect for banana bread. Eggs – it’s ideal if your eggs are at room temperature. Sour cream – sour cream makes this loaf moist and rich. Melted butter + vegetable oil – this combo gives the loaf richness and moisture. For oils, we like to use extra-virgin olive oil, avocado oil, or even melted coconut oil. Baking soda + sea salt + vanilla – baking staples!
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