rhubarb banana bread super moist

rhubarb banana bread

  • Author: Jeremy Penner, RD
  • Yield: 16 slices


An incredibly moist banana bread whose sweetness is balanced by the tart addition of rhubarb.


  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 ½ cups chopped rhubarb
  • 3 medium sized over ripe bananas
  • 1 egg
  • 2/3 cup sugar
  • ½ cup plain yogurt (or sour cream)
  • ½ cup softened butter
  • 1 tsp vanilla


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a loaf pan and line with a wide strip of parchment paper.
  3. Stir together the flour, baking powder, and baking soda in a large mixing bowl.
  4. Add in the chopped rhubarb.
  5. Make a well in the centre and set the bowl aside.
  6. Place the remaining ingredients in a blender. Start on low then turn up high. Blend until smooth.
  7. Pour the blended ingredients into the bowl and mix until just combined (don’t over stir!).
  8. Place pan on a baking sheet (to catch any drips!).
  9. Bake for about 60-65 minutes, or until a toothpick inserted into the centre comes out clean.
  10. Allow to cool for 5 minutes then lift out of pan using the parchment paper like a sling. Allow to cool on a cooling rack before slicing.


  • Calories: 176
  • Sugar: 11
  • Fat: 7
  • Carbohydrates: 26
  • Fiber: 1
  • Protein: 3
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