I am a rhubarb addict! I love it! I can eat it raw with just some sugar and be happy. I know I am not alone – admit it. People at work know this too, so the other day I had a co-worker bring me a huge shopping bag of rhubarb that was from their garden. All I could think of was, what should I make with all this rhubarb. I love strawberry rhubarb pie but I wanted something different. As I was looking for ideas I came across Sassy Radish’s blog and saw a great rhubarb strawberry banana bread recipe. I could not think about anything else but thought that if strawberries and bananas go together, and if strawberries and rhubarb go together, then won’t rhubarb and banana go well together? They should right? And what if you add some chocolate chips to the mix. I was right – lets just say that I should have made two loaves one for me and one for my co-worker who brought all the rhubarb. Now I just have to figure out what else I should make for my co-worker as a thank you for all the rhubarb because the loaf is gone in my belly.
Rhubarb Chocolate Chip Banana Bread
Yield: 1 loaf (9x5")
Prep Time: 20 minutes
Cook Time: 70 minutes
Ingredients:
2 cups rhubarb chopped into 1/2-inch pieces
1 cups sugar, divided
2 cups (9 ounces; 254 grams) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp freshly grated nutmeg
3/4 tsp salt
8 tbsp (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
3 overripe bananas, mashed (about 1 1/2 cups)
1/4 cup sour cream
1 tsp pure vanilla extract
1/2 cup chocolate chips
Directions:
Position the oven rack in the middle and preheat the oven to 350 degrees F. Generously butter a 9×5-inch loaf pan and line it with parchment paper.
In a medium bowl, stir together the rhubarb with 1/2 cup of sugar. Set aside while you prepare the bread batter.
In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt, until fluffy and well-combined.
Using a stand mixer fitted with a paddle attachment beat the butter and the remaining 1/2 cup of sugar together with an electric mixer on high speed until light and creamy, about 8 minutes. With the mixer on medium speed, beat in the eggs on at a time, using a rubber spatula to scrape the bottom and sides of the bowl between additions. Add bananas, sour cream, and vanilla, scraping the sides and bottom of the bowl between additions.
Add the flour mixture to the butter-sugar mixture in two parts, and, with the mixer on low speed, stir just until just combined. Gently fold in the rhubarb and chocolate chips until evenly distributed.
Scoop the batter out into the baking pan and smooth out the top. Bake around 1 hour and 10 minutes (mine took 1 hour and 20 minutes) and the top of the bread is a deep golden brown, or until a toothpick inserted into the center of the bread comes out clean. You should feel the top of the bread and it should show some resistance to your touch.
Allow the bread to cool on a baking rack for 15 minutes before running a knife around the perimeter of the bread to disengage it from the loaf pan. For best results, allow to cool overnight (or for the rest of the day) upside down, uncovered. The bottom might get soggy otherwise, and this way you preserve your banana bread’s nice crust.
For best results, store loosely draped with a kitchen towel. Wrapping your banana bread in plastic or foil will result in gummy texture.
Adapted from: Sassy Radish
Year Ago: Pierce Montee, Coruembouche, Cream Puffs
Nami @ Just One Cookbook says
May 24, 2011 at 7:57 pmHmmm I really don’t know how this taste like. Everyone is talking about it but most people bake using this ingredient so I haven’t had a chance to find the right recipe. Somehow everyone is addicted to it, so I assume it’s sort of like Myer Lemon kind of special flavor. I wish I can have a piece from you. 😉 Looks great, only if I can try… =P
Delishhh replied: — May 31st, 2011 @ 6:48 am
Nami – ohh you are missing out. Rhubarb is tart and is stringy just like celery until you cook it. But once you try it i am curious what you think, i belive that you either love it or hate it.
Julie M. says
May 25, 2011 at 4:29 amI adore rhubarb! It takes me back to my childhood. 🙂 This bread looks fabulous and I love the sweet bite of chocolate you added in . Just perfect!
Dan says
May 25, 2011 at 4:32 amexcellent. I just got a pile of rhubarb – enough for several dishes. Another friend of mine is going to share a rhubarb chicken curry recipe with me as well!
dan replied: — May 28th, 2011 @ 4:57 am
Meredith just finished making a variation of this and noticed an omission in the recipe. The ingredients list doesn’t mention the bourbon, however, the instructions do. Cheers!
Delishhh replied: — May 28th, 2011 @ 9:11 am
Dan, Thank you for the note. I fixed that it. The original recipe did have bourbon which i removed since i didn’t think bourbon and rhubarb fit. How did you like the bread?
dan replied: — May 28th, 2011 @ 4:29 pm
Turned out great. Don’t think we added enough whiskey to taste it, but it tasted great.
Delishhh replied: — May 29th, 2011 @ 3:31 pm
Dan – so glad to hear. Thanks for the feedback!
Delishhh replied: — May 31st, 2011 @ 6:46 am
Dan – Rhubarb Chicken Curry sounds fabulous. Will you post it on your blog?
Dan replied: — May 31st, 2011 @ 6:53 am
yes, but not for a while yet (I think mid-July).
I was inspired by Food Floozie’s version which is already available.
Delishhh replied: — May 31st, 2011 @ 7:11 am
Thanks Dan! Will go and check it out!
Eliana says
May 25, 2011 at 4:52 amOh man – this looks so incredibly delicious. A rhubarb chocolate combination is not common but in this bread, it’s a combination made in flavor heaven
Amber | Bluebonnets & Brownies says
May 25, 2011 at 5:10 amI’ve never thought of combining rhubarb and chocolate. I bet it’s a great combo!
Lauren at Keep It Sweet says
May 25, 2011 at 6:53 amI’ve never tried to eat rhubarb raw but now you have me wanting to! This bread looks delicious, I love how many different ways you can use rhubarb in baking and cooking.
Maria says
May 25, 2011 at 7:43 amLove this recipe!
Cookin' Canuck says
May 25, 2011 at 2:08 pmRhubarb is very popular in our house. This bread sounds like a must-try!
carolinaheartstrings says
May 25, 2011 at 3:41 pmWhat fun pictures. I love rhubarb, but have never used it for bread. I cannot wait to try this.
Oh, It's Just Perfect! says
May 25, 2011 at 4:37 pmI love rhubarb but I’ve never baked with it before. Can’t wait to try this!
megan @ whatmegansmaking says
May 25, 2011 at 5:54 pmWould you believe I’ve never had rhubarb?? But this bred sounds great!
Delishhh replied: — May 31st, 2011 @ 6:45 am
Megan – No i can’t belive it – when you do try it let me know if you like it. I think it is one of those things that you either love or hate.
claudia lamascolo says
May 26, 2011 at 3:24 amthis looks and sounds fantastic! Cant wait to try it!
Maris (In Good Taste) says
May 26, 2011 at 4:39 amWhat a gorgeous loaf! The pictures are so pretty!
Karolina says
May 26, 2011 at 6:56 amLet me say first: THANK YOU for visiting my blog. 🙂
This looks delicious. I love this kind of baking. Fantastic. I will try to make it, but as I try to avoid plain flour for few weeks (heatlh reasons), I will try to swap it for spelt or wholemeal. 🙂
Magic of Spice says
May 26, 2011 at 10:40 amWhat a great combination…my ideal breakfast bread right here 🙂
Stunning photos!
Ilke says
May 27, 2011 at 4:10 pmI kept telling myself this is the year I try rhubarb and still have not! The bread looks very tasty and earthy! Wish I had coworkers bringing me fresh veggies!
marla says
May 29, 2011 at 8:39 pmCan I admit to you that I have not cooked with rhubarb yet this year. I know that is tragic – but this is a great place to start 🙂
Katherine says
May 29, 2011 at 11:13 pmEverything about this recipe looks so good!! As soon as rhubarb comes into season here this is one of the first things I am making!
Heather (Heather's Dish) says
May 30, 2011 at 6:38 amok, i LOVE that towel in the first photo! where did you get it?! what a fabulous use of rhubarb…i can honestly say I’ve never thought to add it to banana or chocolate, but i can’t imagine you could go wrong!
Delishhh replied: — May 31st, 2011 @ 6:42 am
Heather – After making this recipe i have realized that rhubarb goes with a lot of things, and just mixing it with chocolate is even fabulous. I got the Napkins from Piper who is the owner of the wonderful boutique called One Sydney Road. They come in set of 4 and you can get a matching table runner as well.
Kate@Diethood says
May 30, 2011 at 10:54 amOh my goodness … I love this! I would have never thought to add it to a banana bread…awesome!
P.S. Where did you get that towel?! 🙂
Delishhh replied: — May 31st, 2011 @ 6:40 am
Kate – Thanks for stopping by. I got the Napkins from Piper who is the owner of the wonderful boutique called One Sydney Road. They come in set of 4 and you can get a matching table runner as well.
Splendid Willow says
May 30, 2011 at 12:44 pmI love rhubarb (especially rhubarb “kräm”)! But FIY that is the ONLY thing you can’t serve Peter (or he will run away…).
Busy, busy over here.
Miss you my friend.
Mon
Delishhh replied: — May 31st, 2011 @ 6:38 am
Monika – Mee too – with some vanilla ice cream – Ohh YUM!!! Hope you have lots of it in Sweden 🙂
Faith says
May 31, 2011 at 5:53 amNever had this bread before but it sounds delicious! choclate chip bread is something I would never thought of making. Great job
Aarthi says
June 2, 2011 at 9:13 pmThis looks yummy….you have a lovely blog…I am having a giveaway in my blog..Y dont you check and join that
http://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html
Elle says
June 8, 2011 at 11:02 amOooh, what a great use for rhubarb! I wish I had someone to bring a bag of it to me, hehe. Beautiful bread!
Megan says
July 19, 2011 at 8:53 amI dont use enough rhubarb. This bread could be my first in remedying that. Love that first picture. It has me drooling.
Alba Steele says
December 13, 2011 at 9:23 amWhat fun pictures. That cake looks so pretty and yummy.
Jennifer says
June 10, 2012 at 4:37 pmThis sounds very interesting!!! Question for you – have you tried freezing this bread? I often will make several loaves of banana bread at one time and freeze a few of them – just curious of you’ve been able to do that with this recipe. Im always looking for different ways to use rhubarb and enjoy it year round!
Thanks!
Delishhh replied: — June 10th, 2012 @ 6:11 pm
Jennifer – this is one of my favorites!!!! I have never tried to freeze it – just goes to fast. If you do freeze it let me know. I would think it would be fine.
Amber says
July 3, 2013 at 10:58 pmJust made with rice flour added 1/2 cup oil to substitute the dryness of rice flour and 1/2 cup of almond milk no sour cream!! For those who are gluten and lactose intolerant had to skip the ch chips so added brown sugar crumble! Turned out fabulous will defiantly make again 🙂
Louise M says
June 28, 2014 at 6:41 pmMade this recipe today. Made two small loaves and they turned out great. I only changed using 1/2 cup all- purpose flour and 1/2 cup whole wheat flour. Thank you for this great recipe.
hello kitty bracelet kit says
December 12, 2014 at 10:39 amWonderful web site. A lot of helpful info here.
I’m sending it to some pals ans also sharing in delicious.
And obviously, thanks on your sweat!