Rhubarb Chocolate Chip Banana Bread

Think banana bread can’t get any better once you add a few chocolate chips? The strawberry-red rhubarb stalks in this recipe have something to say about that. But don’t worry – we’ll still throw in some chocolate too.

Rhubarb Banana Bread

An easy recipe for seasonal banana bread with rhubarb stalks, chocolate and almonds.

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Course Snack

Servings 8

Ingredients

  

• 1 cup butter melted
• 1 cup packed light brown sugar
• ½ cup cane sugar
• 1½ tsp vanilla sugar
• 2 eggs
• 4-5 ripe bananas
• ⅓ cup whole milk
• 1½ cups all-purpose flour
• ¾ cup whole-wheat flour
• 1 tsp baking powder
• 1¼ cups chopped bitter chocolate
• ½ cup almonds chopped
• 5 small stalks strawberry-red rhubarb

Instructions

 

• Preheat oven to 350°F. Grease loaf pan and set aside.
• In large bowl, stir together butter, brown sugar, cane sugar and vanilla sugar. Stir in eggs one at a time. In another bowl, mash bananas and stir in milk; stir into sugar mixture.
• In large bowl, whisk together all-purpose flour, whole-wheat flour and baking powder. Fold into sugar mixture until combined; fold in chocolate and almonds. Scrape into prepared pan.
• Cut rhubarb stalks to fit pan lengthwise, then press half of them into dough; place remaining stalks on top.
• Bake until cake tester inserted into centre comes out clean, about 50 minutes.

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Recipes excerpted from Rhubarb by Søren Staun Petersen (translated from Danish by Natalie Pitu), adapted for ELLE Gourmet. Copyright © 2018 Søren Staun Petersen. English translation © 2022 Natalie Pitu. Reproduced by arrangement with TouchWood Editions. All rights reserved.