Think banana bread can’t get any better once you add a few chocolate chips? The ruby-red rhubarb stalks in this recipe have something to say about that.
Ripe bananas, tart rhubarb and chopped dark chocolate come together in this simple spring loaf that gives classic banana bread a fresh seasonal twist.
Rhubarb Chocolate Chip Banana Bread
A moist banana bread packed with chopped chocolate, almonds and tart rhubarb for the perfect spring bake.
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.
Rhubarb season is short – make the most of it with our best rhubarb recipes, from crisps and cakes to refreshing cocktails, including Rhubarb Margarita, Rhubarb Custard Bars and Rhubarb Frangipane Tart.
