Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 350°F and grease a 9x5-inch loaf pan. The pan should be evenly coated so the loaf releases cleanly.
- Whisk together all-purpose flour, sugar, baking soda, salt, and cinnamon in a mixing bowl. Whisk until the dry mixture looks uniform in color.
Mix batter
- Beat eggs, vegetable oil, mashed ripe bananas, and vanilla extract until combined in a separate bowl. Stop when the mixture looks smooth and glossy.
- Pour the wet ingredients into the dry ingredients and stir until just mixed. Mix only until no dry streaks remain for a tender crumb.
- Fold in finely diced fresh rhubarb until evenly distributed. You should see pink pieces throughout the batter.
Bake and cool
- Pour the batter into the prepared loaf pan and level the top. The batter should fill the pan evenly.
- Bake at 350°F for 55-60 minutes, until a toothpick comes out clean. The loaf should be golden and the center should spring back lightly.
- Cool the loaf in the pan for 10 minutes. It should firm up slightly so it holds shape when unmolded.
- Turn the loaf out onto a wire rack and cool completely for 30 minutes. The crust should set and the interior should feel tender rather than gummy.
Notes
Pro tip: keep the stir time short after adding the wet ingredients—mix until just combined, then fold in rhubarb to preserve a tender crumb. Store wrapped at room temperature for up to 2 days or refrigerated for up to 4 days; freeze for up to 2 months, thaw overnight in the fridge and warm slices. For a lighter option, replace the vegetable oil with an equal amount of melted unsalted butter or plain Greek yogurt (slightly reduce vanilla if using yogurt).