Rhubarb Chocolate Chip Banana Bread

There are lots of things you won't find in our house. There's no such thing as a quiet spot to hide. You won't find a single track of country music. I have effectively managed to ban all things Yo Gabba Gabba. However, there is also one thing you will always find--fresh fruit. Half of our grocery budget goes to fresh produce every month.

The problem with the whole fuit-a-holic thing we have going on is that every once in a while I'll find myself with some fruit that has to be consumed immediately because it's teetering on the edge of spoiled. And THAT is how it came to be that I sat at my computer and asked Dr. Google for ideas on what I could do with rhubarb and bananas.

I know. An odd combination. But, apparently it wasn't THAT odd because Mr. Google gave me a few ideas. The one that stuck out was Rhubarb Chocolate Chip Banana Bread. As much as it doesn't seem that you could put all those things together and have it turn out good, IT TURNS OUT SO GOOD. Seriously. It's basically your standard chocolate chip banana bread, but with a fantastic little twist of tart that makes it even better.

Rhubarb Chocolate Chip Banana Bread (via Delishhh)

2 cups chopped rhubarb
1 cup sugar, divided
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
3/4 teaspoon salt
8 tablespoons unsalted butter, softened
2 eggs
3 overripe bananas, mashed
1/4 cup sour cream
1 teaspoon vanilla extract
1/2 cup chocolate chips

Preheat oven to 350 degrees. Spray 9x5 bread pan generously with non-stick spray.

Combine the rhubarb and 1/2 cup of sugar in a medium bowl and set aside.

In a large bowl, mix the flour, baking powder, baking soda, nutmeg, and salt.

In a separate large bowl, beat the butter and remaining 1/2 cup sugar with an electric mixer until light and creamy (about 5 minutes).  Add the eggs one at a time, continuing to mix. Be sure to use a rubber spatula to scrape the sides from time-to-time. Add the bananas, sour cream, and vanilla extract, continuing to mix and scrape the sides, until everything is well blended.

Add the dry mix to the wet mix and stir until just combined. Fold in the chocolate chips and rhubarb.

Scoop the batter into the bread pan and level the top. Bake 1 hour and 20 minutes or until a toothpick comes out clean and the top is golden brown.

Allow the Rhubarb Chocolate Chip Banana Bread to cool for about fifteen minutes, then cut along the sides and free it from the pan. Allow it to cool overnight uncovered and upside-down to prevent the bottom from turning mushy.

It's some good stuff--the perfect blend of sweet with a tiny bit of tart.

Comments

[Di]

Looks awesome and the recipe is easily convertable to vegan by substituting earth balance margarine for butter and flax seed/water mix (1T flax seed meal to 3T warm water) for 1 egg. HOWEVER, I cannot find fresh rhubarb in S.Tx! I may have to trek on over to Whole (Paycheck) Foods to see if they carry it.