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Rhubarb Banana Chocolate Chip Cake Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
Rhubarb Chocolate Chip Banana Bread

2 cups rhubarb chopped into 1/2-inch pieces (or cranberries)
1 cup sugar, divided
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp freshly grated nutmeg (not absolutely essential)
3/4 tsp salt (reduce if using salted butter)
8 tbsp (1 stick) unsalted butter, at room temperature (salted okay)
2 large eggs, at room temperature
about 1 1/2 cups bananas mashed (about 3)
1/4 cup sour cream (reduced fat)
1 tsp vanilla
1/2 cup chocolate chips

Directions:
Directions:
Position the oven rack in the middle and preheat the oven to 350 degrees F. Butter the bottom and sides of a 9×5-inch loaf pan.
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.
Beat the butter and the remaining 1/2 cup of sugar together with an electric mixer on high speed until light and creamy, about 3 or 4 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.

Avoid wrapping your banana bread in plastic or foil will result in gummy texture. Instead, place a tea towel over it. I leave mine in the container with a plastic wrap over it lightly.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
20 to 30 minutes plus 1 hr 10 min cook time
Personal Notes:
Personal Notes:
Any tart fruit will work in this recipe. I try to keep frozen rhubarb and cranberries on hand in the freezer. You can put whole bananas you will cook with later in the freezer too. Thaw them and they are kind of gross looking, but perfect for cooking with.

 

 

 

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