Rhubarb-Banana Olive Oil Bread

When your kitchen has ingredients that really need using, sometimes a new recipe shows up. This simple, not-too-sweet, healthy olive oil loaf is based on a rhubarb snack cake from Sabrina Currie up on Vancouver Island in British Columbia and makes use of those speckled bananas on your counter. It comes together quickly and serves perfectly for afternoon coffee or even breakfast or brunch.

makes one (9”x5”) loaf

Ingredients

1 cup each: unbleached all-purpose flour (120 grams) and whole wheat flour (113 grams)
¼ teaspoon each: kosher salt, ground cloves, and ground cinnamon
2 teaspoons baking powder
2 large eggs at room temperature
½ cup sugar (100 grams)
½ cup each: no-fat Greek yogurt and light sour cream or use all yogurt
½ cup extra-virgin olive oil (100 grams)
2 teaspoons vanilla extract
1 cup each: rhubarb (120 grams) cut into small dice and mashed bananas ( 227 grams - about 3 small bananas)

Instructions

PREHEAT OVEN TO 350 F and place rack at center. Grease a 9”x5” loaf pan well.
STIR TOGETHER the flours, salt, and spices in a large bowl. Set aside.
BEAT TOGETHER the eggs, sugar, yogurt, sour cream, olive oil, and vanilla extract in a medium bowl.
ADD THE YOGURT MIXTURE to the flour mixture and stir until just combined.
STIR IN THE RHUBARB AND BANANA. The batter will be quite thick.
SPOON BATTER INTO THE PREPARED LOAF PAN and smooth the top.
BAKE FOR 50-55 MINUTES or until skewer comes out clean when stuck into the center. Cool in pan 10 minutes. Holding the pan at each end with mitts or potholders, bang the pan a few times solidly on the counter. (Run a small knife around edges if the cake doesn't appear loose as you bang it.) Turn out onto rack and cool completely.
STORAGE: Store well-wrapped at room temperature for 2 days or in the refrigerator for up to a week. Freeze, double-wrapped, for 2-3 months.

Notes

Baking weights courtesy King Arthur Flour.