Monday, June 3, 2013

Whole Wheat Banana Rhubarb Bread

Thanks to a suggestion from a fellow foodie, I have a new favorite bread – banana rhubarb.

I never would have thought to put these ingredients together, but they are fantastic.  Sweet and tangy, lovely wrapped in a sweet bread. 

The bread is fairly healthy for you too using all whole wheat flour, Greek Yogurt, reduced sugar and only 1 full egg. 

Tasty and healthy – the perfect combination. 

Whole Wheat Banana Rhubarb Bread – Adapted from Mom


  • 1/2 C sugar
  • 1/4 C honey
  • 1/3 C Greek Yogurt (slightly heaping)
  • 1-2 medium bananas, mashed
  • 1 egg + 1 egg white
  • 1/2 tsp. vanilla
  • 1 1/2 C white whole wheat flour
  • 1/4 tsp. salt
  • 1 tsp. baking soda
  • Splash of milk (if needed)
  • 1/2 C chopped rhubarb


Cream together the 1/2 C sugar with 1/3 C Greek Yogurt (or applesauce).  Add in 1/4 C honey, mashed banana, egg and egg white and 1/2 tsp. vanilla.  Mix. 

Pour in 1 1/2 C white whole wheat flour, 1/4 tsp. salt and 1 tsp. baking soda.  Stir well. 

If batter is overly thick, add in a splash or two of milk (up to 1/4 C) to thin slightly.  The batter will be thick, but shouldn’t be like cement :) 

Stir in chopped rhubarb. 

Pour into a lightly greased 8-inch bread pan.  Sprinkle with coarse sugar if desired.

Bake at 350 for 50-55 minutes until a toothpick inserted in the center comes out clean. 

Serve warm or at room temperature. 

Remember to store your bread this way so that the top stays crunchy



  1. Woohoo! I was JUST thinking this morning that I wanted to find a whole wheat banana bread recipe. Thanks!

  2. We've had these numerous times and really enjoy them. A fun twist on one our favorites, banana muffins.


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