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.

  3. Love your recipes..i love desserts and try to cut back on the sugar and make it do it for me! Your awsome...God Bless You and your Family.


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