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    Home » Cake

    Easy Rhubarb Banana Bread (without Eggs)

    Published: May 11, 2023 · Modified: Feb 13, 2024 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 2 Comments

    Jump to Recipe

    This deliciously sweet and tangy Rhubarb Banana Bread is the perfect accompaniment to a cup of tea! Made with fresh rhubarb and past-their-best bananas, this recipe is made without eggs or dairy, yet is super light, fluffy and moist.

    Banana and Rhubarb bread on a plate with slices. this recipe

    Everyone loves banana bread, it's easy to make, and perfect for using up bananas that have gone a bit brown and squishy. This delicious twist on the classic makes the most of rhubarb season and uses tangy fresh rhubarb as well as lots of vanilla for the perfect morning or afternoon tea time treat.

    This recipe is a summery version of my classic vegan banana bread recipe which I have made over and over again, and always turns out perfectly every time. I even use the same recipe to make muffins, like these Banana Raspberry muffins, which again, are perfection every single time!

    Jump to:
    • 🍌Ingredients
    • 👩‍🍳Instructions
    • 🍓Substitutions & Variations
    • 🔪Equipment
    • 🥫Storage
    • ❗Top tip
    • ❓FAQ
    • Other sweet cake treats
    • Vegan Snacks
    • 📖 Recipe
    • Equipment
    • Substitutions & Variations
    • 💬 Comments

    🍌Ingredients

    Here are all the ingredients you'll need for this banana rhubarb bread recipe. Be sure to check the quantities on the recipe card.

    Ingredients for the banana rhubarb bread laid out.
    • Rhubarb: Seasonal rhubarb is a Spring and Summer treat with a discinctive tart but fragrant flavour that pairs well with sweet things. Rhubarb stalks are usually pink but can also be pale green, depending on the variety. Buy it in markets, from the green grocer or grow your own. NB: Don't eat the leaves! If you love rhubarb and want to try another vegan cake but with no banana, try this Vegan Rhubarb Cake with Aquafaba.
    • Banana: Use overripe bananas in this recipe as they are sweet and mash well. The banana content means that this recipe holds together without eggs, making this easy recipe egg free (and dairy free)
    • Oat/Soya Milk: I use plain, unflavoured oat or soya milk for this recipe as I find they have the best texture and flavor for dairy-free cooking.
    • Plain/All Purpose Flour: Plain flour is perfect for this recipe. I have also tested it with spelt and whole wheat flour and it works well too.
    • Soft Brown Sugar: Regular soft brown sugar adds sweetness. Use ordinary white sugar or if you wish you can use coconut or date sugar, or even maple syrup.
    • Nuetral Oil (Eg sunflower): This recipe is best with an unflavored vegetable oil such as sunflower.
    • Vanilla Paste: Good quality real vanilla extract or paste is essential! It pairs beautifully with the tart and tangy rhubarb. I like to use Nielson Massey Vanilla Bean Paste.
    • Baking Powder: Make sure you use baking powder and not baking soda!
    • Sea Salt: Brings out the sweetness.

    See recipe card for exact quantities.

    👩‍🍳Instructions

    Follow along with these easy step by step instructions for the perfect rhubarb and banana bread!

    Chop the rhubarb and toss with a little sugar.

    1. Chop the rhubarb into 1 cm pieces and sprinkle with a little sugar.

    Mash the bananas really well.

    2. In a large bowl, mash the extra ripe bananas really well.

    Add the sugar, oil , vanilla and plant milk to the mixture and mix until the sugar is dissolved.

    3. Add the wet ingredients (oil, vanilla and plant milk) and sugar, oil, to the banana. Mix until the sugar is dissolved.

    Add the flour & baking powder and mix.

    4. Add the dry ingredients (flour & baking powder). Mix well to combine.

    Add the rhubarb in to the banana bread batter and mix well.

    5. Add the chopped rhubarb to the banana bread batter and stir to combine.

    Pour the banana bread batter into the prepared tin and bake.

    6. Line a loaf tin with parchment paper, (28cm/11" x 10cm/4") and spread out the batter into it. Bake for 35 minutes at 190C/375F or until cooked in the middle when a skewer is poked in.

    Hint: Remove the banana bread from the pan, and peel off the paper lining to cool. This prevents it from becoming soggy and dense with a not very pleasant gummy texture!

    🍓Substitutions & Variations

    This recipe is so easy and always turns out perfectly, even in my old and slightly erratic oven. Here are some variations you can try.

    • Gluten-Free- choose your favourite gluten-free flour to make this a gluten free banana bread. I find that sometimes you will need a little extra plant milk with gluten-free baking. You could also try using oat flour (make sure its a gluten free variety)
    • Banana Rhubarb Muffins - this recipe makes excellent Rhubarb Banana Muffins. Mix in exactly the same way, then bake in a lined muffin tin at 190C/375F for 25 minutes or until cooked. You can also top it with streusel or coconut to be extra fancy.
    • Other Fruits -substitute the tart rhubarb for other tangy fruits such as strawberries, raspberries or apples. Strawberry Banana Bread is a particularly delicious combination!
    • Frozen Rhubarb- choose to use frozen rhubarb in place of the fresh, which is great if your rhubarb plants have been particularly bountiful and you have had to freeze some!
    • Add some white chocolate chips to be extra fancy!

    🔪Equipment

    I always bake my banana loaf cakes in a 28cm/11" x 10cm/4" tin, which I line with greaseproof paper. A smaller tin will take longer to bake in the oven, so be sure to take that into account for the best results when baking. If using a smaller loaf tin, cover the top with foil in the last stages of baking to prevent the top from catching and burning.

    To mix this recipe you really just need a good rubber spatula and a large mixing bowl. You can use an electric mixer if you wish, however it's not really necessary.

    🥫Storage

    This Rhubarb and Banana cake keeps well in an airtight container for up to 7 days. Alternatively, freeze for up to 3 months. You can put it back in the oven once thawed for 5 minutes to 'refresh' the freshly baked flavor.

    ❗Top tip

    If using a smaller loaf tin, this recipe will need longer to cook. Pop a bit of foil over the top in the last 10 minutes of baking to prevent the top from burning.

    ❓FAQ

    When should I use bananas for banana bread?

    Choose brown spotty or black bananas for the best banana bread. They are sweeter and mash up easier for a soft and fluffy, sweet banana bread.

    Should I remove the banana bread from the pan to cool?

    Yes, removing it from the pan to cool means you don't end up with a soggy dense bottom. Once cooled, transfer to an airtight container.

    Other sweet cake treats

    Love vegan cakes? Try these sweet treats.

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      Raspberry and Peach Cake- Dairy and Egg Free
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      Easy Vegan Lemon Blueberry Cake (Dairy and Egg Free)
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    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies, Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    Banana Bread with rhubarb ready to eat.

    Easy Rhubarb Banana Bread (without eggs)

    Louise-Claire Cayzer
    This Easy Vegan Rhubarb Banana Bread is perfectly moist, with tangy rhubarb that makes it extra delicious.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Total Time 55 minutes mins
    Course Afternoon Tea, Cake
    Cuisine baking, Vegan
    Servings 12 slices
    Calories 127 kcal

    Equipment

    • oven
    • Baking Tin 28cm/11" x 10cm/4"
    • Mixing Bowl

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 220 g (1 ½ cups) super ripe bananas (about 3 medium ripe bananas. (measured without skins on.))
    • 100 g (⅞ cups) chopped rhubarb
    • 60 ml (¼ cups) vegetable oil (I use sunflower usually)
    • 60 ml (¼ cups) plant milk (you could also use vegan yoghurt or just water)
    • 100 g (½ cups) light brown sugar (I use dark brown sugar or coconut sugar usually)
    • 2 teaspoon pure vanilla extract
    • 240 g (1 ⅞ cups) flour (You can use any kind of flour. If using self raising, omit the baking powder. )
    • 1 teaspoon baking powder
    • ½ teaspoon salt

    Instructions

    • Preheat the oven to 190C°/375℉
    • Line a loaf tin with baking paper or parchment. Leave some over the edges, you will use this to pull the cake out of the tin later.
    • Chop the rhubarb stems into 1 cm slices and sprinkle with 1 teaspoon of the sugar.
      100 g chopped rhubarb
    • Roughly mash the bananas in a large mixing bowl
      220 g super ripe bananas
    • Add the sugar, oil, vanilla, and plant milk, and give it a good stir. You want the sugar to start to dissolve.
      60 ml vegetable oil, 60 ml plant milk, 100 g light brown sugar, 2 teaspoon pure vanilla extract
    • Sift in the flour, baking powder, salt and mix.
      240 g flour, 1 teaspoon baking powder, ½ teaspoon salt
    • Fold in the rhubarb.
    • Transfer the banana and rhubarb cake mix to the lined tin.
    • Add extra bits of sliced banana or rhubarb if desired on top & pop in the oven.
    • Bake for about 35 mins. Then test the cake with a skewer. If it comes out clean, then the cake is done. If not, put it back in your oven for another 5-10 mins.
    • Use the paper you cleverly left hanging over the edges to remove it from the tin, then let the cake cool.
    • This banana bread will keep for around a week in an airtight container. It also freezes well!

    Notes

    Equipment

    I always bake my banana loaf cakes in a 28cm/11" x 10cm/4" tin, which I line with greaseproof paper. A smaller tin will take longer to bake in the oven, so be sure to take that into account when baking. If using a smaller loaf tin, cover the top with foil in the last stages of baking to prevent the top from catching and burning. .

    Substitutions & Variations

    This recipe is so easy and always turns out perfectly, even in my old and slightly erratic oven. Here are some variations you can try.
    • Gluten-Free- choose your favourite gluten-free flour to make this a gluten free banana bread. I find that sometimes you will need a little extra plant milk with gluten-free baking.
    • Muffins - this recipe makes excellent Rhubarb Banana Muffins. Mix in exactly the same way, then bake in a lined muffin tin at 190C/375F for 25 minutes or until cooked. You can also top it with streusel or coconut to be extra fancy.
    • Other Fruits -substitute the rhubarb for strawberries, raspberries or apples.
     

    Nutrition

    Calories: 127kcalCarbohydrates: 29gProtein: 2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 138mgPotassium: 126mgFiber: 1gSugar: 11gVitamin A: 31IUVitamin C: 2mgCalcium: 45mgIron: 1mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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      5 from 1 vote (1 rating without comment)

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    1. Dawn says

      August 13, 2023 at 5:00 pm

      In the ingredient list it says to use baking powder but in the instructions it calls for baking soda. It never says when to add the rhubarb, which is in the ingredients list.

      Reply
      • Louise-Claire Cayzer says

        August 13, 2023 at 5:56 pm

        Thank you so much for letting me know these omissions. The recipe should say Baking Powder. The rhubarb gets folded into the batter just before putting it into the tin- I've updated the instructions to reflect that.

        Reply

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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    Rhubarb and banana bread sliced up.

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