Rhubarb Bannan Bread with Cardamom Glaze
Course
Dessert
Cuisine
Baking
Keyword
baking
Servings
Prep Time
1
loaf
10
min
Cook Time
75
min
Servings
Prep Time
1
loaf
10
min
Cook Time
75
min
Ingredients
For the Bread
2
cups
rhubarb
cut into 1/2 inch pieces (1/2 cup sugar)
1
cup
sugar
divided
2
cups
flour
2
tsp
baking powder
1/2
tsp
baking soda
1
tsp
cinnamon
1/2
tsp
salt
1/2
cup
unsalted butter
114g, softened
2
large
eggs
3
very ripe
bananas
mashed (1/2 cup sugar)
1/4
cup
sour cream
60g
1
tsp
vanilla extract
For the Glaze
3/4
cup
icing sugar
85g
2
tbsp
milk
1/4
tsp
cardamom
Instructions
For the Bread
Preheat the oven to 350 and gerease a loaf pan, setting aside.
In a medium sized bowl, mix the rhubarb with 1/2 cup of the sugar, coating evenly. Set aside.
In another medium sized bowl (small glass), mix together flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl, cream the butter and remaining 1/2 cup sugar together. Beat in the eggs, then mashed bananas, sour cream and vanilla.
Stir in the dry ingredients until fully mixed together, then fold in the rhubarb.
Pour ino loaf pan and bake for 75 minutes or until a toothpic comes out clean. Let cool 10 minutes in pan before removal.
For the Glaze
In a medium sized bowl, whisk togeher the icing sugar, milk and cardamom.
Allow bread to cool for a least 20 minutes prior to pouring the glaze over top. Slice and serve.
Recipe Notes
The cardamom glaze is the bomb on this.