Name: Honey-Rhubarb Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1
Cuisine: American
Ingredients: 4 oz sliced, fresh rhubarb (do not use the leaves, they are toxic!) + 2 tbsp. finely chopped rhubarb; 1.5 oz rhubarb puree; 2 tbsp. Nude Bee Honey Co.'s Blueberry Honey; 1 1/2 cups all-purpose flour; 1 tsp. baking soda; 1/4 tsp. salt; 2 large eggs; 1/2 cup coconut oil, room temperature; 1 tsp. vanilla; 1/4 cup Nude Bee Honey Co.'s Blueberry Honey; 3 ripe bananas, mashed; 1/2 cup shredded unsweetened toasted coconut

Jump to Recipe

Summer is coming to an end and I still have some rhubarb hanging around! This honey-rhubarb banana bread uses fresh rhubarb puree and Nude Bee Honey Co.'s Blueberry Honey! A great back-to-school treat!

This is a sponsored post. I was fortunate enough to receive products and/or monetary compensation from Nude Bee Honey Co. Though products were received, all opinions are my own and I would not recommend a product that I did not enjoy!

Why have one banana bread when you can have two?!

Okay, do we really need more banana bread recipes?

The answer is: yes!

Seriously, I feel a banana bread craze coming on at some point. Probably the most beginner recipe for new bakers. And basically fool-proof 🙂

Honey-Rhubarb Banana Bread on white plates. One slice touched by hand. Rhubarb, honey jar and small glass bowl on brown table.

Today's honey-rhubarb banana bread recipe is in partnership with Nude Bee Honey Co. You all know how much I love their honey! When I began making this honey-rhubarb banana bread, my focus was on the rhubarb. My neighbor had given me a bunch and I wanted to use it up before it wilted.

Side note: rhubarb freezes well! I tend to keep a bag in my freezer for future use 🙂

Honey-Rhubarb Banana Bread on wooden pad. Knife, white plates and rhubarb on purple table

Then I thought about the honey rhubarb ice cream I have made in the past and thought honey would be a great substitute to sugar in this recipe!

Honey-Rhubarb Banana Bread on white plates and on wooden pad with knife and ingredients. Chopped rhubarb on plate. Dough in bowl.

And that is how this honey-rhubarb banana bread came together 🙂

One thing I want to point out: the rhubarb topping. Make sure to toss those rhubarb pieces in some honey. I left them sugar-free the first time and when I picked off one to try after baking in the oven, I was met with bitterness! I just thought that it would absorb some sweetness from the bread. Turns out I was wrong, haha! So yes, anywhere you use the rhubarb, it needs some sweetness to help out!

Honey-Rhubarb Banana Bread slices on white plates with spoon. Rhubarb, glass bowl, wooden pad with loaf of bread with knife on the table.

Which is not a bad thing because we are all about this Blueberry Honey and not masking it! I like to drizzle excess honey onto my slices to enjoy that rich flavor 🙂 A nutritious snack that is healthy and delicious!

PS: With the cooler weather coming, it is nice to have some honey on hand for hot tea! You never know what you will be fighting this winter!

📖 Recipe

Honey-Rhubarb Banana Bread

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Have leftover rhubarb hanging around?! This honey-rhubarb banana bread is perfect as a back-to-school treat! And be sure to use that delicious blueberry honey!

Ingredients

4 oz sliced, fresh rhubarb (do not use the leaves, they are toxic!) + 2 tbsp. finely chopped rhubarb
1.5 oz rhubarb puree
2 tbsp. Nude Bee Honey Co.'s Blueberry Honey

Bread

1 ½ cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt
2 large eggs
½ cup coconut oil, room temperature
1 tsp. vanilla
¼ cup Nude Bee Honey Co.'s Blueberry Honey
3 ripe bananas, mashed
½ cup shredded unsweetened toasted coconut

Instructions

To make the rhubarb puree, add some sliced rhubarb to a food processor and puree until smooth. Measure out 1.5 oz.
Combine two tablespoons finely chopped rhubarb with one tablespoon honey.
Combine sliced rhubarb with one tablespoon honey. Toss and set aside.

Bread

Sift flour, baking soda, and salt into a bowl. Set aside.
Preheat oven to 350F. Grease 9x5x2 bread loaf pan with coconut oil.
Cream together the coconut oil and sugars until light and fluffy (basically until the sugars meld together.) Add one egg at a time, waiting to fully incorporate before adding the next. Add in vanilla, rhubarb puree, and bananas: mix until bananas have broken down. Add the flour mixture, toasted coconut, marinated rhubarb slices. Mix until just combined!
Pour batter into loaf pan. Top with finely chopped rhubarb pieces (try to drain off excess liquid.) Place into oven and bake for 1 hour - 1 hour 15 minutes, or until toothpick comes out clean (begin checking around the 55 minute mark.)
Cool in pan until you can handle with your hands and turn out onto a cooling rack. Allow to cool before slicing (if you can wait that long!)

Notes

Toasted coconut is super simple to make and my tutorial can be found here: https://thecookiewriter.com/tutorial-make-toasted-coconut/

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 476Total Fat: 18gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 281mgCarbohydrates: 78gFiber: 3gSugar: 53gProtein: 5g