Rhubarb Chocolate Chip Banana Bread

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups rhubarb chopped into 1/2-inch pieces
• 1 cups sugar, divided
• 2 cups (9 ounces; 254 grams) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp freshly grated nutmeg
• 3/4 tsp salt
• 8 tbsp (1 stick) unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 3 overripe bananas, mashed (about 1 1/2 cups)
• 1/4 cup sour cream
• 1 tsp pure vanilla extract
• 1/2 cup chocolate chips

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with a little of the softened butter.

2. Toss the chopped rhubarb with about half the sugar in a bowl and let it sit 10 minutes. Drain off any liquid before using.

3. Whisk the flour, baking powder, baking soda, nutmeg and salt together in a medium bowl.

4. Beat the remaining butter with the remaining sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla, sour cream and mashed bananas.

5. Fold the dry ingredients into the wet mixture just until no streaks of flour remain. Do not overmix.

6. Fold in the drained rhubarb and the chocolate chips. Spread the batter evenly into the prepared pan.

7. Bake 60 to 70 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.

8. Cool the loaf in the pan for 10 minutes, then turn it out onto a rack and cool completely before slicing.