Banana Rhubarb Chocolate Chip Bread

It’s officially spring when the rhubarb is ready!  I know that I keep posting about spring, but for goodness sake it has taken us so long to GET spring.  I think I’m trying to come to terms with the fact that is finally nice out.  PLEASE DON’T LET ME JUST HAVE JINXED IT!

Not that I believe in that or anything.

Rhubarb Chocolate Chip Banana Bread
From: delishhh.com

2 cups rhubarb chopped into 1/2-inch pieces
1 cups sugar, divided
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp freshly grated nutmeg
3/4 tsp salt
8 tbsp 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

Position the oven rack in the middle and preheat the oven to 350 degrees F. Generously butter a 9×5-inch loaf pan and line it with parchment paper.

In a medium bowl, stir together the rhubarb with 1/2 cup of sugar. . . oh boy, does the rhubarb need this sugar!  Set aside while you prepare the bread batter.

In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt, until fluffy and well-combined.

Using a stand mixer fitted with a paddle attachment beat the butter and the remaining 1/2 cup of sugar together with an electric mixer on high speed until light and creamy, about 8 minutes.

On medium speed, with your electric mixer, beat in the eggs on at a time, using a rubber spatula to scrape the bottom and sides of the bowl between additions. Add bananas, sour cream, and vanilla, scraping the sides and bottom of the bowl between additions.

Add the flour mixture to the butter-sugar mixture in two parts, and, with the mixer on low speed, stir just until just combined. Gently fold in the rhubarb and chocolate chips until evenly distributed.

Scoop the batter out into the baking pan (make sure you used the proper size pan, NOT an 8×4 . . . it’s a large recipe, and I made this mistake!) and smooth out the top. Bake around 1 hour and 20 minutes and the top of the bread is a deep golden brown, or until a toothpick inserted into the center of the bread comes out clean.

Allow the bread to cool on a baking rack for 15 minutes before running a knife around the perimeter of the bread to unstick it from the loaf pan. For best results, allow to cool overnight (or for the rest of the day) upside down, uncovered.

Truth be told, I really didn’t like the chocolate chips in this bread!  I know, you’re shocked, so am I!  What chocolate loving woman wouldn’t want chocolate chips in banana bread??  Next time (which there definitely will be), I think I will make it without the chocolate.

It must be some sort of spring fever I’m suffering from.

Whatever it is, I hope it comes back.  Try it yourself . . . with chocolate chips . . . without . . . let me know what YOU think.