Whole wheat rhubarb banana bread is made healthier with no refined sugar, butter or oil, but so soft and tender that you’d never be able to tell! The rhubarb adds a nice tart flavor, while the banana balances out the tart with a lovely sweetness.
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Nutrition Facts
Healthy Rhubarb Banana Bread
Amount Per Serving (1 slice)
Calories 107 Calories from Fat 11
% Daily Value*
Total Fat 1.2g 2%
Saturated Fat 0.3g 2%
Cholesterol 31mg 10%
Sodium 192.7mg 8%
Total Carbohydrates 22.3g 7%
Dietary Fiber 2.3g 9%
Sugars 9.5g
Protein 3.3g 7%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:12 slices
Healthy Rhubarb Banana Bread
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
You will never miss the oil or refined sugar in this delicious whole wheat bread recipe. The rhubarb adds a nice tart flavor; while the banana balances out the tart with a lovely sweetness.
  • cups whole wheat flour spelt flour and whole wheat pastry flour also work
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon all spice
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 large bananas mashed (this should be over 1 cup)
  • cup honey or maple syrup
  • 1 cup finely chopped rhubarb about 1 large stalk
  1. Preheat oven to 350 degrees F. and prepare an 8x4" loaf pan** with cooking spray.
  2. Whisk flour, baking powder, baking soda salt and all spice, in a medium bowl and set aside.
  3. ***Use a stand or hand-held mixer to beat eggs on medium speed for about 30 seconds. Mix in vanilla, banana and honey until combined.
  4. Slowly add in the flour mixture and stir on low speed until just combined. Gently fold in rhubarb. Pour batter into prepared loaf pan. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.
  5. Cool bread in pan for 10 minutes. Loosen sides with a knife and remove from pan. Enjoy!
Recipe Notes

*You will want to make sure your 3 large bananas, mashed, measures over 1 cup. 1 1/2 cups would be great- this way the bread won't be too dry.
**An 8x4" loaf pan is slightly smaller than the typical 9x5" loaf pan.
***Alternatively, you can beat and mix by hand. However, I find it easier to use my stand mixer.
****Alternatively, this recipe could be used to make muffins. I'm not sure how many it would make and cook time should be shortened to about 20-25 minutes.

Author: Kim Lee
Course: Breakfast or Snack, Brunch, quick bread
Cuisine: American
Keyword: healthy rhubarb bread, rhubarb banana bread, rhubarb quick bread

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