RHUBARB BANANA BREAD BITES with FRUIT FILLING

6/24/2022

Rhubarb Banana Bread Bites with Fruit Filling

My family loves Rhubarb Banana Bread Bites swirled with Fruit Filling – perfect for both special days and everyday munching! With a super-moist texture, buttery banana flavor, and incredibly soft crumb, this is our family-favorite banana bread made extra special with bits of fresh rhubarb and a flavorful sweet rhubarb filling in a sweet little bite size!

Rhubarb Banana Bread Bites with Fruit Filling

Rhubarb Jam

RHUBARB BANANA BREAD BITES RECIPE TIPS:

CHOOSE THE RIGHT BANANAS: Look for bananas that are ripe and spotted with brown “sugar spots” for the best banana flavor – the browner and riper, the better! The riper the bananas, the sweeter it is and the more moisture it will impart. If you don’t have ripe bananas, don’t make this recipe!
FROZEN BANANAS: You can use frozen bananas. Thaw at room temperature and drain off any excess liquid before using in this recipe
MASHING BANANAS: You can use your hand mixer to mash bananas! Break or slice the ripe bananas into large pieces and place in a medium bowl. Begin beating on low, then gradually increase to medium-high speed to mash the bananas completely. If you are weighing your ingredients on a kitchen scale, you can easily use this bowl for the rest of the wet banana bread ingredients.
RHUBARB: This recipe is best with tender fresh rhubarb early in the season! Pick the pinkest and most tender stalks you can find, and after rinsing with cold water and drying, chop them finely.
BUTTER: Use softened butter for a soft texture and irresistible butter flavor. In a pinch, you can substitute vegetable oil, which will keep the banana bread incredibly moist and maintain a tender crumb.
BROWN SUGAR: You can substitute light brown sugar or dark brown sugar for the granulated sugar in this recipe – some people think this makes your banana bread softer and moister – they all work well in my opinion!
SOUR CREAM OR YOGURT: You can replace the milk with plain yogurt or sour cream for a richer flavor and denser banana bread.
FOR PERFECT BANANA BREAD: One of my secrets for Banana Bread Bites that do NOT have a fruit filling is to brush warm maple syrup or honey over the top of the warm loaves when I take them out of the oven. This seals the top and keeps the Banana Bread Bites SUPER moist and fresh!
HOW TO FREEZE BANANA BREAD BITES: Cool baked banana bread bites completely. Lightly wrap each piece in plastic wrap, and place in a large freezer-friendly reusable container. Date the container and freeze for up to 3 months. For best results, thaw uncovered and unwrapped in the refrigerator.

BANANA BREAD BITES RECIPE VARIATIONS:

FRUIT FILLED BANANA BREAD BITES: In addition to the homemade Rhubarb Jam used for Rhubarb Banana Bread Bites, I also like to use Bonne Maman Intense Fruit Spreads or Smuckers Natural Fruit Spreads for best results – our favorite flavors are Apricot, Raspberry, Strawberry, Blueberry and Peach – it’s hard to pick just one!
BANANA NUT BITES: Stir in ¾ cup chopped nuts to the banana bread batter – either pecans or walnuts add a nice sweet taste and tender crunch.
CHOCOLATE CHIP BANANA BITES: Stir in 1 cup mini chocolate chips (semi-sweet or dark chocolate are both wonderful!).
CINNAMON & BROWN SUGAR BANANA BITES: Stir in 1 teaspoon of cinnamon to the batter, and sprinkle the top of the banana bread with a half teaspoon of cinnamon & brown sugar before baking.

Rhubarb Banana Bread Bites with Fruit Filling

CRAVING MORE RHUBARB RECIPES?

If you love all the rhubarb recipes in spring as much as I do, then be sure to check out a few more of our absolute favorite ways to enjoy rhubarb during it’s season.

Rhubarb Banana Bread Bites with Fruit Filling

RHUBARB BANANA BREAD BITES with FRUIT FILLING

Rhubarb Banana Bread Bites with Fruit Filling

INGREDIENTS:
½ cup (1 stick) unsalted butter (room temperature)
2 large eggs (room temperature)
2 cups (250 g) all-purpose flour (spooned & leveled, not scooped)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup (200 g) granulated sugar
4 medium ripe bananas, mashed (about 1-1/2 cups or 450 g)
½ cup milk or half & half
2 teaspoons pure vanilla extract
½ cup finely chopped fresh rhubarb
½ cup Rhubarb Jam or Raspberry Rhubarb Jam

SPECIALTY EQUIPMENT:
Nordic Ware Pro-Cast Brownie Bites Pan (16-well pan) or
USA Pan Bakeware Aluminized Steel Brownie Bite Pan (20-well pan) or
Pampered Chef Brownie Pan (12-well pan)

HOW I MAKE THESE:

Remove butter and eggs from refrigerator and allow to come to room temperature.
Preheat oven to 350 degrees and adjust rack to middle of oven. Lightly spray each well in individual brownie bite pan with nonstick baking spray or line with a parchment paper liner; set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt until combined.
In a large bowl, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Blend in the mashed bananas. Add the eggs one at a time, beating well after each addition. Mix in the milk and vanilla on medium speed until well blended.
Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients, and add the fresh rhubarb bits. Slowly stir everything together just until no more flour pockets remain. Do not overmix!
Spoon the batter evenly into the individual wells of your prepared baking pan. Add about a teaspoon of Rhubarb Jam or Raspberry Rhubarb Jam into the center of each, and swirl gently with a sharp knife – back and forth a few times in each.
Bake depending on the size of your pans: usually about 14-18 minutes, or until the top is golden and springs back when lightly touched in the middle. A toothpick inserted in the center of an individual cake will come out clean when the Rhubarb Banana Bread Bites are done – test in an area where there is NOT fruit filling for best results. Baking time will depend on the size of your pan, so you’ll need to watch these carefully. Note that dark baking pans will bake faster and create a darker top and bottom.
Remove from the oven and allow to cool for 10 minutes before removing from pan to cool completely on a wire rack. I use a small spatula or fork to remove the individual cakes easily.
Store in a single layer in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

YIELD: makes 16 to 20 individual servings, depending on the number of wells in your pan.

RHUBARB BANANA BREAD BITE BAKING TIPS:

CHOOSE THE RIGHT BANANAS: Look for bananas that are ripe and spotted with brown “sugar spots” for the best banana flavor – the browner and riper, the better! The riper the bananas, the sweeter it is and the more moisture it will impart. If you don’t have ripe bananas, don’t make this recipe!
FROZEN BANANAS: You can use frozen bananas. Thaw at room temperature and drain off any excess liquid before using in this recipe
MASHING BANANAS: You can use your hand mixer to mash bananas! Break or slice the ripe bananas into large pieces and place in a medium bowl. Begin beating on low, then gradually increase to medium-high speed to mash the bananas completely. If you are weighing your ingredients on a kitchen scale, you can easily use this bowl for the rest of the wet banana bread ingredients.
RHUBARB: This recipe is best with tender fresh rhubarb early in the season! Pick the pinkest and most tender stalks you can find, and after rinsing with cold water and drying, chop them finely.
BUTTER: Use softened butter for a soft texture and irresistible butter flavor. In a pinch, you can substitute vegetable oil, which will keep the banana bread incredibly moist and maintain a tender crumb.
BROWN SUGAR: You can substitute light brown sugar or dark brown sugar for the granulated sugar in this recipe – some people think this makes your banana bread softer and moister – they all work well in my opinion!
SOUR CREAM OR YOGURT: You can replace the milk with plain yogurt or sour cream for a richer flavor and denser banana bread.
FOR PERFECT BANANA BREAD: One of my secrets for Banana Bread Bites that do NOT have a fruit filling is to brush warm maple syrup or honey over the top of the warm loaves when I take them out of the oven. This seals the top and keeps the Banana Bread Bites SUPER moist and fresh!
HOW TO FREEZE BANANA BREAD BITES: Cool baked banana bread bites completely. Lightly wrap each piece in plastic wrap, and place in a large freezer-friendly reusable container. Date the container and freeze for up to 3 months. For best results, thaw uncovered and unwrapped in the refrigerator.

BANANA BREAD BITE VARIETIES:

FRUIT FILLED BANANA BREAD BITES: In addition to the homemade Rhubarb Jam used for Rhubarb Banana Bread Bites, I also like to use Bonne Maman Intense Fruit Spreads or Smuckers Natural Fruit Spreads for best results – our favorite flavors are Apricot, Raspberry, Strawberry, Blueberry and Peach – it’s hard to pick just one!
BANANA NUT BITES: Stir in ¾ cup chopped nuts to the banana bread batter – either pecans or walnuts add a nice sweet taste and tender crunch.
CHOCOLATE CHIP BANANA BITES: Stir in 1 cup mini chocolate chips (semi-sweet or dark chocolate are both wonderful!).
CINNAMON & BROWN SUGAR BANANA BITES: Stir in 1 teaspoon of cinnamon to the batter, and sprinkle the top of the banana bread with a half teaspoon of cinnamon & brown sugar before baking.

Original recipe published June 2014; revised & reposted June 2022.

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