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Rhubarb and Banana Caramel Bread

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Serves | Prep Time | Cook Time 30 to 40 minutes

Why I Love This Recipe

I was going through a few blogs the other day and saw this recipe on What Smells So Good and decided to make it. I had a couple of stalks of rhubarb that were begging to be used. The bread is very moist. The combination of bananas and rhubarb seems to work. I did add banana Dulce De Leche to the middle as well. It called for flaxseed, since I did not have it I used oatmeal and also I changed the yogurt to sour cream. This version will have a bit more fat in it I am sure.

Ingredients You'll Need

1 Tbsp. ground oatmeal
1/4 cup warm water
1/3 cup sour cream
1 cup milk
1 tsp. almond extract
1 tsp. vanilla
1/3 cup brown sugar
1/2 tsp. cinnamon
1/3 cup water
1 1/4 cup all purpose flour
1/2 cup large flake oatmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
1 medium banana sliced
2 stalks rhubarb, cut into bit size pieces
2 tbsp. banana Dulce De Leche
1 tbsp. sugar & cinnamon


Preheat over to 375º.

Grease your bread pan.

Add First amount of water to the ground oatmeal and let stand for 5 minutes.

In a medium size bowl and combine sour cream, milk, vanilla, almond extract, brown sugar and water; mix until smooth.

In another medium size bowl whisk flour, oatmeal, baking powder, salt and cinnamon together.

Stir flour mixture into wet until just combined.

Pour 1/2 the batter into the loaf pan.

Place sliced bananas and the rhubarb over this batter and place dollops of the Dulce De Leche on top of the fruit.

Pour the rest of the batter over the fruit.

Sprinkle the cinnamon and sugar over the top.

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