Strawberry Rhubarb Banana Bread
1 cup rhubarb (about 5 ounces) chopped into 1/2-inch pieces
1 cup strawberries (about 5 ounces) finely chopped
1 1/2 cups sugar, divided
2 cups (9 ounces; 254 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon 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 teaspoon pure vanilla extract
2 tablespoon dark rum
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 and strawberries with 1/2 cup of 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 cup of sugar together with an electric mixer on high speed until light and creamy, about 8 minutes. With the mixer on medium speed, 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, vanilla and bourbon, 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 macerated fruit until evenly distributed.
Scoop the batter out into the baking pan and smooth out the top. Bake around 1 hour and 10 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. You should feel the top of the bread and it should show some resistance to your touch.
Allow the bread to cool on a baking rack for 15 minutes before running a knife around the perimeter of the bread to disengage it from the loaf pan. For best results, allow to cool overnight (or for the rest of the day) upside down, uncovered. The bottom might get soggy otherwise, and this way you preserve your banana bread’s nice crust.
For best results, store loosely draped with a kitchen towel. Wrapping your banana bread in plastic or foil will result in gummy texture.