Banana Rhubarb Jam Brownie Bites
Tender banana bread bites studded with fresh rhubarb and swirled with tart jam. Moist crumb with fruity brightness balances sweet banana flavor. Perfect for lunchboxes, afternoon snacks, or brunch spreads. The jam swirl adds visual appeal and concentrated fruit flavor that simple banana bread into something special.
Ingredients
- ½ cup unsalted butter
- 2 large egg
- 2 cup all-purpose flourwhole wheat flour1:1nuttier flavordenser texture
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- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 4 whole banana
- ½ cup whole milk
- 2 teaspoon pure vanilla extract
- ½ cup rhubarb, chopped
- ½ cup rhubarb jamstrawberry or raspberry jam1:1different tartness level
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- 0.0 nonstick cooking spray(optional)
Instructions
- 1
Preheat oven to 350F (350°F) and position rack in middle. Spray brownie bite pan wells with nonstick spray or line with parchment.
- 2
Whisk together flour, baking soda, baking powder, and salt in medium bowl.
- 3
Cream butter and sugar on medium speed until light and fluffy, about 3 minutes.
- 4
Blend in bananas. Add eggs one at a time, beating well after each. Mix in milk and vanilla on medium speed until combined.
- 5
Using spoon or spatula, slowly fold dry ingredients into wet ingredients. Add rhubarb and stir just until no flour pockets remain. Do not overmix.
- 6
Spoon batter evenly into prepared pan wells. Add about 1 teaspoon jam to center of each well and swirl gently with sharp knife.
- 7
Bake 14-18 minutes until tops are golden and spring back when lightly touched. Test with toothpick in fruit-free area for doneness.
- 8
Cool in pan 10 minutes, then turn out onto wire rack to cool completely.
Tips
Do not overmix the batter once dry ingredients are added. Stir just until flour pockets disappear to keep crumb tender and prevent tough texture.
Test doneness in areas without fruit filling since jam stays soft. A clean toothpick in cake confirms batter is set.
Use slightly overripe bananas for maximum sweetness and moisture; their softer texture blends more easily.
Good to Know
Cover and store at room temperature up to 3 days, or refrigerate up to 5 days. Keep in airtight container to maintain moisture.
Batter can be prepared through folding step, covered and refrigerated up to 4 hours before baking. Baked bites freeze well up to 2 months in airtight container.
Serve at room temperature or warm. Pairs well with coffee or tea. Good for packed lunches, school snacks, or brunch boards.
Common Mistakes
Overmixing batter creates tough, dense crumb. Stir only until combined to avoid overworking gluten.
Baking too long dries out the delicate cake. Start checking at 14 minutes for proper moisture.
Not draining thawed frozen rhubarb adds excess liquid and can make batter too wet.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I use a standard muffin pan instead of brownie bite pan?
Yes, adjust baking time to 18-22 minutes for standard muffin sizes. Batter may make 12 muffins instead of more numerous smaller bites. Check doneness earlier since larger size takes longer.
What if my batter seems too thick after adding bananas?
Bananas vary in moisture. If mixture is stiff, add milk 1 tablespoon at a time until batter reaches thick but pourable consistency. Overly thick batter creates dense crumb.
How long can I keep these and can I freeze them?
Room temperature storage lasts 3 days; refrigerate up to 5 days. Freeze baked bites up to 2 months in airtight container. Thaw at room temperature 1-2 hours before serving.