When strawberries and rhubarb are in season this Strawberry Rhubarb Bread with bananas should be one of the first things you add to your baking list.
*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
Can you feel it? Spring is in the air! Well, maybe not really...yet (at least here in the Midwest where I live)...but it IS coming, and we are all so, so ready!
But until the days warm up, and all the crazy snow melts, this strawberry quick bread recipe will put a springtime smile on your face and is sure to brighten your mood with just one bite!
What tastes better in spring than fresh, plump strawberries? Not much in my book.
Now, pair those luscious berries with some lovely, tart rhubarb and a slight hint of banana (because who doesn't love banana bread?) and you've got yourself an incredibly moist and fresh tasting strawberry quick bread with a flavor that's completely perfect for spring, and utterly out of this world!
**Please Note - The printable recipe card with detailed instructions and complete ingredient measurements for making Super Easy Strawberry Bread with Rhubarb & Banana is available near the end of this post.
The ingredient list:
- fresh strawberries
- fresh rhubarb
- over-ripe bananas
- all-purpose flour
- light-colored oil (canola or grapeseed)
- baking soda
- pure vanilla extract
- brown sugar
- quick-cooking oats
How to make strawberry rhubarb bread:
- In a large bowl, whisk together the flour, baking powder, salt, brown sugar, and quick-cooking oats.
- In a medium bowl, whisk together the buttermilk, egg, oil, vanilla, and mashed banana.
- Pour the liquid ingredients into the dry ingredients and stir to combine.
- Add the chopped fresh strawberries and rhubarb to the batter and mix until just combined.
- Pour the batter into a prepared 9x5 loaf pan that has been sprayed with baking spray.
- Bake in a preheated 350-degree oven for 90 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
I hope you've enjoyed this recipe for banana bread with strawberries and rhubarb, and will decide to make a loaf for yourself.
Especially now that strawberries and rhubarb are in season. I just know you're going to love it as much as we did!
Below is the printable recipe card along with the nutritional information for today's flavorful quick bread recipe.
If you enjoy this recipe and are anxious to give it a try, I'd appreciate if you'd take a moment to give this recipe some feedback by way of stars. Thank you so very much! 🙂
Strawberry Rhubarb Bread with Bananas
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup quick cooking oats
- 1¼ cups packed brown sugar
- ¼ cup grapeseed oil, or canola oil
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla
- 4 tablespoons butter, melted
- 2 large overripe bananas, mashed
- 1½ cups sliced strawberries
- 1 cup sliced rhubarb, stalk only
- Preheat oven to 350 degrees.
- In a large bowl, combine the flour, baking powder, salt, oats and brown sugar.
- In a medium bowl, whisk together the oil, egg, buttermilk, vanilla, bananas and melted butter.
- Stir the wet ingredients into the dry ingredients, until just incorporated.
- Gently fold the strawberries and rhubarb into the batter.
- Pour the batter evenly into a prepared 9×5 loaf pan that has been sprayed with baking spray.
- Bake in a preheated oven for approximately 90 minutes (or until a toothpick inserted into the center comes out clean).
- Cool on a wire rack for approximately 20 minutes and then turn the loaf out of the pan to cool completely before slicing and serving.
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
I saw the comment above about the baking soda, and I assumed the recipe had been corrected. However, it still overflowed in the oven, and I am for sure using a 9x5 loaf pan. And suggestions? It's not done yet but I'm sure it will still taste delicious!
I'm glad you checked the comments section as it seems others have (sadly) had this same problem.
I'm embarrassed to say that I had not remembered to change the recipe to read baking powder (not soda), and for that, I can not apologize enough.
I have no excuse for my error except forgetfulness. That said, I do know your bread WILL still taste good and I appreciate your attitude on that.
Of course, I do hope you'll accept my sincere apologies and note that I also decreased the amount of baking powder to 1 teaspoon just for safety's sake.
Please feel free to write me back and let me know how things finished baking for you. I hope that taste will override looks in this instance. 😉
Thanks for your kindness,
It indeed tastes great!
I just wanted to make sure I wasn't crazy. I'm the most forgetful person ever so I totally understand.
Baking and I don't get along. My husband came upstairs, took one look at it, shook his head and said "man, you and baking!" But he keeps eating it!
Thanks for writing back. You are the sweetest person ever. I'm so happy you enjoyed the flavor, and I'm glad your husband seems to be enjoying it too. LOL. Keep on baking and have fun with it.
I hope you'll visit me again.
Take good care,
I am not using fresh strawberries and rhubarb. I wanted to use a Strawberry and rhubarb preserves. Would that work?
No, it wouldn't work because using preserves would add too much moisture to the batter.
I suggest using fresh fruit for this recipe.
Thanks for your question.
@Renée, Thank you for your response.
Shannon Siebe says
I made this today and it over flowed big time when it was baking. Should I have used two loaf pans? I thought it was for one loaf pan. It looked sad but tasted good.
I'm so sorry to hear about the overflow and I'm not sure why that would happen.
The only thing that comes to mind is that maybe your loaf pan was a bit smaller than standard size?
I happy that it still tasted good, but since we all eat with our eyes first I understand that looks are important.
Two loaf pans would work, of course, but this recipe was written for just one and I never have had that problem.
I wish I could help come up with a better answer, but I'm at a loss.
Again, sorry that happened.
Take good care,
I’m sorry for my error. I wish I had an editor. 😉
It’s baking powder.
I will fix the recipe post ASAP.
Thanks for alerting me to my error, Linda!
I love this recipe and will make it when I return from Germany. Rhubarb adds tartness and flavor to breads like this.
Rhubarb and strawberry work so well together. I hope you enjoy this recipe!
I'm not usually a fan of rhubarb however this bread may be the thing to change my opinion of it.
Donna Currie says
Love the use of the tart rhubarb, and the glasses are adorable!
Wishing I still had some frozen rhubarb right now... or you know - THAT IT WAS SUMMER.
Felice Geoghegan says
What a great flavor combination! Your bread looks so moist and delicious, and I am craving a piece now. I hope that Spring arrives really soon for you, as everyone on the Mainland has certainly earned an early Spring 🙂
I've never had rhubarb before, it's not available here..but I'm sure this flavor combo tastes great! Anything with strawberries and banana, count me in!
Stacy Rushton says
Fabulous flavor combination, Renée! We adore rhubarb and put it in everything when it's in season. I love that you also added bananas with the strawberries. And then the walnuts! Gorgeous loaf!
Heather Schmitt-Gonzalez says
I definitely canNOT feel it - but I SO want to! Maybe if I closed my eyes and ate a slice of your beautiful bread, I could just pretend ;). Lovely Renee!
Alice // Hip Foodie Mom says
Where in the Midwest are you? I'm in Madison, WI and can't wait for Spring. . they tell me though not to expect it (fully) until late April/May?! LOVE your strawberry bread. . absolutely fabulous!
Renee Goerger says
I'm in Illinois, Alice. Late April or May? I hadn't heard that. Oh joy! NOT!
Liz Berg says
I love that you added bananas and rhubarb! Moist and perfect for spring....if it ever arrives!!!
Wow. You use rhubarb as well. It's one of my most desired ingredient. So hard to find it here in Rome. Great recipe.