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.
This recipe post is being updated from when it was originally published in 2014 with additional information that I hope you'll find useful. The recipe itself, along with the photos have remain unchanged.
Jump to:
- What I wrote about this recipe in March of 2014
- Why this recipe works
- The ingredient list:
- Can this quick bread be frozen?
- How to make strawberry rhubarb bread:
- Can granulated sugar be substituted for the brown sugar in this recipe?
- How many servings does this recipe make?
- What does rhubarb taste like?
- Can frozen rhubarb be used in this recipe?
- What does the oatmeal do for this quick bread?
- Additional quick bread recipes
- Printable Recipe Card
What I wrote about this recipe in March of 2014
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!
Why this recipe works
What tastes better in spring and early summer 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 with a taste that out of this world!
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
- butter
- egg
- buttermilk (or buttermilk alternative)
- salt
Can this quick bread be frozen?
You bet! Wrap it well or store it in an airtight freezer container and you can keep it in the freezer for up to two months.
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.
Can granulated sugar be substituted for the brown sugar in this recipe?
I don't recommend it, but it can be done. Using granulated sugar will make this bread a bit dry and crumbly, not nearly as soft and moist as it is intended to be.
Brown sugar includes molasses (which gives it its brown color) so it also gives a depth of flavor that white sugar can't.
Find out more about the differences between white and brown sugar and the usages for both.
How many servings does this recipe make?
As written, this recipe is intended to make 12 slices/servings.
However, I completely understand if you want to make larger slices for yourself...not that I'd know anything about that type of thing. *wink*
What does rhubarb taste like?
On its own, rhubarb is tart and somewhat puckery in flavor. However, in baked goods it is excellent when paired with naturally sweet fruits (such as strawberries) which help balance and compliment the flavor of the pinkish red celery-looking fruit very nicely.
Can frozen rhubarb be used in this recipe?
Yes, and the really nice thing is that you don't need to thaw it first. Add the frozen chopped rhubarb directly to the batter when mixing and you're good to go.
The same thing goes for strawberries. If using frozen strawberries, make sure they're separated into individual berries and give them a rough chop if they're whole. You can toss the chopped frozen strawberries directly into the batter before baking.
What does the oatmeal do for this quick bread?
I like to add the oatmeal for additional structure and fiber. It also adds a slight nutty flavor to this quick bread that is very enjoyable.
Additional quick bread recipes
Blueberry Banana Quick Bread with white chocolate and pecans is a definite upgrade from your typical banana loaf recipe. It's easy to make too!!
Yep, you read that right... Eggplant Zucchini Bread. It's so moist and flavorful, AND it's a great way to bump up the nutrition level of your next zucchini quick bread without anyone being the wiser.
Italian Herb Quick Bread comes together in a snap with only one bowl, one spoon, and no kneading required. It's fast, easy, and super delicious!
When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!
Printable Recipe Card
Strawberry Rhubarb Bread with Bananas
Equipment
- pastry blender optional, for mashing the banana
- cake tester optional
- kitchen scale optional
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees, Fahrenheit (175 Celsius)
- 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 incorporated. Do not over mix.
- 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 or cake tester 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.
Notes
Nutrition
I sincerely hope you've enjoyed today's quick bread recipe with bananas strawberries and rhubarb as much as I've enjoyed bringing it to you!
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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.
Until we eat again, I hope you have a delicious day!!
Kris says
This is the best recipe. The bread is so moist and not dry like usual banana bread. We can’t stop eating it! I tripled the recipe and got 3 loaves and 5 mini loaves. Already eaten 1 small and almost 1 large. The rest were rushed to the freezer
Renée says
Hi, Kris!
This comment is gold! I'm so happy you enjoyed this recipe so much that you even tripled the recipe.
Priceless. Thanks for the 5-star rating as well. That means a lot to me...and my site.
Enjoy your day, and please visit me again here in my Kudos Kitchen!
Renee
Lauren says
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!
Renée says
Hi, Lauren.
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,
Renee
Lauren says
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!
Renée says
Lauren,
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,
Renee
Phyllis says
I am not using fresh strawberries and rhubarb. I wanted to use a Strawberry and rhubarb preserves. Would that work?
Renée says
Hi, Phyllis.
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.
Renee
Phyllis says
@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.
Renée says
Hello, Shannon!
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,
Renee
Renée says
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!
Renee
Gerlinde@Sunnycovechef says
I love this recipe and will make it when I return from Germany. Rhubarb adds tartness and flavor to breads like this.
Renée says
Rhubarb and strawberry work so well together. I hope you enjoy this recipe!
Renee says
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!
Heather says
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 🙂
Bakingyummies says
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
Renee,
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!!!
Rossella says
Wow. You use rhubarb as well. It's one of my most desired ingredient. So hard to find it here in Rome. Great recipe.