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.
- 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
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
- buttermilk (or buttermilk alternative)
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.
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 that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Google appreciates ratings on recipes and, in turn, will show my recipes to more people. Thank you!!
Printable Recipe Card
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, 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.
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!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Until we eat again, I hope you have a delicious day!