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    Home » Dessert Recipes » Fruit Dessert Recipes

    Published: Mar 4, 2014 · Modified: May 14, 2022 by Renée · This post may contain affiliate links · 23 Comments

    Strawberry Rhubarb Bread with Bananas

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    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.

     
    Super Easy Strawberry Bread with Rhubarb and Bananas Recipe - kudoskitchenbyrenee.com

    *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
    • butter
    • egg
    • buttermilk
    • salt

    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.
    Strawberry Bread with Rhubarb and Bananas Recipe - kudoskitchenbyrenee.com

    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!

    When strawberries and rhubarb are in season, this Super Easy Strawberry Bread with Rhubarb & Banana should be one of the first things you add to your baking list. - kudoskitchenbyrenee.com

    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

    Renee Goerger
    When strawberries and rhubarb are in season, this Strawberry Rhubarb Bread should be one of the first things you add to your baking list.
    3.53 from 17 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 10 mins
    Cook Time 1 hr 30 mins
    Total Time 1 hr 40 mins
    Course Breakfast or Dessert, Quick Bread
    Servings 12 slices
    Calories 327 kcal

    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.
    • 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.

    Notes

    Tools and equipment:
    Large bowl, medium bowl, whisk, wooden spoon, 9x5 loaf pan, baking spray, cutting board, paring knife, fork for mashing the banana, spatula, measuring cups, measuring spoons

    Nutrition

    Serving: 1sliceCalories: 327kcalCarbohydrates: 55gProtein: 5gFat: 10gSaturated Fat: 3gCholesterol: 27mgSodium: 262mgPotassium: 303mgFiber: 2gSugar: 27gVitamin A: 195IUVitamin C: 13.4mgCalcium: 87mgIron: 1.9mg
    Tried this recipe?Let us know how it was!

    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.

    Custom Renee Signature

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    Reader Interactions

    Comments

    1. Lauren says

      June 03, 2022 at 3:34 pm

      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!

      Reply
      • Renée says

        June 03, 2022 at 4:29 pm

        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

        Reply
        • Lauren says

          June 04, 2022 at 9:44 pm

          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!

          Reply
          • Renée says

            June 05, 2022 at 8:01 am

            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

            Reply
    2. Phyllis says

      February 03, 2022 at 5:42 pm

      I am not using fresh strawberries and rhubarb. I wanted to use a Strawberry and rhubarb preserves. Would that work?

      Reply
      • Renée says

        February 04, 2022 at 7:35 am

        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

        Reply
      • Phyllis says

        February 04, 2022 at 12:10 pm

        @Renée, Thank you for your response.

        Reply
    3. Shannon Siebe says

      June 07, 2020 at 6:02 pm

      3 stars
      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.

      Reply
      • Renée says

        June 08, 2020 at 6:58 am

        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

        Reply
    4. Renée says

      May 03, 2020 at 2:28 pm

      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

      Reply
    5. Gerlinde@Sunnycovechef says

      March 15, 2016 at 12:55 pm

      I love this recipe and will make it when I return from Germany. Rhubarb adds tartness and flavor to breads like this.

      Reply
      • Renée says

        March 16, 2016 at 7:24 am

        Rhubarb and strawberry work so well together. I hope you enjoy this recipe!

        Reply
    6. Renee says

      March 06, 2014 at 3:46 pm

      I'm not usually a fan of rhubarb however this bread may be the thing to change my opinion of it.

      Reply
    7. Donna Currie says

      March 05, 2014 at 6:16 am

      Love the use of the tart rhubarb, and the glasses are adorable!

      Reply
    8. Heather says

      March 04, 2014 at 8:41 pm

      Wishing I still had some frozen rhubarb right now... or you know - THAT IT WAS SUMMER.

      Reply
    9. Felice Geoghegan says

      March 04, 2014 at 7:33 pm

      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 🙂

      Reply
    10. Bakingyummies says

      March 04, 2014 at 5:45 pm

      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!

      Reply
    11. Stacy Rushton says

      March 04, 2014 at 5:10 pm

      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!

      Reply
    12. Heather Schmitt-Gonzalez says

      March 04, 2014 at 12:45 pm

      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!

      Reply
    13. Alice // Hip Foodie Mom says

      March 04, 2014 at 12:42 pm

      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!

      Reply
      • Renee Goerger says

        March 04, 2014 at 1:32 pm

        I'm in Illinois, Alice. Late April or May? I hadn't heard that. Oh joy! NOT!

        Reply
    14. Liz Berg says

      March 04, 2014 at 12:17 pm

      I love that you added bananas and rhubarb! Moist and perfect for spring....if it ever arrives!!!

      Reply
    15. Rossella says

      March 04, 2014 at 8:08 am

      Wow. You use rhubarb as well. It's one of my most desired ingredient. So hard to find it here in Rome. Great recipe.

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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