Strawberry Bread with Rhubarb and Bananas – #TwelveLoaves

Strawberry Bread with Rhubarb and Bananas Recipe

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 this crazy snow melts, this Strawberry Bread with Rhubarb and Bananas (which I made for the #TwelveLoaves March challenge of strawberries) 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!

Strawberry Bread with Rhubarb and Bananas Recipe

Yield: 1 loaf      Prep Time: 10-12 minutes         Bake Time: 90 minutes

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup quick cooking oats
1 1/4 cup packed brown sugar
1/2 cup canola oil
1 egg
1 1/2 cup buttermilk
1 teaspoon vanilla
4 tablespoons melted butter
1 1/2 cups sliced strawberries
1 cup sliced rhubarb (about 1 stalk)
2 overripe bananas, mashed

-Preheat oven to 350 degrees.
-In a large bowl, combine the flour, baking soda, salt, oats and brown sugar.
-In a medium bowl, whisk together the oil, egg, buttermilk, vanilla and melted butter.
-Stir the wet ingredients into the dry ingredients, until just incorporated.
-Stir in the mashed bananas, and then gently fold in the strawberries and rhubarb.
-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.

Strawberry Bread with Rhubarb and Bananas Recipe

I hope you’ve enjoyed this recipe for Strawberry Bread with Rhubarb and Bananas and will decide to make a loaf for yourself. Especially now that strawberries and rhubarb are coming into season. I just know you’re going to love it as much as we did!

Interested in seeing a whole bunch of other strawberry inspired bread recipes from the other #TwelveLoaves bakers? Of course you are! Just click on the links below, and before long you’ll be headed to the market to pick up a few pints of strawberries (and hopefully a little rhubarb, too).

  • Strawberry Almond Quick Bread by Renee from Magnolia Days
  • Strawberry Bread with Rhubarb and Bananas by Renee from Kudos Kitchen
  • Brioche Loaves with Fresh Strawberry Jam by Alice from Hip Foodie Mom
  • Strawberry Buttermilk Scones by Liz from That Skinny Chick Can Bake
  • Balsamic Strawberry Cinnamon Rolls by Felice from All That’s Left Are The Crumbs
  • Framboise Muffins with Strawberry Jam by Rossella from Ma che ti sei mangiato
  • Strawberry Dessert Rolls by Dionne from Try Anything Once Culinary
  • Strawberry Hazelnut Buttermilk Quick Bread by Heather from girlichef
  • Strawberry Swirl Sweet Rolls by Donna from Cookistry
  • Strawberry Bread by Holly from A Baker’s House
  • Strawberry Cheesecake Sweet Bread by Stacy from Food Lust People Love
  • Strawberry Cream Cheese Muffins by Deepti from Baking Yummies
  • Strawberry Danish by Karen from Karen’s Kitchen Stories
  • Strawberry Bagels by Lora from Cake Duchess
  • Strawberry Pound Cake by Kathya from Basic N Delicious
  • If you’re a lover of breads (quick or yeast) and would like to join in the baking fun of the #TwelveLoaves
    monthly challenges, it’s easy to do. Every month we have a new ingredient theme to work with. You then have that entire month to bake your themed bread and post it to your blog along with linking it to the host of the month’s original post. This month our host is Alice of Hip Foodie Mom. Thanks Alice! I love your selection of strawberries for the March recipe!

    And now to coordinate this recipe with one of my hand painted glassware items…I chose this design because of the colors, not because I feel particularly like a #HOTMESS…well, not today anyway 🙂

    If there is ever anything I can paint for you, please don’t hesitate to contact me or visit my shop which is located within the navigation bar. Custom orders are always welcome and I can work from any photo or description you send my way!

    Kudos Kitchen By Reneé ~ Where food and art collide on a regular basis!

    Until we bake again,


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

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

    3. 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!

    4. 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!

    5. 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!

    6. 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!

    7. 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 🙂

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

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

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

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