Can I make the banana bread without rhubarb?

Yes, simply leave out the rhubarb and add a few more strawberries on top instead. The loaf turns out a little sweeter and less tart. Raspberries, blueberries or apricots also make a lovely topping – use whatever is in season.

What binds the banana bread without egg?

The binding comes from the mashed ripe bananas plus a chia egg made from 2 Tbsp chia seeds and 5 Tbsp water, left to swell for a few minutes. The tablespoon of cider vinegar reacts with the baking powder to keep the crumb light. So the banana bread needs no egg at all.

Which bananas work best?

Very ripe bananas with brown spots on the skin are best. They are sweeter, mash easily and make the banana bread beautifully moist. If your bananas are still firm, they will ripen faster overnight next to an apple.

How do I store the banana bread, and can I freeze it?

Wrapped airtight, the banana bread stays moist at room temperature for 2–3 days. For longer storage I freeze it in slices – that way it keeps for up to 3 months and single pieces thaw quickly or go straight into the toaster.

Can I swap the spelt flour and coconut blossom sugar?

Yes, plain wheat or light spelt flour works 1:1 in place of wholemeal spelt. You can replace the coconut blossom sugar with cane or raw sugar – it adds a slightly caramel note but is not essential. The quantities stay the same.

14 JUNE 2018

Banana bread with strawberries and rhubarb

By Verena Frei

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Last updated 5 July 2026

Servings: 1 loaf

What can I cook tonight?Tap what you have at home and I will show you what fits.e.g. withstrawberriesbananachia seeds

Hello lovelies,

I am back with a recipe for a delicious banana bread with strawberries and rhubarb. After traveling to Belgium and Marrakech over the past two weeks (more about my travels will follow very soon here), I am now full of energy and ready to share some new recipes with you on here. There will definitely be something from the BBQ, tasty salads and also some recipes with berries. The berry one I reach for most often needs no oven at all: vegetarian frozen yogurt clusters with berries and chocolate, spooned into little mounds and left to set in the freezer. It’s currently berry season and we have to take advantage of it, especially since we waited for it all year – well at least I did!

Ok so now back to the delicious banana bread. I have been working on a new recipe for quite some time now, one that is juicy but not too moist and muddy and this time it turned out perfectly. It’s a wonderful combination of walnuts, chocolate chips, some sour rhubarb and sweet strawberries. And it’s a great way to use up those ripe bananas.

Banana bread with strawberries from above, close-up of the crust

Sliced banana bread with strawberries, one slice served

Banana bread with strawberries and rhubarb on a board with lilac, served

Uncut loaf on a marble board with a halved strawberry and vintage knife in front

The banana bread tastes excellent for breakfast, along with coffee and cake or as a picnic at the lake or a visit to the pool, at least until the mornings turn cool and my banana bread with plums and hazelnuts takes over the breakfast board with its layers of plum jam. Isn’t it lovely that local strawberries are now available? They are extremely sweet and tasty due to the lovely sunny weather we have had these past few weeks. I will share another strawberry recipe very soon. Or do you have any specific requests?

Banana bread loaf with strawberries and lilac, side close-up

Cut piece of banana bread with strawberries against a dark background

I’ll be glad if you try this recipe and please don’t forget to send me pictures or tag me on Instagram. Of course you can leave out the rhubarb and just add some more strawberries on top of the banana bread, and if you would rather give the rhubarb a cake of its own, a single batter is enough for my vegan rhubarb cake with almond crumbles and its upside-down twin.

If you love the strawberry-rhubarb combo as much as I do, you'll surely enjoy my strawberry rhubarb tiramisu too. For a warm dessert with a crunchy topping, try my rhubarb berry crumble. And if you've caught the banana-bread bug, take a look at my wonderfully nutty peanut butter banana bread.

If you have Pinterest you can find me here and pin this picture if you like:

Strawberry rhubarb banana bread, a cut slice standing above and the whole loaf below

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: the banana bread often tastes even juicier the next day – wrapped airtight it stays fresh at room temperature for 2–3 days, or up to 3 months frozen in slices. Let the loaf cool fully before slicing, otherwise the crumb still seems damp. You can skip the rhubarb and use more strawberries instead; plain wheat works 1:1 for the spelt flour, and any sugar stands in for the coconut blossom sugar. If you like it more chocolatey, just fold an extra handful of chocolate chips into the batter.

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