Strawberry Banana Bread Wedges
Makes 8
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ½ cup sugar
  • 1 large egg, room temperature
  • 3 tablespoons sour cream, room temperature
  • 2 tablespoons unsalted butter, melted
  • ¾ teaspoon vanilla extract
  • ¾ cup mashed ripe banana (about 2 large)
  • ¾ cup chopped fresh strawberries, divided
  1. Preheat oven to 400°. Spray an 8-well cast-iron wedge pan with baking spray with flour.
  2. In a small bowl, whisk together flour, baking powder, salt, and cinnamon. In a large bowl, whisk together sugar, egg, sour cream, melted butter, and vanilla until smooth; stir in mashed banana.
  3. Stir flour mixture into sugar mixture until combined; stir in ½ cup strawberries. Divide batter among prepared wells. Press remaining ¼ cup strawberries into batter in wells.
  4. Bake until edges are lightly browned and tops are dry, 20 to 25 minutes. Let cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
KITCHEN TIP: Banana bread batter can be made ahead and refrigerated overnight; stir the chopped strawberries into the batter just before baking.
Recipe by Southern Cast Iron at