Strawberry Banana Bread Wedges

Strawberry Banana Bread Wedges

Banana bread is anything but basic when you stir in vibrant red berries and bake it in individual servings.

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.



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