I have both and wanted to see what difference there was (if any) between them.

Banana Bread w/ dried cranberries and black currants.

Same recipe, same measures in both.

Ceramic pan has a blonde interior, cast iron is black ceramic.

Baked at 350° for 30 minutes, rotated left to right and front to back, then 30 minutes more.

The ceramic baked slightly taller. This may be a function of the loaf pan being just slightly narrower than the cast iron. 5" vs. 5 1/8" (127 mm vs 130.175 mm)

I THINK I shared this recipe before, but I find the pan comparison interesting.

At the 30 minute mark I caught our two youngest cats sitting on the stove trying to figure out where the smells are coming from. LOL. Was not fast enough to get that picture!

INGREDIENTS for blackcurrant banana bread:

3 ripe bananas
60g melted butter (1/4 cup or 1/2 a stick)
150g sugar (2/3 cup)
200g unbleached flour (1 1/4 cups)
1/4 teaspoon salt
1 egg, beaten
1 teaspoon baking soda
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)

PREPARATION of blackcurrant banana bread:

Preheat oven to 350°F (180°C)

If using dried cranberries or currents, soak them in cold water for 30 minutes, dry fruit sucks the moisture out of the bread otherwise).

Mash the bananas in a bowl

Add the egg and butter

Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl

Mix well with a wooden spoon

Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.

Slice and serve.