If you’re an avid canner, you’ve probably already discovered that quick breads are a friend to all those fruits and jams you put up during the warmer months. I often use them as a good way to finish up open jars of applesauce, fruit butters or even canned fruit. Shae Irving, she of the blog Hitchhiking to Heaven and the eBook that I recently had the privilege of giving away, has devised a new recipe that uses both blackening bananas and several generous dollops of jam. Here’s what she has to say,
If bananas are a staple at your house, as they are at mine, it’s inevitable that some of them are going to get away from you. They’re going to turn speckled brown and soft, and they’re going to beg you to turn them into banana bread.This is good news for folks who have a lot of jam, because it’s incredibly easy to enhance banana bread with a layer of a luscious preserve.
I chose olallieberry jam for this post, so that’s how the bread got its name. But you can pick any jam that looks irresistible to you — or that you need to use up fast. Apricot was also calling me.
I like this simple banana bread recipe because it contains a bit of lemon zest. Of course the zest is optional, as are the nuts. I added both and dressed the top of the bread with some candied lemon peel that I’d made earlier this year. Banana bread is forgiving, so you can experiment with your own add-ins.
Thanks, Marisa, for letting me visit and offer a post on your wonderful blog. It’s an honor to contribute, and I can’t wait to learn more ways to use my open jars!
Shae’s recipe is after the jump. Personally, I’m hoping to find the time to make up a batch sometime this weekend, as I’ve got plenty of open jars of jam that need to be used. I’m also going to leave you with one final photo. This is of Shae’s jam cabinet. I do love seeing all those glowing jars all stacked and lined up. Thanks again, Shae!