Go Back
No ratings yet

Shae’s Banana Berry-Jam Bread


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup sugar
  • 1 egg
  • 1 cup mashed bananas 2 large
  • 1/4 cup vegetable oil
  • zest of one small lemon grated or minced
  • 1/2 cup chopped pecans
  • 4 ounces of your favorite jam


  • Preheat your oven to 350F and grease an 8x4x2-inch loaf pan. Open your jam and place it in a small saucepan on the lowest heat. You just want to gently warm it so it’s pourable.
  • In a medium mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
  • In another bowl, combine the sugar, egg, bananas, vegetable oil, and lemon peel.
  • Add the egg mixture to the dry mixture all at once and mix it together only until it is thoroughly moistened. The batter will and should be lumpy.
  • Fold in the pecans.
  • Spoon 1/2 of the batter into the greased loaf pan. Pour the warm jam over the top of this and carefully spread it around so that it covers most of the surface of the batter. Then pour the rest of the batter on top, doing what you can to spread it over the jam so that it forms an even top layer. If you have candied citrus peel or any such interesting thing, now is the time to dress the top of the bread. (You can make a mash of it if you want. There’s no technical reason to create a separate layer with the jam. If you like, you can fold it right into the batter. I prefer the layered look, however — because don’t you want to see that beautiful stuff you made?)
  • Bake your bread for 50 to 55 minutes or until a wooden toothpick or sharp knife inserted near the center comes out clean. Let the pan cool for 10 minutes, then remove the loaf and let it thoroughly cool on a wire rack. Wrap the loaf in plastic wrap and set it aside overnight before you eat it up.