Blackberry Jam Banana Bread Steph Recipes

HEALTHY BLACKBERRY BANANA BREAD

Steps:

• Preheat oven to 350 degrees (F). Line the bottom of a loaf pan with parchment paper and spray with non-stick spray.
• In a medium bowl, sift together 2 cups of the oat flour, baking soda, cinnamon and salt; set aside. In a separate large bowl, beat maple syrup and eggs with a whisk until well combined, about 3 minutes. Add oil (or butter, if using that), mashed bananas, Greek yogurt, and vanilla. Gently mix in dry ingredients. Place blackberries in a small bowl and toss with remaining oat flour. Fold blackberries into the batter.
• Pour batter into the lined loaf pan and bake for 45 minutes to an hour, or when a cake tester comes out with just a few crumbs sticking to it. Allow bread to cool completely before slicing.

BLACKBERRY JAM BANANA BREAD - STEPH

Steps:

• 1. Cream butter and sugar. Mash bananas. Add eggs and Blackberry Jam. Combine dry ingredients and add to mixture. Pour into 9x5x3" loaf pan. Bake at 350 degrees for one hour. ENJOY!

BANANA BERRY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
• Pour sugar and lightly beaten eggs into a large bowl and mix well. Add bananas, vanilla extract, and lemon juice. Stir in strawberries. Fold in blueberries.
• Combine flour, baking soda, cinnamon, baking powder, and nutmeg in a medium bowl. Mix with a fork. Add to wet ingredients, slowly folding in until moist. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool for 20 minutes in the pans and then turn out onto a cooling rack for 30 minutes before eating.

SURE-JELL BLACKBERRY-BANANA JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Crush blackberries thoroughly, one layer at a time. (Press half the pulp through fine mesh strainer to remove some of the seeds, if desired.) Measure exactly 3-1/4 cups prepared blackberries into 6- or 8-qt. saucepot. Mash bananas thoroughly. Measure exactly 1-1/2 cups bananas into blackberries in saucepot. Stir in lemon juice.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)