I’m always looking for new ways to use what I’ve preserved, especially when it comes to fruit spreads! Cookies made with jam are nothing new for me, but bread-baked preserves were something I’ve yet to try!
Strawberry Maple Banana Bread
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup strawberry jam
1/4 cup butter, softened
1/2 cup maple syrup
1 flax egg
2 ripe bananas, mashed
1/2 tsp almond extract
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts, toasted
Preheat oven to 350°F degrees. Grease a loaf pan and set aside. Over medium heat, toast walnuts ’til warm and fragrant, about 2 minutes. Be sure to keep the nuts moving so they do not burn. Set walnuts aside.
In a large bowl, combine jam, butter, flax egg, maple syrup, and almond extract. Add mashed bananas, stir thoroughly.
In a small bowl, sift together both flours, baking soda, baking powder, and salt.
Slowly begin adding the dry ingredients to the wet ingredients, mixing well each time. Stir in toasted walnuts.
Pour batter into greased loaf pan and bake for 50-55 minutes. Allow bread to sit for 5 minutes before removing from pan, then transfer to a wire rack to cool completely.
Images and content copyright © 2009-2011 Danielle R Limoge. Recipe adapted from Food in Jars.