Hey y’all, and welcome back to the All Things Southern kitchen! My author buddy Deborah Coty has a new cookbook out, “Too Blessed to Be Stressed“, a busy woman’s guide to stress free cooking. It’s chockfull of Deb’s well-known wit and delicious, easy peasy recipes– you know, the kind we like around here.
Deb has graciously granted me permission to share her Banana Berry Loaf with y’all. It got an A+ when I whipped it up for the beloved hubby. Try it, folks, and then go get yourselves a Too Blessed to be Stressed Cookbook!
“Deb’s Banana-Berry Loaf”
1 and 1/2 cups sugar
3 cups flour
4 large eggs
3/4 cup oil
1 teaspoon soda
1 and 1/2 teaspoons salt
4-5 very ripe bananas, mashed
3/4 cup chopped walnuts or pecans
1 cup strawberry jam, (not perseveres, which are too chunky)
8 ounces sour cream, (light is okay)
Deb says you can combine all the ingredients in a large mixing bowl at once and mix them by hand or in a blender. It sounded too easy to me, but I followed her directions and my banana-berry loaf was moist and not even a tad packy!
So, toss everything in a blender, give ’em a whirl and pour the batter into 2 large nonstick loaf pans. Bake for 45 to 50 minutes or until a toothpick comes out clean. Here’s another Deb tip– toast those slices in the morning and serve ’em with a pat of real butter melting on top. YUMMMMM!!! That’s Deb’s Banana-Berry Loaf, and it’s good eating– from Deborah Coty and All Things Southern’s kitchens to yours~