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I'm walking down memory lane today
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with a friend of mine, actually, a married couple.
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I'm gonna share a recipe
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with Cheryl and her husband Griff Day.
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If you ever visited Savannah,
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there might be a good chance
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that you went to Back in the Day Bakery.
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Cheryl and Griff, Griff was a great bread maker,
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and Cheryl was kind of the sweets girl,
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making all the desserts,
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but they were just a lovely couple
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and here's their book.
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And I think they had two or three cookbooks, didn't they?
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They were such a cute, sweet couple.
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Cheryl's been on my show, what, several times.
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And then, one day I heard,
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I don't know if this is the truth,
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but the rent on their building went up so high
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they decided not to resign.
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So, Cheryl, if you are watching this video,
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please call me, girl,
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I wanna know where you are and what you're doing.
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And I know whatever you're doing, you're doing it well
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'cause they were perfectionists.
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So I'm gonna share Cheryl's banana nut bread recipe
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I've got lots myself,
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but I thought I wanna give a shout out to Cheryl and Griff.
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So we're gonna start with,
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I think it's two cups of plain flour.
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And we're gonna sweeten Cheryl's with brown sugar.
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And I'm just gonna take my,
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I don't even think we have to use a mixer for this one.
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Because breads and muffins,
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you know, you don't wanna over beat 'em
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because it's just not good.
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But I wanna make sure that brown sugar
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is broken up in that flour,
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I don't want any lumps of brown sugar in it.
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Okay, and now I'm gonna add,
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I think that's baking powder, right, Theresa?
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- [Theresa] No baking soda.
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- It was baking soda and a little salt,
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and Cheryl puts a little mace in her recipe,
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so I'm gonna add the mace
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so that gets all the dry ingredients.
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And I'm gonna go ahead and put the nuts,
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and we're using pecans for this.
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Because that's what she used
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and she's generous with the nuts,
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which I love, love, love, love.
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All right, now we're gonna come over to this bowl
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and we are gonna add our mashed bananas,
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which is not melted anymore. (laughs)
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- [Theresa] It says to cool down,
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I don't know how you have it.
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- Well, it ain't melted, honey, it's solid.
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You wanna stick this in the microwave
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or you want me to do it?
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Are you busy on your computer?
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- [Theresa] No, no, no, I was just texting the girls.
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- I mean, you can't get it to pour.
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- (laughs) I love it.
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All right, then I'm gonna add my two eggs
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and two teaspoons of vanilla extract.
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I'm getting weak in my old age, y'all.
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Now we are preheating our oven at 350 degrees,
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which is normal baking temperature.
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Let's see how long she says to bake it.
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She said, "Bake for 45 to 55 minutes
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until the loaf is golden brown
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and a cake tester inserted
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in the center of the loaf comes out clean,"
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I don't have a cake tester.
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I didn't even know they made a cake-
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- We call it a toothpick.
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- Yeah, (laughs) I think you might be right.
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- And the normal one.
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- [Theresa] You're welcome.
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Oops, get back in there.
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You don't wanna lose any of that butter.
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All right, so we're just gonna mix this up real well.
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sour cream, melted butter
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All right, so now we're gonna take our wet ingredients
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You know, I don't think I've ever made this recipe,
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so I'm looking forward to tasting it.
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We're just gonna fold this all together.
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Did you ever hear where Cheryl and Griff went?
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- [Theresa] No, I think they're still in Savannah.
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I don't think they left Savannah, I just don't know where.
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- [Theresa] They're probably enjoying
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what's called retirement.
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- Well, they worked very hard for years.
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- And, you know, bakery hours are not like mine.
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You talking about three o'clock in the morning,
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that's baker's hours.
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I could never own a bakery (laughs)
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because sometimes at three o'clock in the morning,
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I'm still walking around drinking coffee,
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ain't even been to bed yet.
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Okay, here we go, it's mixed up good.
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Okay, and we're using a 9x5 loaf pan and we've sprayed that.
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Cheryl said using a spatula,
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she's very precise in her recipes,
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she doesn't miss a step.
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She tells us to take a spatula
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and spread this out evenly in your pan.
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- [Theresa] It just looks like a lot
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'cause it's a lot of ingredients.
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- Uh-huh, but it's so simple, so easy.
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Now Cheryl said if you have decided to use
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a brown sugar rather than white sugar,
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she recommends that you sprinkle
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some additional brown sugar on top.
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And I sure do like that idea,
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(laughs) don't y'all?
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- Yes. - I thought I seen more sugar.
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That was a hard little chunk.
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350 for 45 to 55 minutes.
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This is just beautiful.
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I love the end piece where it's crispy.
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Oh Cheryl, look at that.
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Look at that beautiful banana nut bread.
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Now I love to get a softened,
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you know, spreadable cream cheese,
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look, that's not wanting to melt on this.
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I love it with cream cheese.
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You know it, we keep our kitchen so cool
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that my butter almost gets hard again.
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But, so you can decide
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what you want on your bread.
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and it's wonderful to slice it and butter it
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and put it in a cast iron pan and toast it.
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Like I said, honey, if you see this video, call me.
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I wanna know what you're doing
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and what you're cooking.
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I am sure this cookbook is still available in the stores,
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if you wanna do something nice for yourself, pick it up
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
