Recipe for cooking banana bread baked in a jar

Quick Meals- Soups and Bread :: Sweet Quick Breads

Banana Bread Baked in a Jar

2/3 C. shortening
2 2/3 C. sugar
4 eggs
2 C. mashed bananas
2/3 C. water
3 1/3 C. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 C. chopped pecans

Preheat oven to 325 degrees F. Grease 7 wide-mouth pint jars.

Cream shortening and sugar. Beat in eggs, bananas and water. Sift together flour, baking powder, baking soda, salt, cinnamon and cloves. Add to banana mixture. Stir in nuts. Pour mixture into prepared jars, filling one-half full of batter. Do not put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake for about 45 min.

Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to ping as they seal. If you miss the ping, wait until they are completely cool and press on the top of the lid. If it does not move at all, it is sealed. Unsealed jars should be eaten or kept in the refrigerator for up to a week. Sealed jars can be stored for up to a year.