Mason Jar Banana Nut Bread

Bread baked in a wide mouth mason jar! Decorate as gifts with a label and a circle of fabric under the jar ring.
Mason Jar Banana Nut Bread
Mason Jar Banana Nut Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2/3

    cup shortening

  • 2 2/3

    cups white sugar

  • 4

    eggs

  • 2

    cups mashed bananas (about 6)

  • 2/3

    cup water

  • 3 1/3

    cups all purpose flour

  • 1/2

    teaspoon baking powder

  • 2

    teaspoons baking soda

  • 1 1/2

    teaspoons salt

  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon ground cloves

  • 2/3

    chopped pecans

Directions

1. Preheat oven to 325 degrees. Grease insides of 8 (1 pint) straight sided, wide mouth canning jars. 2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon and cloves. Add to banana mixture. Stir in nuts. 3. Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 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. 4. Bake at 325 degrees for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. 5. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and rings. 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 doesn't move at all, its sealed. 6. Jars should be eaten immediately or kept sealed in refrigerator for up to a week.

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