Banana bread recipe from corporate weekly email
What a great gift item to put in your gift baskets to family and friends. Remember to decorate your jars to fit the holiday occasion.
Banana Nut Bread Baked in a Jar
Yield: 8 servings (1 pint) straight sided, wide mouth canning jars (www.weblife.org/canning.html)
Ingredients:
2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
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 cup chopped pecans
Directions: Preheat oven to 325° F (165° C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
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.
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.
Bake at 325° F (165° C) for 45 minutes. 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 doesn’t move at all, it’s sealed.
Bread should be eaten immediately or kept sealed in refrigerator for up to a week.
To release bread from jars: Just open jar and turn upside down – bread should easily slide out.
Using the same basic recipe you can substitute different fruits and vegetables to make other varieties.