banana bread in mason jars
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Ingredients For banana bread in mason jars
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2/3 cshortening
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2 2/3 cwhite sugar
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4eggs
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2 cmashed bananas
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2/3 cwater
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3 1/3 call-purpose flour
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1/2 tspbaking powder
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2 tspbaking soda
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1 1/2 tspsalt
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1 tspground cinnamon
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1 tspground cloves
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2/3 cchopped pecans or walnuts
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121 pint wide mouth canning jars
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funnel
How To Make banana bread in mason jars
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1If you are planning on storing these for a while, you will need to sterilize your jars. The jars will keep up to a year in your pantry if sealed properly.
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2Preheat oven to 325*. Grease insides of a dozen 1 pint canning jars. (I wiped mine down with vegetable oil.)
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3In a large bowl, cream shortening and sugar until light and fluffy. Mash bananas in another bowl.
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4Beat in eggs, bananas, and water.Sift together flour, baking powder, soda, salt, cinnamon, and cloves.
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5Add to banana mixture. Add nuts and stir them in with spoon. Insert canning funnel into mouth of jar and pour mixture into greased jars, filling half full.
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6Place jars directly on rack in oven.
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7Do 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 45 minutes. Don’t worry if a few rise over the top of the jar. You can press it down with the lid.
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8While jars are still warm, add lids. Screw on tightly. If you sterilized your jars listen for the ping once you have added the lids; this means that the jar is sealed. 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’s sealed. When you want to eat they slide right out of the jar so easy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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