Happy Valentines Day! Banana Nut Bread in a Jar

Happy Valentines Day! I decided to make banana nut bread in a jar simply because I wanted to do something other than cookies or cupcakes as gifts. You can decorate the jar with a pretty label or add fabric with ribbon to the lid. I admit I thought they would be difficult to get out of the jar but it wasn't. The banana nut bread just slid right out perfectly. Just make sure you get the wide mouth jars! The bread itself was moist and delicious.

I filled them up about 3/4 full and got 7 jars instead of 8 because I wanted to make sure they reached the top. The recipe states to fill them half way. They did bake a little above the top but I was still able to fit the lids on.

I baked them for exactly 45 minutes and they came out perfect

Place the lids on right when they come out of the oven.

You can decorate them anyway you like for any occasion. Here I just put a piece of red cloth with a white string tied in the shape of a heart.

Slides out easily.

Banana Nut Bread in a Jar

2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas (I used 3 cups)
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
1/4 teaspoon ground cloves
2 teaspoons vanilla extract
2/3 cup chopped pecans (I used 1 cup)
8 - Wide mouth 1 pint jars

Preheat oven to 325 degrees F (165 degrees 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 degrees F (165 degrees 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.
They can be stored up to one year unopened.

Yield: 4 servings per jar with 8 jars
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