Description
This delightful Banana Bread in a Jar recipe offers a unique twist on classic banana bread, perfectly portioned for easy storage and gift-giving. Made with ripe bananas, warming spices, and crunchy pecans, this moist and flavorful banana bread is baked directly in individual jars and sealed airtight, ensuring freshness and convenience.
Ingredients
Scale
Wet Ingredients
- â…” cup shortening
- 2 cups granulated sugar
- 4 eggs
- 2 cups over-ripe bananas (mashed)
- â…” cup water
Dry Ingredients
- 3 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
Add-ins
- â…” cup pecans (chopped)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the banana bread jars.
- Prepare Jars: Place clean jars on a large baking sheet and grease each one thoroughly with non-stick cooking spray to prevent sticking.
- Cream Shortening and Sugar: In a large bowl, use an electric mixer to cream the shortening and sugar together until the mixture is light and fluffy, which helps create a tender texture.
- Add Wet Ingredients: Beat in the eggs one at a time, then add the mashed bananas and water. Mix thoroughly until everything is well combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cloves to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry mixture to the wet mixture one cup at a time, mixing well after each addition to ensure a smooth batter. Fold in the chopped pecans gently at the end.
- Fill Jars: Using a small measuring cup, scoop the batter into each prepared jar, filling them about halfway full. Clean any drips off the jar rims to ensure a good seal later.
- Bake: Bake the jars uncovered on the baking sheet in the preheated oven for 40 to 45 minutes. The banana bread is done when a toothpick inserted into the center comes out clean.
- Sterilize Lids: While the bread bakes, sterilize the lids and rings by boiling them in water for several minutes and then let them cool to room temperature.
- Seal Jars: Once the baking is finished, carefully remove the jars from the oven and immediately secure the sterilized lids and rings onto the jars tightly. If the bread has risen above the rim, gently press it down with the lid to properly close the jar.
- Cool and Store: Allow the jars to cool completely at room temperature. Serve the banana bread immediately or refrigerate the sealed jars for up to one week for later enjoyment.
Notes
- Ensure jars and lids are sterilized properly to achieve a good seal and prolong freshness.
- You can substitute shortening with butter for a richer flavor but may affect texture.
- If you prefer, nuts can be omitted or replaced with walnuts or chocolate chips.
- If bread rises above the jar rim, gently press it down before sealing to avoid lid issues.
- Stored in the refrigerator, the banana bread jars keep well for up to one week.
- Use over-ripe bananas for maximum sweetness and moisture.
- Make sure to grease jars thoroughly to prevent sticking and ease removal of bread slices.
