Banana Nut Bread Baked in a Jar

201 Reviews 10 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Linda Jean
Recipe by  Linda Jean

“This makes a great gift for friends and neighbors. Also great for Christmas Bazaar item. Decorate with pretty label and a circle of Christmas fabric under the jar ring. Using the same basic recipe you can substitute different fruits and vegetables to make other varieties.”

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Ingredients

Adjust Servings

Original recipe yields 8 (1 pint) jars

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). 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 F (165 degrees C) 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 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.
  6. Jars should be eaten immediately or kept sealed in refrigerator for up to a week.

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Reviews (201)

Rate This Recipe
ITSLAURAF623
413

ITSLAURAF623

Using this for teacher gifts. Was planning on using my favorite recipe from the Fanny Farmer Baking Book for the bread, but noticed that the ingredients were almost identical so I used this one instead. I omitted the cloves (don't like them much) and after reading from another reviewer that the bread had tasted a little too spicy. Cut back a little on the cinnamon too. I also used cooking spray to grease the inside of the jars. After filling half-full I placed the jars directly on the rack (as another person suggested). They came out perfect and the recipe is delicious! If when taking them out of the oven you noticed that they've popped out of the jar a little you can carefully (with gloves of course) press the top of the bread down gently so that the sides are away from the seal. I made sure that the rim was clean and even with them being quite full they all sealed perfectly. Found the pint-size wide mouth jars by where I live for only 5.99 for a dozen at Big Lots. Plan on decorating them with 7" round pieces of material with ribbons and will print out gift tags to attach with a note to heat for less than 30 seconds in the microwave so they will slide right out and be ready for slicing. Will definitely make them again, plan on buying more mason jars and storing them for holiday baking! Hope this review helps...all the others did for me as well!

SUSANEST
323

SUSANEST

I've made these 5 times! Very moist but the real key is to NOT bake them on a baking sheet. Carefully put the jars directly on the oven rack for more even baking. Baking on the sheet causes the middle to be not cooked with the top being too cooked! I got so many compliments from everyone I gave these as a gift to!

YOUGOTTAEAT
256

YOUGOTTAEAT

I just made these with 8 ounce Jelly jars and they turned out perfect filling with 1/2 cup of batter. I will put these jars in inexpensive mugs with a packet of hot cocoa mix. wrap with cellophane and ribbon for a cute little gift. Thanks for the recipe and gift idea!!!

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