Banana Bread In A Jar Recipes

Steps:

• 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.
• Jars should be eaten immediately or kept sealed in refrigerator for up to a week.

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, baking soda, baking powder, salt, sugar, and then walnuts - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• BANANA NUT BREAD GIFT TAG:
• Additional ingredients to be added by the recipient: 3 ripe bananas, 1/2 cup solid shortening (Crisco), 1/3 cup buttermilk and 2 eggs.
• BANANA NUT BREAD INSTRUCTIONS:
• Preheat oven to 350.
• In a large bowl, blend the bananas, shortening, buttermilk and eggs.
• Add the contents of the jar and stir just until combined; do not overstir.
• Pour the batter into a greased 9-inch loaf pan.
• Bake for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
• Cool for 10 minutes in the pan, then remove the bread and cool completely on a wire rack.
• Store in an airtight container for up to 1 week.

Steps:

• Preheat the oven to 350˚F (180˚C).
• Prepare six pint-sized mason jars with nonstick spray or oil of choice to prevent sticking.
• In a medium bowl, mash bananas. Mix eggs, yogurt, honey, vanilla extract, and baking soda into mixture.
• Add flour and mix until just combined.
• Pour the batter into the mason jars, filling half of each jar. Do not add the lids.
• Bake for 50 mins, or until a toothpick comes out clean from the middle of the bread.
• Allow to cool for 15 minutes before serving.
• Enjoy!

Steps:

• In large bowl, cream sugar and shortening with electric mixer.
• Add eggs and mix well.
• Next, add buttermilk and vanilla and mix well.
• Place dry ingredients in a separate bowl and mix well.
• Add creamed ingredients to dry ingredients and mix well.
• Gently stir in mashed bananas and nuts.
• Prepare seven one-pint wide-mouth canning jars with vegetable shortening.
• Place one cup of batter in each jar; do not use more than one cup or batter will overflow and jar will not seal.
• Place jars evenly spaced on a cookie sheet.
• Bake at 325 degrees F for 45 minutes, or until a toothpick inserted in center comes out clean.
• Working quickly, wipe rim, place lid and ring on jar and secure.
• Jars will seal quickly.
• Repeat with remaining jars.
• When ready to serve, bread will slide out.