Banana Nut Bread Jam 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:

• Put oven rack in middle position and preheat oven to 350°F. Grease a 9- by 5-inch loaf pan and line bottom of pan with wax paper or parchment, then grease paper.
• Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.
• Whisk together flour, baking powder, salt, and baking soda in a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating until combined, then beat in bananas until combined. (Mixture will look curdled.)
• Add flour mixture to banana mixture alternately with milk, mixing at low speed just until batter is smooth. Stir in walnuts. Pour into loaf pan and bake until a wooden pick or skewer inserted in center of bread comes out clean, about 1 hour.
• Cool bread in pan on a rack 20 minutes, then invert bread onto rack. Remove paper and turn bread right side up on rack to cool completely.

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 9 1/2 by 5 1/2-inch loaf pan.
• In a large mixing bowl, sift flour, whole-wheat flour, baking powder, and baking soda. Reserve.
• In the bowl of an electric mixer, food processor, or blender, add eggs, butter, buttermilk, lemon juice, bananas, sugar, and salt.
• Mix or blend until smooth. Slowly add dry ingredients. Fold in nuts. Pour batter into pan and bake 1 hour and 25 minutes or until toothpick inserted comes out clean.

Steps:

• Mix bananas, walnuts, lemon juice and powdered pectin in large kettle. Stir while bringing to a full rolling boil.
• All at once add sugars. Stirring continuously, heat until full rolling boil. Continue to heat 1 minute.
• Fill jars to 1/4 inch of top; seal with two-part lid and ring.
• Boiling water bath for at least 10 minutes.
• Makes about 3 pints.

Steps:

• Mix bananas, walnuts, lemon juice and powdered pectin in large kettle. Stir while bringing to a full rolling boil.
• All at once add sugars. Stirring continuously, heat until full rolling boil.
• Continue to heat 1 minute. Fill jars to 1/4 inch of top seat with two-part lid and ring.
• Boiling water bath for 10 minutes.
• Makes about 3 pints.