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Banana Nut Bread in a Jar

Recipe Created By: Robbie
Prep. Time:
1:15
Serves: 28

2 2/3 cups granulated sugar
2/3 cup shortening
4 eggs
2/3 cup buttermilk
2 cups mashed, ripe bananas
1 tsp. vanilla
3 1/2 cups all-purpose flour
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2/3 cup chopped nuts - optional

Ingredients at Firehouse Pantry


-In a large bowl, cream sugar and shortening with an electric mixer.
-Add eggs and mix well.
-Add buttermilk and vanilla and mix well.
-Combine dry ingredients in a separate bowl.
-Slowly mix dry ingredients into wet ingredients.
-Gently stir in mashed bananas and nuts.
-Grease (7) 1 pint wide-mouth canning jars with non-stick cooking spray.
-Pour 1 cup of batter into each jar.
-Set jars on a cookie sheet, spacing evenly.
-Bake in a 325 degree oven 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.

Notes: This bread has never sat around long enough for me to know how long it lasts, but if I had to guess, I'd say it would store for 1 month in the refrigerator or 1 week at room temperature. Even though it is "canned", I wouldn't trust it to last like properly processed jams, jellies, pickles, etc.

Other Banana Nut Bread recipes on this site:

(2) Visitor Comments:

  • Finally, an easy way to deal with ripe bananas. The fact that they taste great is a plus. Thanks for the recipe.

  • This bread turned out really well. My batch made 8 jars instead of the 7 it called for, so you might want to have an extra jar ready, just in case. I gave 5 of them to friends, and everyone loved it. It would be really nice at Christmas for gifts to give. You do need to label them though, it just looks like a jar of sand or something.

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