Banana Pecan Bread in a Jar

Prep Time: 1 Hour
Yields: 8 (1-pint) Jars

Cooks are always looking for perfect homemade gifts to give during the holidays or when visiting friends and family. Jar cakes are perfect for such occasions because many can be made and stored in the pantry for future use.


2 cups mashed bananas
2/3 cup chopped pecans
2/3 cup shortening
2 and 2/3 cups sugar
4 eggs
3and 1/3 cups flour
1/2 tsp baking powder
2 tsps baking soda
1 and 1/2 tsps salt
1 tsp cinnamon
1 tsp ground cloves
2/3 cup water


Preheat oven to 325 degrees F. In a large mixing bowl, cream together shortening and sugar. Beat in eggs and bananas. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon and cloves. Add dry mixture to bananas. Fold in nuts and water, blending well. Grease 8 wide-mouth pint jars. Using a large-mouth funnel, fill jars halfway with batter. Wipe any excess batter off of rim. Do not put lids on jars for baking. Place jars on a large baking sheet, place in oven and bake approximately 45 minutes. Sterilize lids and rings in boiling water. When bread is done, quickly remove 1 jar at a time from oven and clean its sealing edge with a dry towel to remove any residue or oil. Immediately apply and firmly tighten a 2-piece wide-mouth canning lid. Lid will form a vacuum seal as jar cools. Jars of cooled bread may be stored on pantry shelves with other canned foods or in the freezer. Bread is safe to eat as long as jars remain vacuum sealed and free of mold growth.