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.
Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored in a cool dry place for up to 6 weeks. Makes 8 (1 pint) jars
|Time:||10 Minutes Preparation Time|
45 Minutes Cooking Time
By Jodi from Aurora, CO
Sounds neat. How do I get the bread out of the jar? Do you scoop it out with a spoon? Does it slide out? What?
Do not store on shelf, cool (don't let them seal) then refrigerate. the recipe method presented harbors a breeding ground for botulism. info at
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