This Banana Bread will keep moist and fresh for longer in the jars so be sure to make a big batch. You can also freeze them for several months. We have included some tips on cooking with Mason Jars. You should not place your jars into a dry oven. The cooking technique should be a water bath or a pressure canner.
It takes just 10 minutes preparation to make your Banana Bread in a Jar. Start by greasing the Mason Jars with cooking spray to ensure the bread won’t stick. Then mix up your batter using the sugar, eggs, shortening, bananas and water.
When you remove the baked bread from the oven, screw the lids on the jars and they will seal automatically as they cool.
There are a few points to consider prior to using Mason Jars according to Chef Mom. We have included her best points to assist you with your recipes.
Sterilize Jars in boiling hot water, thoroughly. This will combat bacteria. Pay special attention to rims and lids. Leave to dry thoroughly.
Oil and Flour the inside of the Mason Jars. Pint sized jars hold about 2 cupcakes. Most Box Cake mixes will yield 24 as rule of thumb.
Preheat your oven to 325 degrees F. Prepare your batter as you normally would
When filling your Mason Jars with batter, do so until they are around 2/3 full.
Mason Jars are meant to be used in hot water baths and cannot be used in a dry oven without a water bath. A Pressure Canner is another way they can be cooked.
Mason Jars will require 25-30 minutes cooking time and quart sized Mason Jars will require 60 minutes, depending on what you are cooking.
It is important to seal mason jars after baking. For breads and cupcakes you can immediately seal. For cheesecakes, allow to sit uncovered and cool appropriately prior to sealing.
Chef Mom suggests that you can leave your cakes, cupcakes and breads at room temp for a few days. If you are making cheesecake store it in your fridge and they should be eaten within 3 days.
Banana Bread In A Jar Ingredients -:
2/3 cup shortening
2 cups granulated sugar
2 cups mashed bananas (approx. 4 medium-sized bananas)
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup pecans, crushed
Prep time: 10 mins
Cook time: 45 mins
Yields: 1 dozen half-pint jars
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.