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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is designed to fit into wide mouth, one-pint canning jars. You can pick up these jars in most grocery stores. A simple circle of cloth placed between the seal and the ring (of a two-part canning lid) makes a pretty effect and you could also add a ribbon around the ring. Ingredients:
2 2/3 cups white sugar |
2/3 cup vegetable shortening |
4 eggs |
2/3 cup buttermilk |
2 cups mashed ripe bananas |
1 teaspoon vanilla extract |
3 1/2 cups white flour |
1/2 teaspoon nutmeg |
1 teaspoon cinnamon |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
2/3 cup chopped nuts (optional) |
Directions:
1. In large bowl, cream sugar and shortening with electric mixer.
2. Add eggs and mix well.
3. Next, add buttermilk and vanilla and mix well.
4. Place dry ingredients in a separate bowl and mix well.
5. Add creamed ingredients to dry ingredients and mix well.
6. Gently stir in mashed bananas and nuts.
7. Prepare seven one-pint wide-mouth canning jars with vegetable shortening.
8. Place one cup of batter in each jar; do not use more than one cup or batter will overflow and jar will not seal.
9. Place jars evenly spaced on a cookie sheet.
10. Bake at 325 degrees F for 45 minutes, or until a toothpick inserted in center comes out clean.
11. Working quickly, wipe rim, place lid and ring on jar and secure.
12. Jars will seal quickly.
13. Repeat with remaining jars.
14. When ready to serve, bread will slide out.
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