Fantastic!! My little son said it was the best he’s ever had! Very moist but the real key is to put the jars directly on the oven rack for more even baking.
– 2/3 cup shortening
– 2 2/3 cups white sugar
– 4 eggs
– 2 cups mashed 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 of ground cinnamon
– 1 teaspoon of ground cloves ( If you don’t want yours too ‘clovey’, you can use half a teaspoon because)
– 2/3 cup of pecans or walnuts, chopped
You will also need:
– 12 250 ml canning jars – sterilized
1. To begin, preheat oven to 325 degrees F (165 degrees C) and grease insides of a dozen 250ml canning jars. (You can wipe yours down with vegetable oil.)
2. In a large bowl, cream shortening and sugar until light and fluffy. Mash bananas–Beat in eggs, bananas, and water.
3. Sift together flour, baking powder, soda, salt, cinnamon, and cloves.
4. Once done, add to banana mixture and mix well.
5. Now add nuts and please stir them in with spoon.
6. Then insert canning funnel into mouth of jar and pour mixture into greased jars, filling half full. Be carful not to put lids on jars for baking. Please keep the rims clean, wiping off any batter that gets on the rims.
7. Afterwards, place jars directly on rack in oven and bake for 45 minutes. If a few rise over the top of the jar a bit, no worries, just press it down with the lid after it has finished baking.
8. You’d better add lids while jars are still warm. Screw on tightly.
9. Make sure to listen for the ping once you have added the lids, which means that the jar is sealed. You should press on the top of the lid If you miss the “ping” when they are completely cool if it doesn’t move at all, it’s sealed.