Friday, September 18, 2009

Banana Bread in the jar? HUH???

That is what I said when I first heard about canning Banana Bread!! But it can be done! I have tested it and it is divine.. Plus if I am in a pinch for a housewarming gift, well, I will have something on hand!! Thanks to my friends at BYC for the delicious recipe!!

Here it is all pretty in the jar (this is before the pretty packaging)



Doesn't it look divine?? Here is a photo of it all "dolled" up:


So, how to make it, you ask? Well here you go:

2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 c. mashed bananas
2 c. canned pumpkin
2/3 c. water
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts

Cream shortening and sugar. Beat eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth jars filling 1/2 full. Bake at 325 degrees for 45 minutes. When done remove 1 jar at a time and wipe sealing edge with paper towel or cloth and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep for up to 1 year. (Alot of people say they only stay good as the conventional way. So this is my disclaimer)
Makes 8 pints.

VARIATIONS TO SUBSITIUTE IN PLACE OF BANANAS
2 c. canned pumpkin
2 c. shredded apples or carrots
1 can whole cranberry sauce
1 bag whole ground fresh cranberries
2 c. fresh peaches
1 3/4 c. applesauce plus 1/4 c. pineapple
2 c. shredded zucchini
1 3/4 c. applesauce plus 1/4 c. raisins

HAPPY CANNNING

2 comments:

  1. I'm going to make this stuff one day! Would make a great Christmas gift...

    ReplyDelete