canned banana bread

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canned banana bread

Post  kelee877 on Sat Jul 29, 2017 5:17 pm

Here’s what you’ll need to get started…

Prep time: 10 mins
Cook time: 45 mins
Yields: 1 dozen half-pint jars

INGREDIENTS
2/3 cup shortening
2 cups granulated sugar
4 eggs
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
12 half pint (8 ounce jars) mason jars
INSTRUCTIONS
Preheat oven to 325 degrees F. Prepare the mason jars by greasing the insides of the jars with cooking spray.
In a large mixing bowl, beat together the shortening and sugar with an electric mixer until well incorporated. Beat in the eggs, bananas, and water until light and fluffy.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves and pour into the banana mixture a little at a time mixing well with each addition. Fold in pecans.
Spoon batter into mason jars filling 1/2 way full. Wipe off any spills on the jars before baking. Do not add the lids. Tip: You can also pour the batter in a gallon-size bag with a hole cut in the corner and pipe the batter into the jars.
Line the jars on a baking sheet and bake for 40-45 minutes of until a toothpick inserted in the center comes out clean. Note: You can also line the jars up in the oven without the baking sheet. Some people have mentioned they cook more evenly that way. You might want to experiment. I’ve never had a problem.) Meanwhile, sterilize the lids and rings in boiling water.
Remove the jars from the oven and screw on the lids and rings to the jars while the bread is cooling. The jars will seal as the bread cools down. You will hear a light “ping” when the jar seals itself. If you don’t, press down on the lid to see if it is firm. If it doesn’t “give”, it is sealed. Also, if the bread bakes above the rim of the jar, no worries. Just gently press the top of the bread down with the lid and seal.
Store in the refrigerator for up to a week or eat when cooled! Can also be stored in the freezer for a few months.
Note: You can forgo making this bread in the jars and bake it in two 9 x 5-inch bread pans for 55-60 minutes or until a toothpick inserted in the center of the bread comes out clean.

Recipe adapted from Linda Jean at Allrecipes.com

Thank you, Debbie, Sherri and Tracy, for allowing me to guest post today! And I would love it if you stopped by Bakerette.com for a bite to eat! You can also find me on Pinterest, Facebook, Instagram, Google+, and Stumble Upon. I hope to see you around!
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kelee877
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Posts : 135
Join date : 2009-11-09
Age : 54
Location : Northern Ontario

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Re: canned banana bread

Post  kelee877 on Sat Jul 29, 2017 5:29 pm

this is the one I ususally use went to go make some and could not find my hard copy...

Anytime I make this, they don't last long around my house..I am not exactly sure of the shelf life,but in a bad situation and you want to keep a yummy on hand..then try this canned bread...

2/3 cup of shortening
2 2/3 cups sugar
4 eggs( I use dried powdered egg) 1 tsp of dried powdered egg and 1 tsp of water equals one egg
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
3 cups flour
2/3 cup water
3 cups grated apples or 2 cups apple sauce

preheat oven to 325, lightly grease inside of 8 pint sized jars

sift flour,baking soda,nutmeg and cinnamon

cream shortening and sugar till fluffy, add eggs and beat well

add flour alternately with water and apples and mix until smooth

Fill jars half full with batter,keep clean,bake 325 for 45 minutes

sterilize rings and lids

remove jars one at a time wipe rims of jars and put on a lid and ring,jars will seal as cake cools...



you can add mushed banana in place of apples, they work also...don,t do rhubarb(lol)

sometimes the the bread comes over the tops of the jars..I take a knife and cut those off put them in a bowl and have a snack while you finish..make sure your tops are very clean I use a scott towel with some vinegar on it to clean the tops...before putting on lid and rings
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kelee877
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Posts : 135
Join date : 2009-11-09
Age : 54
Location : Northern Ontario

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