2/3 cup shortening
2 2/3 cups white sugar
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 cup chopped pecans or walnuts
12 – 1 pint canning jars
If you are planning on storing these for a while, you will need to sterilize your jars. The jars will keep up to a year in your pantry if sealed properly.
Preheat oven to 325*. Grease insides of a dozen 1 pint canning jars. (I wiped mine down with vegetable oil.)
In a large bowl, cream shortening and sugar until light and fluffy.
Mash bananas in separate bowl.
Beat in eggs, bananas, and water.Sift together flour, baking powder, soda, salt, cinnamon, and cloves.
Add to banana mixture. Add nuts and stir them in with spoon.
Insert canning funnel into mouth of jar and pour mixture into greased jars, filling half full.
Place jars directly on rack in oven.
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 for 45 minutes.
Don’t worry if a few rise over the top of the jar. You can press it down with the lid.
While jars are still warm, add lids. Screw on tightly. If you sterilized your jars listen for the ping once you have added the lids; this means that the jar is sealed. 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. When you want to eat they slid right out of the jar so easy