This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, jut give a shot it won’t fail you !
Any other week, I might be satisfied using the ripe banana cache to bake a healthy loaf of banana bread, but I (and my sweet tooth) agreed that what we really need this week is a skillet of banana bread.
What beats banana bread? Banana bread in a jar! They make tremendous items for vacations and birthday birthday celebration favors and are specifically ideal for camping. It’s additionally a whole lot of fun.
Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
Ingredients:
° 2/three cup ghee
° 2 2/three cups white sugar
° four eggs
° 2 cups mashed banana
° 2/three cup water
° three 1/three cups all-reason flour
° 1/2 teaspoon baking powder
° 2 teaspoons of baking soda
° 1 1/2 teaspoon salt
° 1 teaspoon floor cinnamon
° 1 teaspoon floor cloves (I used 1/2 a teaspoon due to the fact I did not need to get “clovy” either).
° 2/three cup chopped pecans or walnuts
Directions :
Preheat the oven to 325°F (165°C). Grease a dozen 250ml canning jars. (I wiped myself with vegetable oil).
In a big bowl, cream the cream and sugar till mild and fluffy. Banana Mash – Beat eggs, banana and water.
Sift the flour with the baking powder, soda, salt, cinnamon and cloves.
Add it to the banana combination and blend well.
Add nuts and stir them with a spoon.
Insert the canning funnel into the mouth of the jar and pour the combination into the greased jar, filling it halfway. Do now no longer positioned lids on baking jars. Be cautious to preserve the edges clean, and wipe off any paste that comes into touch with the edges.
Place the jars immediately at the rack withinside the oven. Bake for forty five minutes. Don’t fear if some upward push over the pinnacle of the jar a little. You can press it with the lid after the baking is done.
While jars are nonetheless warm, upload lids. Tie tight.
Listen for a ping as quickly as you upload the covers; This approach that the jar is closed. If you leave out the “ping”, wait till it has cooled absolutely and press the pinnacle of the cap. If it would not flow at all, it is locked.
Enjoy !
Banana Bread!!!
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
° 2/three cup ghee
° 2 2/three cups white sugar
° four eggs
° 2 cups mashed banana
° 2/three cup water
° three 1/three cups all-reason flour
° 1/2 teaspoon baking powder
° 2 teaspoons of baking soda
° 1 1/2 teaspoon salt
° 1 teaspoon floor cinnamon
° 1 teaspoon floor cloves (I used 1/2 a teaspoon due to the fact I did not need to get “clovy” either).
° 2/three cup chopped pecans or walnuts
Directions
- Preheat the oven to 325°F (165°C). Grease a dozen 250ml canning jars. (I wiped myself with vegetable oil).
- In a big bowl, cream the cream and sugar till mild and fluffy. Banana Mash – Beat eggs, banana and water.
- Sift the flour with the baking powder, soda, salt, cinnamon and cloves.
- Add it to the banana combination and blend well.
- Add nuts and stir them with a spoon.
- Insert the canning funnel into the mouth of the jar and pour the combination into the greased jar, filling it halfway. Do now no longer positioned lids on baking jars. Be cautious to preserve the edges clean, and wipe off any paste that comes into touch with the edges.
- Place the jars immediately at the rack withinside the oven. Bake for forty five minutes. Don’t fear if some upward push over the pinnacle of the jar a little. You can press it with the lid after the baking is done.
- While jars are nonetheless warm, upload lids. Tie tight.
- Listen for a ping as quickly as you upload the covers; This approach that the jar is closed. If you leave out the “ping”, wait till it has cooled absolutely and press the pinnacle of the cap. If it would not flow at all, it is locked.
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