What? Bake banana nut bread in a pint sized canning jar? You bet! This makes a moist, nice size loaf. One thing I like about this size is it is perfect for gift giving, just the right size for our shrinking household, and great for when unexpected guest drop in.
These store in the freezer for about a year. Some people store these on their shelf, but I do not consider that safe. Banana nut bread is a low acid food and in an air tight container, botulism can grow. I would rather be safe. These will also keep in the refrigerator for a short time.
Sterilize four pints, lids and rings for every batch of Banana Nut Bread. I can mix a quadruple (Four) batch in my
Bosch Universal Mixer.
Preheat oven to 325 degrees. Grease the inside of the jars all the way to the lip.
Mix Banana Nut Bread batter.
Heat jar lids in a pot of water on the stove and bring to a simmer.
Fill jars with no more than 1 cup of batter. If you over fill them they will overflow the jars. I use the Pampered Chef "Measure All" measuring cup. I turn the cup upside down and fill the dry measure with batter. I tip the measuring cup into the pint and turn the cup upside down and plunge its contents into the pint.
Wipe rims where glass will seal to lids. Place a hot rim on each jar. Screw ring on loosely, about 1-2 turns. This will permit steam to escape while cooking, without letting the bread to expand beyond the jar. Place bottles on a cookie sheet so they do not touch each other. Place cookie sheet and bottles into the hot oven. Bake for 45 minutes. Remove one at a time. Tighten lids down, even if the bread has pushed them up. Let sit on counter until jars seal.
Freeze!
When ready to eat, bread will slide out of the jar. Serve frozen or thawed.Slice into circles and serve with a scoop of ice cream for a summer treat.
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