Jarred Banana Bread

Instructions

1. Prep: Preheat oven to 325°F (165°C). Thoroughly grease the inside of each jar.

2. Cream Base: In a large bowl, beat the softened butter and sugar together until light and fluffy.

3. Combine Wet Ingredients: In a separate bowl, whisk the mashed bananas, eggs, and water until smooth. Blend this mixture into the butter and sugar.

4. Add Dry Ingredients: In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and cloves (if using). Gently fold the dry ingredients into the wet batter until just combined.

5. Fold in Nuts: Stir in the chopped nuts until evenly distributed.

6. Fill Jars: Using a spoon or funnel, divide the batter evenly among the prepared jars, filling each about halfway. Wipe any batter from the jar rims. Do not cover with lids.

7. Bake: Place the jars directly on the oven rack, spaced apart. Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean. The bread will rise above the rim.

8. Seal: While the jars are still very hot, carefully screw on the clean lids and rings. As they cool, you should hear a “ping” as they seal. (If a lid doesn’t seal, refrigerate and enjoy that jar first.)

9. Serve & Store: Let cool completely. Sealed jars can be stored at room temperature for 1-2 weeks. Refrigerate after opening.

Tips & Notes:

• For Gifting: Tie a ribbon around the lid and attach a tag with storage instructions.

• Nut-Free: Simply omit the nuts or replace them with chocolate chips.

• Testing Seals: Once cool, press the center of the lid. If it doesn’t flex, it’s sealed.

Let me know if you’d like a simplified version, adjustment for altitude, or ideas for flavor variations like chocolate chip or streusel topping!