This recipe is from an old newspaper clipping.
2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 bananas, mashed
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
Preheat oven to 325 degrees.
Cream shortening and sugar together. Beat in the eggs, bananas, and water. Sift together flour, baking powder, baking soda, salt, cinnamon and cloves. Add the flour mixture to the banana. Stir the nuts into the mixture.
Pour the batter into greased wide mouth pint jars, filling them 1/2 full. Do not put lids on the jars for baking! Bake at 325 degrees for about 45 minutes. When done, remove from the oven one jar at a time. Clean sealing edge with a paper towel or cloth and screw lid on firmly. The heat will vacuum seal the jars to keep the bread. Be sure to check the lids periodically to be sure they are still sealed.
2 2/3 cups white sugar
4 eggs
2 bananas, mashed
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
Preheat oven to 325 degrees.
Cream shortening and sugar together. Beat in the eggs, bananas, and water. Sift together flour, baking powder, baking soda, salt, cinnamon and cloves. Add the flour mixture to the banana. Stir the nuts into the mixture.
Pour the batter into greased wide mouth pint jars, filling them 1/2 full. Do not put lids on the jars for baking! Bake at 325 degrees for about 45 minutes. When done, remove from the oven one jar at a time. Clean sealing edge with a paper towel or cloth and screw lid on firmly. The heat will vacuum seal the jars to keep the bread. Be sure to check the lids periodically to be sure they are still sealed.
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