A few years in the past I wrote approximately how one in all my home made baking recipes can also be premixes in jars. It is often sufficient to pre-measure the dry ingredients of a recipe.
Today I’m sharing another example of how this strategy works using a banana bread recipe I’ve been using for lots years – however nowadays I’m turning it right into a banana bread recipe in a jar !
For this banana bread blend in a jar, I began out with the aid of using including the flour to the jar first,followed by the smaller ingredients of baking powder, baking soda, and salt, then a layer of sugar.
If you try and upload powdered or unfastened components like flour or white sugar over a layer of nuts or chocolate chips, they’ll subsequently sift and create a messier look. That’s why I finish the jar with a layer of nuts and chips on top.
*ingredients:
*ingredients:
°2/3 cup butter
°2 2/3 cups white sugar
°4 eggs
°2 cups mashed banana
°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 cinnamon
° 1 tsp ground cloves (I used half a tsp because I didn’t want to eat the “cloffy”.)
°2/3 cup chopped pecans or walnuts
*You will also need:
°12 cans of 250 ml
Directions :
Preheat oven to 325°F (165°C). Greased dozen 250 ml canning jars.
In a large bowl, cream the cream and sugar until light and fluffy. Banana Mash – Whisk together eggs, banana and water …
Sift the flour with the baking powder, baking soda, salt, cinnamon and cloves.
Add it to the banana mixture and mix well.
Continued on next page (page 2)
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