Oven Canned Banana Bread

If you are looking for a canning recipe that doesn't require a pressure cooker, look no further!! This easy Banana Bread recipe is so good and will be shelf stable for up to 2 years

This recipe will make ~5 wide-mouth pint jars of banana bread.

Wet Ingredients

• 2 Cups over ripened bananas (about 5 bananas)

• 2 beaten eggs

• 1/2 cup of melted butter

Dry Ingredients

• 2 cups all-purpose flour

• 3/4 cups brown sugar

• 1 tsp baking soda

• 1/4 tsp salt

• 1 cup walnuts (optional)

Preheat your oven to 350°F

1. Mix wet ingredients together. Bananas, eggs, melted butter

2. Add brown sugar and mix again. Add baking soda & salt and mix.

3. Add flour and use a wooden spoon to mix together

4. Add walnuts (optional) mix with spoon

5. Grease the inside of your wide-mouth pint jars with butter, i used my hands.

6. Fill buttered wide-mouth pint jars about half full of batter

7. Wipe your rims with white vinegar and put into the oven for 1 hour.

Once your bread is cooked you need to have your lids ready to go on the jars once you open the oven. Be sure not to touch the seal on the lid rims! Put the rings on your jars and hand tighten. As your banana bread cools it will seal itself! EASY PEASY.

One last tip: Let your jars cool on the counter for at least 12 hours (pros say 24 hours, but that's not me) You will know they are done when they are cool, and the lids are sealed!

I hope you enjoyed this recipe, let me know if you tried it and how it went :)