Banana Bread


° 2/three cup ghee
° 2 2/three cups white sugar
° four eggs
° 2 cups mashed banana
° 2/three cup water
° three 1/three cups all-reason flour
° 1/2 teaspoon baking powder
° 2 teaspoons of baking soda
° 1 1/2 teaspoon salt
° 1 teaspoon floor cinnamon
° 1 teaspoon floor cloves (I used 1\/2 a teaspoon due to the fact I did not need to get “clovy” either).
° 2/three cup chopped pecans or walnuts

Directions :
Preheat the oven to 325°F (165°C). Grease a dozen 250ml canning jars. (I wiped myself with vegetable oil).
In a big bowl, cream the cream and sugar till mild and fluffy. Banana Mash – Beat eggs, banana and water.
Sift the flour with the baking powder, soda, salt, cinnamon and cloves.
Add it to the banana combination and blend well.
Add nuts and stir them with a spoon.
Insert the canning funnel into the mouth of the jar and pour the combination into the greased jar, filling it halfway. Do now no longer positioned lids on baking jars. Be cautious to preserve the edges clean, and wipe off any paste that comes into touch with the edges.
Place the jars immediately at the rack withinside the oven. Bake for forty five minutes. Don’t fear if some upward push over the pinnacle of the jar a little. You can press it with the lid after the baking is done.
While jars are nonetheless warm, upload lids. Tie tight.
Listen for a ping as quickly as you upload the covers; This approach that the jar is closed. If you leave out the “ping”, wait till it has cooled absolutely and press the pinnacle of the cap. If it would not flow at all, it is locked.