To make this more healthy AND Low Carb, I would use Coconut oil and Almond or Coconut flour
Ingredients:
2/3 cup shortening2 2/3 cups white sugar4 eggs2 cups mashed bananas2/3 cup water3 1/3 cups all-purpose flour1/2 tsp. baking powder2 tsp. baking soda1 1/2 tsp. salt1 tsp. ground cinnamon1 tsp. ground cloves2/3 cup chopped pecans or walnuts12 - 1 pint canning jarsfunnel
1. If you are planning on storing these for a while, you will need to sterilize your jars. The jars will keep up to a year in your pantry if sealed properly.
2. Preheat oven to 325*. Grease insides of a dozen 1 pint canning jars. (I wiped mine down with vegetable oil.)
3. In a large bowl, cream shortening and sugar until light and fluffy. Mash bananas in seperate bowl..
4. Beat in eggs, bananas, and water.Sift together flour, baking powder, soda, salt, cinnamon, and cloves.
5. Add to banana mixture. Add nuts and stir them in with spoon. Insert canning funnel into mouth of jar and pour mixture into greased jars, filling half full.
6. Place jars directly on rack in oven.
7. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake for 45 minutes.
Don’t worry if a few rise over the top of the jar. You can press it down with the lid.While jars are still warm, add lids. Screw on tightly. If you sterilized your jars listen for the ping once you have added the lids; this means that the jar is sealed. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed. When you want to eat they slid right out of the jar so easy.
article source : All Top And Easy Recipes
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