Home Made Banana Cakes

Homemade Banana Cakes: A Perfect Gift (and a Delicious Treat!)

As a busy mom, I'm always looking for ways to make life a little easier – and a little sweeter. That's why I love this recipe for homemade banana cakes. Not only are they incredibly delicious, but they also make the perfect gift for friends, neighbors, or anyone who appreciates a thoughtful, homemade treat. I've been making these for years, perfecting the recipe along the way and always tweaking it to my liking.

The best part? These cakes bake in individual jars, making them incredibly convenient and visually appealing. Imagine presenting these adorable little cakes, each nestled in its own jar, adorned with a festive ribbon or a charming label. They're perfect for holiday gatherings, potlucks, or even just a spontaneous act of kindness. And because they're stored in sealed jars, they're easy to transport and share.

Beyond the Basics: Customizing Your Cakes

What truly makes this recipe shine is its versatility. The base recipe is wonderfully simple, but it’s a blank canvas for your culinary creativity. Feel free to experiment with different types of nuts, spices, or even add in some chocolate chips for an extra decadent touch. You can also get creative with the presentation; use different jar sizes, add festive labels or ribbons, or even create personalized tags for a more personal touch. The possibilities are endless!

Perfect for Gifting (and Keeping!):

These cakes are fantastic for holiday gift-giving, especially Christmas. The cute jars make them look festive and beautifully packaged. I often add a festive tag or tie a ribbon around each jar for an extra special touch. Plus, they're also a great option for a Christmas bazaar. The unique presentation and delicious taste always attract attention. Everyone I know who has tried them loves them, and the comments are always positive. So, it's a win-win situation; a lovely gift and positive feedback!

Beyond the Holidays: Year-Round Delights

Don't limit yourself to holiday occasions. These banana cakes are a welcome treat any time of year. A small batch for an afternoon tea with friends or a larger batch for a special event; these are wonderful anytime. They’re perfect for birthdays, housewarmings, or just to brighten someone's day. And let's be honest, who doesn't love a moist, delicious banana cake? This is the perfect recipe for those moments when a bit of sweetness is needed, so keeping it on hand is a good idea.

Tips for Success:

Jar Selection: Use wide-mouth canning jars for easy filling and a beautiful presentation. Ensure they are clean before use. I prefer using pint-sized jars, as they're a good size for a single serving or a small sharing portion.

Baking Time: Keep an eye on your cakes while they're baking. Baking time may vary slightly depending on your oven. Start checking for doneness around the 40-minute mark. A toothpick inserted into the center should come out clean. I often use a larger jar for a larger cake.

Sealing the Jars: Properly sealing your jars is key to preserving the freshness of your cakes. Make sure to wipe the rims of the jars clean before adding the lids and rings. The "ping" sound is a sure sign that your jars have sealed correctly. But always check the lids even if you hear the ping just in case.

Storage: Sealed jars can be stored in the refrigerator for up to a week. But honestly, these cakes are so delicious that they rarely last that long!

Variations:

• Nutty Delights: Experiment with different nuts like walnuts, pecans, or even macadamia nuts.
• Spiced Wonders: Add a pinch of nutmeg, cardamom, or ginger for an extra layer of flavor.
• Chocolate Indulgence: Fold in some chocolate chips for a decadent twist.
• Fruity Fun: Incorporate other fruits like blueberries, cranberries, or chopped apples.

This recipe is a keeper for any occasion! Try it today, and you'll see why it's become a favorite in my home.

Step-by-step

• Preheat oven to 325 degrees F (165 degrees C).
• Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
• In a large bowl, cream shortening and sugar until light and fluffy.
• Beat in eggs, bananas, and water.
• Sift together flour, baking powder, soda, salt, cinnamon, and cloves.
• Add to banana mixture.
• Stir in nuts.
• Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. 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 at 325 degrees F (165 degrees C) for 45 minutes.
• Meanwhile, sterilize the lids and rings in boiling water.
• As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring.
• Jars will seal as cakes cool.
• Place the jars on the counter and listen for them to "ping" as they seal.
• 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.
• Jars should be eaten immediately or kept sealed in refrigerator for up to a week.