Prairie Fox Survival

Banana Nut Bread

This is a delicious quick treat you can enjoy in seconds.
It may not have a long shelf life if you have grandchildren



Warning before canning bread please read the disclaimer below

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3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour


No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix.

Fill sterilized canning jars 1/2 full. Bake at 350 for 35 - 45 minutes.
After bread is baked wipe rims of jars put hot lids and rings on.


The FDA does NOT recommend canning bread. Bread is baked in a mason jar, removed from oven and immediately sealed. Quick breads contain a high amount of moisture and low acidity levels which can cause the growth of a bacteria called Clostridium botulinum, which is commonly known as botulism.
NO known cases of botulism have been connected to home canned breads. It is suggested you keep your canned bread in the refridgerator

In making this recipe you do so at YOUR OWN RISK

Please read the following links and decide for yourself. Many people have successfully canned their favorite bread and cake recipes for years and are still here to share their recipes with you.



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