Banana Bread Baked in a Jar

2-2/3 cups white sugar [534 g]
2/3 cup vegetable shortening [134 g]
4 eggs [220 g]
2/3 cup buttermilk [160 g]
2 cups mashed, ripe bananas [500 g]
1 tsp vanilla
3-½ cups all-purpose flour [455 g]
½ tsp nutmeg
1 tsp cinnamon
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2/3 cup chopped nuts (optional) [100 g]

In large bowl, cream sugar and shortening with electric mixer. Add eggs and mix well. Next, add buttermilk and vanilla and mix well. Place dry ingredients in a separate bowl and mix well. Add creamed ingredients to dry ingredients and mix well. Gently stir in mashed bananas and nuts.

Prepare seven one-pint wide-mouth canning jars with vegetable shortening. Place one cup of batter in each jar; do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet.

Bake at 325°F for 45 minutes, or until a toothpick inserted in center comes out clean. Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. When ready to serve, bread will slide out.