Preparation

1

Step 1

Remove the oven rack and preheat the oven to 180° C (gas mark 2 – 2 ½). Grease the jars. Melt the butter in the pot. Peel the bananas and mash them in a bowl with a fork. Roughly chop the walnuts. Cut dates into small pieces. Mix both with the banana and the melted butter. Add flour, baking powder, salt, cinnamon and eggs. Mix everything together.

2

Step 2

Pour the muffin batter into the prepared preserving jars and bake for about 20 minutes. Carry out a swab test. Remove and let the jars cool on a wire rack.

3

Step 3

TIP: Serve the muffins lukewarm! To ensure a longer shelf life, clean the rim of the jars and seal them with a preserving ring, glass lid and preserving clips. Heat in a 100°C water bath for 30 minutes to preserve. Remove and let cool. Remove brackets.

4

Step 4

You can find more great recipes in jars in our WECK LandJournal editions

For the recipe, you'll need:

Ingredients

Portions

1

Food

  • 100.0 g Butter
  • 3.0 large Bananas
  • 65.0 g Walnut kernels
  • 125.0 g Dried dates
  • 250.0 g Flour
  • 4.0 level Tsp baking powder
  • 1.0 Pinch Salt
  • 1.0 tsp Cinnamon
  • 2.0 Eggs
  • Grease for the jars