Preheat the oven to 325°F (165°C) and grease 8 pint canning jars.
In a large bowl, cream together the shortening and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the mashed bananas and water until well combined.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, ground cinnamon, and ground cloves.
Gradually add the dry ingredients to the banana mixture, mixing until just combined.
Fold in the chopped pecans and chocolate chips.
Fill the greased jars halfway with the batter, ensuring the rims are clean.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
While the bread is baking, sterilize the lids and rings in boiling water.
Once the jars are done, carefully remove them from the oven and clean the rims.
Immediately seal each jar with a lid and ring, listening for the ‘ping’ sound as they seal.
Allow the jars to cool completely. Enjoy promptly or refrigerate sealed jars for up to a week.
Variations & Tips
For a nut-free version, simply omit the pecans or replace them with sunflower seeds. If you have picky eaters who aren’t fans of chocolate, you can substitute the chocolate chips with dried cranberries or raisins for a fruity twist. To make this recipe gluten-free, use a gluten-free all-purpose flour blend in place of the regular flour. For an extra touch of warmth, consider adding a pinch of nutmeg or a splash of vanilla extract to the batter.
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