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Preheat oven to 325 degrees F. Prepare the mason jars by greasing the insides of the jars with cooking spray.
In a large mixing bowl, beat together the shortening and sugar with an electric mixer until well incorporated. Beat in the eggs, bananas, and water until light and fluffy.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves and pour into the banana mixture a little at a time mixing well with each addition. Fold in pecans.
Spoon batter into mason jars filling ½ way full. Wipe off any spills on the jars before baking. Do not add the lids.
Line the jars on a baking sheet and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Meanwhile, sterilize the lids and rings in boiling water.
Remove the jars from the oven and screw on the lids and rings to the jars while the bread is cooling. The jars will seal as the bread cools down.
Store in the refrigerator for up to a week or eat when cooled! Can also be stored in the freezer for a few months.