Preheat oven to 325 degrees. Prepare the mason jars by spraying the insides of the jars with cooking spray.
In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; set aside.
In a large bowl, beat together the butter and sugar with an electric hand mixer until well combined. Add eggs, mashed bananas, and water beat until the batter is light and fluffy.
Add flour mixture to the banana mixture a cup at a time beating well after each addition. Fold in pecans.
Pour the batter in a gallon-size bag. Cut a hole in the corner and pipe the batter into the jars filling them 1/2 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 30-35 minutes or until a toothpick inserted in the center comes out clean.
Meanwhile, sterilize the lids and rings in boiling water, reduce to simmer until ready to use.
Remove the jars from the oven and carefully screw on the lids and rings to the jars while the bread is cooling. The jars will seal as the bread cools down. You will hear a "popping" sound when the jar seals itself. A sealed jar will be concave in the middle. The lid should not give, when pushed with a fingertip, and should not pop back when the finger is lifted.
Cook’s Note: If the bread bakes above the rim of the jar, no worries, just gently press the top of the bread down with the lid and seal. Store in the refrigerator for up to a week or eat when cooled! Yields 1 dozen half-pint jars