Banana Bread in a Jar

[ 4 ] September 12, 2013 |

Banana Bread in a Jar

Baking in mason jars is very popular  right now. Cakes, Breads, Cupcakes, Cheesecakes, and so on, there is no limit.

I love the idea of having individual servings so I baked mine in 8 ounce mason jars. You’ll want to make sure to  spray them well with cooking spray so the banana bread easily comes out. Also do NOT overfill the jars or they will overflow like mine!!

Banana Bread in a Jar

To get them out of the jar, just give the jar a slight shake and out they slide.

It’s fun to bake in a jar, the jar makes an attractive package for gifts. With the Holiday Season approaching, I am planning to make some more Banana Bread in a jar.

Banana Bread in a Jar

 I have adapted this recipe from the blog Bakerette. She recommends to fill the jar  1/2 way full. Like you can see, mine are too full. You live and learn….

5.0 from 2 reviews
Banana Bread in a Jar
Serves: 12
  • 6 Tablespoons butter
  • 2 cups granulated sugar
  • 4 eggs
  • 2 cups mashed bananas (approx. 4 medium-sized bananas)
  • ⅓ cup applesauce
  • ⅓ cup plain Greek Yogurt
  • 2½ cups all-purpose flour
  • 1 cup whole wheat pastry flour ( or you can use all-purpose flour)
  • ½ teaspoon baking powder
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 cup walnuts, crushed
  • 12 half pint (8 ounce jars) mason jars
  1. Preheat oven to 325 degrees F. Prepare the mason jars by greasing the insides of the jars with cooking spray.
  2. In a large mixing bowl, beat together the butter and sugar with an electric mixer until well incorporated. Beat in the eggs, bananas,applesauce and yogurt, until light and fluffy.
  3. In a separate bowl, sift together the flours, baking powder, baking soda, salt, cinnamon and pour into the banana mixture a little at a time mixing well with each addition. Fold in walnuts.
  4. Spoon batter into mason jars filling ½ way full. Wipe off any spills on the jars before baking. Do not add the lids.
  5. Line the jars on a baking sheet and bake for 40-45 minutes of until a toothpick inserted in the center comes out clean.
  6. Meanwhile, sterilize the lids and rings in boiling water.
  7. 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. You will hear a light “ping” when the jar seals itself. If you don’t, press down on the lid to see if it is firm. If it doesn’t “give”, it is sealed. Also, 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.
  8. They can be stored in the refrigerator for up to a week.
Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Breakfast, Desserts, Snacks, Sweets

Comments (4)

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  1. Lisa says:

    I just made these and they are delicious! I had enough to half fill 15, 8oz jars. It took me 4 medium bananas and 2 large ones to get 2 cups worth of mashed banana. So I’m glad I measured, because this recipe is fantastic!

  2. Valerie says:

    These look fantastic! I think I will make banana bread?!!

  3. Monica says:

    Looks super.. great idea, Mason Jars. A must try. Should I use wheat flour? Can I use AP Flour inseam? Love this recipe. THANKS.

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