Banana bread isn't just a simple way to use up ripe bananas. We took this basic quick bread and turned it into a cute and festive treat on the go. Let them bake and rise over the top to serve as dessert or fill them halfway and then top for a simple homemade teacher gift.
Banana bread in a jar recipe
Adapted from Bakerette
Yields 12 (8 ounce) jars or 24 (4 ounce) jars
- 2/3 cup butter-flavored shortening
- 2-1/3 cups sugar
- 4 large eggs
- 2 cups mashed ripe bananas
- 2/3 cup water
- 2-1/3 cups all-purpose flour
- 1 cup white whole wheat flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1-1/2 teaspoons kosher salt
- 1-1/2 teaspoons pumpkin pie spice
- Nonstick spray
- Preheat oven to 325 degrees F and spray 12 (8-ounce) Mason jars or 24 (4-ounce) Mason jars with nonstick spray. Place jars onto a Silpat-lined rimmed baking sheet. (The Silpat will keep the jars from sliding on the baking sheet.)
- In a bowl of an electric mixer, add shortening and sugar. Mix until creamed and fluffy.
- Add in eggs, mashed bananas and water. Beat until fluffy.
- In a medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, baking soda, kosher salt and pumpkin pie spice.
- Slowly mix in the flour mixture to your wet mixture. Mix just until incorporated.
- Fill each jar halfway and bake 45 minutes for the 8-ounce jars and about 30 minutes for the 4-ounce jars.
- Let the bread cool in the jars and then top with sterilized lids. Keep the bread in the refrigerator for up to a week.
If you use smaller jars (like in the picture), you may need to bake the bread in several batches to avoid overcrowding the oven. If serving the bread at a dinner party, you can fill the jars a bit higher and serve it puffing over the top.
More dessert in a jar recipes
Key lime pie in a jar recipe
Apple pie in a jar recipe
Creamsicle cupcakes in a jar recipe