Have you ever imagined banana bread made in a mason jar? Banana bread in a jar? Yes, you heard right! Not only is it a fun and creative way to bake, but it also makes for a delightful gift or party favor. Whether you’re looking to surprise your neighbors, bring something unique to a gathering, or even store it in your pantry for later, this unique twist on banana bread is sure to bring joy to anyone’s day!
How to Prepare Banana Bread Made in a Jar
Banana bread made in a jar is more than just a whimsical idea; it’s an ingenious way to present a classic favorite. With minimal prep time, you’ll be able to create a dozen adorable little jars of joy that are perfect for gifting or enjoying at home.
Ingredients for Banana Bread Made in a Jar
- 2/3 cup shortening
- 2 cups granulated sugar
- 4 eggs
- 2 cups mashed bananas (approx. 4 medium-sized bananas)
- 2/3 cup water
- 3 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2/3 cup pecans, crushed
- 12 half-pint (8-ounce jars) mason jars
Directions for Banana Bread Made in a Jar
- 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 1/2 way full. Wipe off any spills on the jars before baking. Do not add the lids. You can also pour the batter in a gallon-size bag with a hole cut in the corner and pipe the batter into the jars.
- Line the jars on a baking sheet and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- 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.
Note: You can also bake the bread in two 9 x 5-inch bread pans for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Can I use a different type of jar?
Yes, you can use different types of jars, but make sure they are oven-safe and properly sized to hold the batter.
What can I substitute for pecans?
You can substitute walnuts or other preferred nuts, or simply omit them if you prefer a nut-free version.
Can I add any additional flavorings?
Yes, you can customize the flavor with additional spices or even chocolate chips for a unique twist.
How do I know if the jars have sealed properly?
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.
Can I freeze the banana bread?
Yes, the bread can be stored in the freezer for a few months if sealed properly. Just allow it to thaw before enjoying.
How can I decorate the jars to make them a cute gift?
You can decorate the jars with a circle of batting and fun fabric under the jar ring and add a pretty label to make them look adorable and personalized.
Banana Bread In Mason Jars
Ingredients
- 2/3 cup shortening
- 2 cups granulated sugar
- 4 eggs
- 2 cups mashed bananas approx. 4 medium-sized bananas
- 2/3 cup water
- 3 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2/3 cup pecans crushed
- 12 half pint 8 ounce jars mason jars
Instructions
- 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 1/2 way full. Wipe off any spills on the jars before baking. Do not add the lids. Tip: You can also pour the batter in a gallon-size bag with a hole cut in the corner and pipe the batter into the jars.
- Line the jars on a baking sheet and bake for 40-45 minutes of until a toothpick inserted in the center comes out clean. Note: You can also line the jars up in the oven without the baking sheet. Some people have mentioned they cook more evenly that way. You might want to experiment. I’ve never had a problem.) 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. 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.
- Store in the refrigerator for up to a week or eat when cooled! Can also be stored in the freezer for a few months.
- Note: You can forgo making this bread in the jars and bake it in two 9 x 5-inch bread pans for 55-60 minutes or until a toothpick inserted in the center of the bread comes out clean.
Notes
