Banana Bread in a Jar
Banana Bread in a Jar is a delicious new way to make this classic homemade bread. Filled with bananas, pecans, and warm spices, this bread is a perfect sweet treat!
Banana Bread in a Jar
We just love banana bread and make it any time we have some bananas that are past their prime for eating. So imagine the fun of going to the refrigerator and taking out a cute little jar of homemade banana bread for a snack! Banana Bread in a Jar is also a sweet little addition to a gift basket or a nice little “thinking of you” gift.
Looking for another delicious quick bread recipe? Check out this wonderful Almond Lemon Bread!
Ingredients You Will Need
(full amounts in recipe box below)
- Granulated sugar
- Over-ripe bananas
- Hot water
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground cloves
You will also need 12 half-pint (8 ounce jars) mason jars to bake the banana bread in.
Making Banana Bread in a Jar
First, cream together the shortening and granulated sugar in a large mixing bowl with an electric mixer. Add the eggs, mashed banana, and water and beat until well combined.
In a small mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt.
Add the dry mixture to the wet and mix well. Now, add the chopped pecans and stir with a spatula until all combined.
Prepare the half pint jars by spraying with non-stick cooking spray and placing them on a large baking sheet with a rim to keep the jars from sliding off the pan. Fill the jars halfway with the banana bread batter. We use a measuring cup to scoop the batter into the jars, but you could use a small ladle, spoon, or pour from a batter bowl with a spout.
Bake the banana bread in jars (without lids) for about 40-45 minutes at 325ºF until a toothpick inserted into the center comes out clean.
While the bread is baking, sanitize the lids of the jars by placing them in a pot of boiling water for several minutes. Remove the lids from the water and set aside to cool.
As soon as you remove the banana bread jars from the oven, place the lid on top and screw it closed. Within a few minutes, the jars will seal themselves.
Enjoy your Banana Bread in a Jar any time, right from the refrigerator with a spoon, or scoop it out of the jar and eat it warmed up with butter.
Can I Bake This Bread in a Loaf Pan?
Yes, you can! If you would like to make a loaf of banana bread instead of individual jars, follow the recipe as written, but pour the batter into two greased 9 x 5-inch bread pans and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
How Long will the Banana Bread be Good in the Refrigerator or Freezer?
The banana bread jars will keep well in the refrigerator for up to a week. If you would like to freeze the jars of bread, they will be good for one month.
Banana Bread in a Jar
- 12 half pint (8 ounce) jars with lids
- 2/3 cup shortening
- 2 cups granulated sugar
- 4 eggs
- 2 cups over-ripe bananas mashed
- 2/3 cup water
- 3 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2/3 cup pecans chopped
- Preheat oven to 325F degrees.
- Place the jars on a large baking sheet and grease with non-stick cooking spray; set aside.
- In a large mixing bowl, cream the shortening and sugar with an electric mixer until light and fluffy. Beat in the eggs, bananas, and water until well combined.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cloves.
- Add the dry mixture to the wet mixture a cup at a time until all combined, mixing well between each addition. Fold in the pecans.
- Use a small measuring cup to scoop the batter into the jars, filling about halfway full. Wipe off drips of batter from the sides of the jars before baking.
- Bake the jars (without the lids) on the baking sheet at 325F for 40-45 minutes, until a tooth inserted in the center comes out clean.
- While the bread is baking, sterilize the lids and rings by submerging in a pot of boiling water for several minutes. Allow the lids to cool to room temperature before the bread is finished baking.
- Remove the jars from the oven and immediately place the lids on top and screw on the rings close. The jars will seal as the bread cools down. If the bread has risen above the top of the jars, just press it down with the lid as you close it.
- Cool the bread to room temperature and serve immediately or store the banana bread jars in the refrigerator for up to a week or eat when cooled.