Thee Best Banana Bread In A Jar

Who thinks up this stuff?

This traditional banana bread features an ingenious twist: It is baked in a canning jar! Such a fun and unique presentation makes it perfect for gifts.

Banana bread in a jar? Yep, I’m one weird bird who loves to try out twisted things. When I was making this banana bread, I was thinking how cool it would be to give these out as party favors, teacher gifts, or as a thank you to neighbors. Christmas time would even be a great time to give these out to neighbors.

A nice twist you can do with these jars is cut out a circle of batting and place under the jar ring, top it with cute fabric, screw on the lid, and you’ve got a puffy, cute topper. Add a pretty label and you’ve got something people will be talking about for a long time. So darn cute!

If sealed properly, these can keep up to a year in the freezer. Think food storage people! Dessert at your fingertips.

This traditional banana bread features an ingenious twist: It is baked in a canning jar! Such a fun and unique presentation makes it perfect for gifts.

I’ve had people inquire if the bread is hard to get out of the jar. Guess what? Just give the jar a slight shake and out they slide. Easy.

This traditional banana bread features an ingenious twist: It is baked in a canning jar! Such a fun and unique presentation makes it perfect for gifts.

Here’s what you’ll need to get started…

5.0 from 2 reviews
Thee Best Banana Bread...In A Jar
Prep time
Cook time
Total time
Serves: 1 dozen half-pint jars
  • 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
  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 shortening and sugar with an electric mixer until well incorporated. Beat in the eggs, bananas, and water until light and fluffy.
  3. 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.
  4. Spoon batter into mason jars filling 1/2 way full. Wipe off any spills on the jars before baking. Do not add the lids.
  5. Tip:
  6. 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.
  7. Line the jars on a baking sheet and bake for 40-45 minutes of until a toothpick inserted in the center comes out clean.
  8. Note:
  9. 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.)
  10. Meanwhile, sterilize the lids and rings in boiling water.
  11. 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.
  12. Store in the refrigerator for up to a week or eat when cooled!
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.

Recipe adapted from Linda Jean at

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. I don’t think it is a good idea, recipe of bread good ,but in the jar a lot of work for nothing.
    8 seals and they were all to big for the jar ( I had the right jar ), will needed 14 -15 jars nobody want to carry jar with them. Give small portion .
    Make a nice loaf it is lot better.

  2. Does the loaf slide nicely out of the jar, regardless of how long they’ve been stored/frozen? I’m going to try this tomorrow. Thanks :)

  3. Hi Jen,
    This looks amazing. I am very excited to try it. I have a few questions for you, if you don’t mind:
    1. Can I use any size jar? You mentioned adjusting baking time however I am unsure how to adjust baking time (I was thinking of using 1L Mason jars?) Should it be a ratio?
    2. Do you think any break recipe would work? (I was thinking of trying a morning glory bread in a jar if this one is successful).
    3. How many jars do you get from a batch?
    4. How do you wait until you put the jars in the fridge? (after removing from the oven?)
    Thank you

  4. I Love this idea…and I’m a big fan of banana bread but I’m trying to watch my weight. Can I substitute the shortening for margarine, or at least butter? Would the proportions be the same? Thx

  5. How would you change the recipe for gluten free people?

  6. I butter my jars and roll/dust with cinnamon and sugar. The best and my sons Army unit received a lot of them while stationed in Afghanistan and Iraq.

  7. Hi Jen, baking these today for my husband who is deployed currently. I have found many recipes online but yours is the only one that says “half pint” jars. Every other recipe says “pint jars” – are they the same?? I thought 1/2 pint are 8 ozs and pint are 16 ozs. Thanks!

    • I must also add that their photos look like they used the 8 ozs jars. My first batch is in the oven right now – using 8 ozs mason jars and baking it for 40 minutes.

  8. Can the Banana Bread in a Jar, be baked in Quart jars instead of those small ones?

  9. Hello Jen,
    Awesome idea! although, I have a question, would it be okay to use vegetable or canola oil instead of shortening? I was also concerned about the temperature when heating the glass in the oven.

    All the best, Gwen

  10. I want to do this to send to my son who is deployed. It usually takes about 2 weeks for him to get packages from us. Will the bread be ok during shipping time?

    • Hi Sheryl! It will be ok for shipping. I wouldn’t seal the lid until it’s cooled completely or it will get moldy from the moisture. Your son is doing a great thing for our country! Our son is in the military as well. God bless.

      • Thanks for the speedy response :) and the kind words about my son. God bless you and your son as well.
        I’m a little confused now. I thought that you had to seal it to preserve it?

        • Sorry Sheryl. That’s my bad. Yes, seal them right away and they’ll be fine.

          • Thanks Jen…..Plan on baking these today…great day to do it…major snow hitting Ohio right now!! :)

            Merry Christmas to you and your family!!!

  11. If you use a 16 ounce jar can I just double the recipe?… Will it turn out the same? I’m giving them as Christmas gifts but 8 oz seems pretty small

    • Hi Miranda! I haven’t used that size of jar for making the banana bread. If you do use that big of jar, then you will need to increase your baking time. Let me know how it works out!

    • Miranda did you try the larger jar? If so, how well did it turn out and how long did you bake it?

  12. My great-grandma used to make banana bread in the metal frozen orange juice cans 35 or so years ago. I loved that the slices were round. So, this is a bit of great grandma. Thanks!

  13. Loretta ROMERO says:

    I would like to make the banana bread ahead for Christmas gifts.
    Can I freeze them?

  14. My question is: Do they have to be refrigerated? I would like to send as gifts.

    • They will keep long enough to send as gifts. They will keep as long as a week and then they will need to be refrigerated because of the milk and eggs used in it.

  15. Love this idea!! So cute and it certainly is a great gift idea! It’s given me all sorts of ideas – thanks!

  16. Ruth Fenwick says:

    I make a boston brown bread in veg cans about 30 years ago that turned out ready good.I never thought about making it in canning jars. Cool idea.

    • Veg cans? That reminds me of camping days when we did stuff like that. I hadn’t thought about baking them in the cans. Interesting concept! Thanks for sharing Ruth.

  17. Do you have a pumpkin bread recipe I can make in the canning jars?
    Would also be so nice to give around the fall and winter holidays.

    • I don’t have a recipe, but I bet you could use any pumpkin bread recipe and it would turn out. Let me know if you do.

  18. Here is my question: Why won’t the jar burst in the hot oven? That is the part that scares me?

    Elizabeth T, Early Rise

    • Good question Elizabeth! According to here’s their answer: “Glass does not typically “break” at any temperature. However it will melt. The melting point of glass is 2600-2900 °F. Now, another important and relevant fact is that when things are hot, they grow very slightly larger due to their molecular composition. When something is very hot and is suddenly made much cooler, it will quickly shrink back to normal. When fragile things like glass are cooled down too fast, the shape change is enough to crack or break them.” But that is not the case with this bread. It does not cool down too fast. I hope that helps!

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