Who thinks up this stuff?
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.
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.
Here’s what you’ll need to get started…
- 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
- 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 of until a toothpick inserted in the center comes out clean.
- 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!
Recipe adapted from Linda Jean at Allrecipes.com