Wednesday, June 3, 2015

Banana Bread in a Jar

Are you a banana bread nut? Do you find yourself craving this delicious loaf morning, noon, and night? Are you constantly searching for new excuses, events, or gatherings to bake up this light, fluffy treat?

Okay, so maybe we're not all that crazy when it comes to this dish, but we can all agree, when a slice of banana bread comes our way, we're not going to turn it down. So what if you received a sealed jelly jar with a mini loaf of banana bread baked right in it? That's right, bread baked fresh in a jar!

Sounds crazy? Believe it or not, it's actually super easy to make, tastes absolutely delicious, and is the perfect gift to give to friends and neighbors alike. Who knew banana bread could be so innovative and fun! Grab a can of our Freeze Dried Bananas, it's time to bake up some Banana Bread in a Jar!

2/3 cup Shortening
2 2/3 cup Sugar
4 Eggs
2 cups Honeyville Freeze Dried Bananas
2/3 cup Water
3 1/3 cups Honeyville Alta Artisan Bread Flour
1/2 tsp Baking Powder
2 tsp Baking Soda
1 1/2 tsp Salt
1 tsp Cinnamon
1 tsp Ground Cloves
2/3 cup chopped Pecans

Yields: 1 dozen 8 oz Jars

Preheat oven to 325 degrees.


In a large bowl, cream together shortening and sugar, using an electric hand mixer.


Re-hydrated your bananas by soaking them in water until soft, then draining excess liquid. Once soft, mash your bananas with a pastry whisk or fork.


Add bananas and eggs to creamed sugar/shortening and mix together until completely combined.


In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, and cloves, and whisk together until completely combined.


Add dry ingredients to wet ingredients and mix until a soft batter forms.


Fold in chopped pecans until completely combined.


Using a funnel, pour batter into greased 8 oz jam jars. You'll only want the jars about half way full. Bang the bottom of the jars on the counter to smooth out batter and allow it to fill the bottom.


Place directly on oven rack in the oven and bake at 325 degrees for 45 minutes. Remove and, if you're resealing, gently place lids on top and screw on. The heat from the bread will seal the tops.


This recipe not only bakes up light, fluffy loafs in your jars, it makes a lot of jars! 12 to be exact. That's a lot of gifts you can gives to others! The bread itself comes out easily from the jars. Just slide a butter knife between the glass and the bread and the loaf simply pops right out.


When it comes to taste, this loaf can't be beat! The bread is light and airy and the bananas bake in perfectly with each bite. Slice up a mini loaf for yourself and smear a little butter on each top. Trust us, you will not be disappointed.


We may not all be banana bread nuts, but with this fun and delicious recipe, we can bring the gift of homemade banana bread to anyone we desire!


Anne Bullock said...

How long will this be good at room termperature?

In The Kitchen With Honeyville said...

Hi Anne! This bread should last for about 3 months sealed, if refrigerated. If left at room temperature, it should be enjoyed right away. It really isn't meant for long term food storage, just a fun, simple gift for friends and neighbors.

Las Happy Camper said...

Reminds me of the old Boston steam breads and Date Breads in a can my granparents bought even into the 1960's. I am not a banana person myself but think one could substitute dried apples reconstituted or applesauce and even pear butter etc. And I'm allergic to cinnamon so I leave it out or substitute allspice or clove and ginger in various amounts to sub depending on the recipes. Usually and I mean no one to this day has ever noted cinnamon was missing. Including on cinnamon roles or pumpkin pie. These straight sided jars can freeze well too so I would think this break/gem would keep that way for at least a few more months too. Camping treat would be neat. Slip a loaf out to take hiking or day of kayaking on the lake. Thank you for sharing this brillant idea.

Al Jack said...

Can you make this in a 16oz jar? I would think you could bake it a little longer and it would work. What would you recommend as to the additional baking time? I have teenagers and the 8oz size would not be enough.

In The Kitchen With Honeyville said...

Hi Al Jack! Yes, I think it would bake fine in a 16 oz jar. It's always best, when baking a bit more than the recipe calls, to go up by 5 minute increments and watch it ti see when it looks finished.

Sara Plotka said...

Do you think this would work with zucchini bread? My family isn't much into banana bread but can't get enough zucchini bread. It would be great for the holidays.

Sanctuary Gardener said...

I bet you could use pumpkin bread batter (or other kinds) and bake it in jars like this, too, couldn't you?

In The Kitchen With Honeyville said...

I think zucchini bread would work perfect in this Sara, and be oh so delicious!

Yes Sanctuary Gardener, pumpkin bread would bake up perfect in these jars!

Anonymous said...

Do you just put the jars on the baking rack when putting them in the oven? Also, can you freeze the jars of bread once they're sealed & cooled? If so, how long will they last b4 freezer burn starts to happen? Sorry for all the ?'s. This is a cool idea in baking it in a different type of container.


In The Kitchen With Honeyville said...

We put the jars on a baking sheet when we placed them in the oven. I wouldn't recommend freezing them for very long. This isn't a shelf stable bread, just more for decoration.

Steph said...

Las Happy Camper. I'm so sorry to hear of your allergy! Cinnamon is a staple in my family, we don't go a day without it! Loved your ideas! Steph