Banana Bread in a Jar
User Reviews
5
Banana Bread in a Jar
Description
This Banana Bread in a Jar recipe transforms traditional banana bread into single-serving portions by baking the batter inside sterilized glass jars. The batter combines creamed shortening and sugar with mashed overripe bananas, eggs, and water, enriched with spices such as cinnamon and cloves, and chopped pecans for crunch. The dry ingredients include flour, baking powder, baking soda, salt, and spices, mixed into the wet to form a smooth batter.
Filling each greased jar halfway prevents overflow during baking, and wiping the sides ensures a clean seal when lids are added later. Baking at 325°F until a toothpick comes out clean produces a moist, spiced crumb with nutty texture from the pecans. Once cooled, the jars can be sealed, making these suitable for gifting or storing individually.
This method offers a convenient way to enjoy banana bread without slicing or storing large loaves. The jars also enable portion control and easy transport. The recipe supports sterilizing lids and rings while baking for safe sealing.
Ingredients
- ⅔ cup shortening
- 2 cups granulated sugar
- 4 egg
- 2 cups banana mashed, over-ripe
- ⅔ cup water
- 3 ½ cup all-purpose flour
- ½ teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon cloves ground
- ⅔ cup pecans chopped
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 71g | 24% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 2g | 100% |
| Cholesterol | 55mg | 18% |
| Sodium | 400mg | 17% |
| Potassium | 235mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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