Banana Bread In a Jar

Need a snack on the run while rushing on to your shopping to-do lists? Here’s a simple banana bread recipe baked in a jar that are perfect for eating on the run, or better yet giving away as gifts.

Banana bread isn’t just a simple way to use up ripe bananas. We took this basic quick bread and turned it into a cute and festive treat on the go. Let them bake and rise over the top to serve as dessert or fill them halfway and then top for a simple homemade teacher gift. (Adapted from Bakerette)

Yields 12 (8 ounce) jars or 24 (4 ounce) jars

Ingredients:

2/3 cup butter-flavored shortening
2-1/3 cups sugar
4 large eggs
2 cups mashed ripe bananas
2/3 cup water
2-1/3 cups all-purpose flour
1 cup white whole wheat flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1-1/2 teaspoons kosher salt
1-1/2 teaspoons pumpkin pie spice
Nonstick spray

Directions:

Preheat oven to 325 degrees F and spray 12 (8-ounce) Mason jars or 24 (4-ounce) Mason jars with nonstick spray. Place jars onto a Silpat-lined rimmed baking sheet. (The Silpat will keep the jars from sliding on the baking sheet.)

In a bowl of an electric mixer, add shortening and sugar. Mix until creamed and fluffy.

Add in eggs, mashed bananas and water. Beat until fluffy.

In a medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, baking soda, kosher salt and pumpkin pie spice.

Slowly mix in the flour mixture to your wet mixture. Mix just until incorporated.

Fill each jar halfway and bake 45 minutes for the 8-ounce jars and about 30 minutes for the 4-ounce jars.

Let the bread cool in the jars and then top with sterilized lids. Keep the bread in the refrigerator for up to a week.

Note: If you use smaller jars (like in the picture), you may need to bake the bread in several batches to avoid overcrowding the oven. If serving the bread at a dinner party, you can fill the jars a bit higher and serve it puffing over the top.

Source: sheknows.com

(Image credit: sheknows.com)