A few weeks ago, Will spied a lone very ripe (ahem, brown) banana on our kitchen counter and declared that I should make banana bread. He adores banana bread. And bananas, for that matter. Unfortunately, I didn’t have time to whip up a batch then.
Today I finally got around to baking some … in jars, of course. I was tempted to call this one Chocolate Chip Banana Cake in a Jar, but really it’s basically banana bread … or banana muffins, depending on how you look at it. Really the only difference is the vessel I used to cook it in. What would you call it?
Anyway, one of the reasons for making this today is that I wanted something to send in to Paige’s classroom for her teachers tomorrow. It’s teacher appreciation week at our school (yes, I know most schools already celebrated that!), so it seemed like the perfect time to gift them with a little something. We’ve been blessed with wonderful, patient and kind teachers who love kids and make their school days so special.
Really, this is the perfect something for a teacher gift. Just top ‘em with a canning lid and tie a little card to the top to let them know what’s inside. I used basic kitchen twine, but you could go fancy with some pretty ribbon too.
As for the Chocolate Chip Banana Bread, it’s positively lovable. It’s perfectly moist, with a light crumb. I’ve added just a touch of cinnamon that gives the flavor a little depth, without really making its presence known. It’s subtle. And mini chocolate chips are the perfect addition to the sweet banana batter. It’s based on my recipe for Chocolate Chip Banana Nut Bread, but is minus the nuts to comply with the nut-free environment of our school.
The Chocolate Chip Banana Bread is baked directly in the jars on a baking sheet in the oven. I keep an old baking sheet around just for the occasion. It’s perfect for being the firm surface for small containers like this. And yes, jars are perfectly okay for baking. If you don’t have them already, you can pick some up at most grocery stores or online.
What’s your favorite food to gift?
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
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- Banana Chocolate Chip Muffins with Peanut Butter Frosting « Foodography | November 6, 2012