Chocolate Chip Banana Bread in a Jar

| May 18, 2011 | 15 Comments

Chocolate Chip Banana Cake in a Jar 2

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?

Chocolate Chip Banana Cake in a Jar 3

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.

Chocolate Chip Banana Cake in a Jar bite

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.

Chocolate Chip Banana Cake in a Jar baking

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?

Chocolate Chip Banana Cake in a Jar

Chocolate Chip Banana Bread in a Jar
 
Prep time
Cook time
Total time
 
Serves: yields 6 half-pint jelly jars
Ingredients
  • ¼ cup unsalted butter, softened to room temperature
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon
  • 2 ripe bananas, mashed
  • 1 cup all-purpose flour
  • ½ tbsp baking powder
  • ¼ tsp kosher salt
  • ⅓ cup mini semisweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees. Place 6 half-pint jelly jars on a baking sheet. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat on medium speed until light and fluffy looking, 2-3 minutes. Add the egg and beat well until combined, about 1 minute. Add the vanilla, cinnamon and bananas and beat on medium speed.
  3. While the bananas are beating in, sift together the flour, baking powder and salt in a small bowl. Reduce the mixer speed to low, and add a little at a time until fully combined. Pour in the chocolate chips and beat for a few more minutes, until just combined.
  4. Divide the batter evenly among the jelly jars, tapping each one lightly to spread it out a little.
  5. Bake the jars on the baking sheet in the preheated oven for 25-30 minutes, until the tops just start to brown and a cake tester inserted in the center comes out clean.
  6. Remove from oven. These can be covered with a canning jar lid and stored up to five days.

Category: Bread, Breakfasts, Camping Food, Dessert, Recipes, School Lunches and Snacks, Techniques and Tips

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (15)

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  1. Banana Chocolate Chip Muffins with Peanut Butter Frosting « Foodography | November 6, 2012
  1. Love these! I’ve never baked in jars but they’re super cute.

  2. Joanne says:

    Can I tell you how much I am loving these baked goods in a jar! First of all they are so adorable. Second of all, they are so readily portable – perfect for gifting! Banana bread is a favorite around here also and we ALWAYS have bananas around that need to be used. I’ll definitely be giving this a go!

  3. Kate says:

    I’d probably just call it chocolate chip banana jars!

  4. Lauren says:

    How big are these jars?

  5. Mary says:

    Fantastic idea….question: Do you need to grease the jars before filling/baking? Thanks!

  6. Denise says:

    Do you think these would freeze well?? This is a great idea for last minute desserts and gifts…

    • Sarah W. Caron says:

      Hi Denise, I haven’t tried freezing these. Sorry! But I have frozen cakes and breads in the past so it could work — my concern would be that they won’t be as pretty or tasty after defrosting since the glass could capture some moisture in the freezing process. But as I said, I am really not sure.

  7. Barb says:

    Hi this is such a great idea, het i don’t always have jars on hand. If you didn’t want to use jars how many muffins does it yield? Also how long would you bake it?
    Thank you

  8. Rose says:

    Once they are baked and cooled can they be removed. Or eaten in the jar as shown?

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