- 1/4 cup unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- 1/2 tbsp baking powder
- 1/4 tsp kosher salt
- 1/3 cup mini semisweet chocolate chips
- Preheat the oven to 350 degrees. Place 6 half-pint jelly jars on a baking sheet. Set aside.
- 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.
- 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.
- Divide the batter evenly among six jelly jars, tapping each one lightly to spread it out a little.
- 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.
- Remove from oven. These can be covered with a canning jar lid and stored up to five days.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.