Skip to Content

Chocolate Chip Banana Bread in a Jar

Chocolate Chip Banana Bread in a Jar

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 into 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?

Yield: 6 servings

Chocolate Chip Banana Bread in a Jar

Chocolate Chip Banana Bread in a Jar

Ingredients

  • 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

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 six 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.

Michelle

Thursday 20th of June 2024

I understand they’re stored for five days, but stored how in a pantry in the refrigerator?

Sarah Walker Caron

Thursday 20th of June 2024

Store them at room temperature.

Banana Chocolate Chip Muffins with Peanut Butter Frosting « Foodography

Tuesday 6th of November 2012

[...] got the muffin recipe from Sarah’s Cucina Bella, though she baked hers in jars, and the peanut butter frosting from Bon [...]

Rose

Monday 15th of October 2012

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

Sarah W. Caron

Monday 15th of October 2012

Hi Rose, these are meant to be eaten from the jar. Thanks for asking!

Barb

Saturday 13th of October 2012

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

Sarah W. Caron

Saturday 13th of October 2012

Hi Barb, I haven't used this recipe for muffins so I can't say how many it would make or the exact baking time (I wouldn't want to guess and be wrong). However, you might be interested in this similar recipe for a loaf of Chocolate Chip Banana Nut Bread (you can exclude the nuts, if desired) or these Banana Toffee Muffins.

Denise

Saturday 13th of October 2012

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

Sarah W. Caron

Saturday 13th of October 2012

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.

Skip to Recipe