I’ll admit it…I’m slightly addicted to things in canning jars. I’ve done salad in a jar, pie in a jar, cake in a jar, and now I’m on to bread in a jar. This time it all started when I had bought bananas to use in breakfast smoothies…but I’d let them get just a little too brown for my taste and suddenly I remembered a banana bread recipe I saw. Now I’m not one to just make a plain old banana bread, it had to have a little somethin somethin. So I decided that since I’ve got like a million little canning jars, I should put them in jars that way I could freeze some for another day.
- ⅔ c butter
- 2 ⅔ c sugar
- 4 eggs
- 2 c mashed bananas
- ⅔ c water
- 3 ⅓ c flour (you can use either regular flour or an all-purpose gluten-free flour)
- ½ tsp baking powder
- 2 tsp baking soda
- 1 ½ tsp salt
- 1 tsp cinnamon
- 12 canning jars
- Preheat oven to 325 degrees and grease the inside of the canning jars
- In a large bowl, cream the butter and sugar. Add in the eggs and water. Add flour, baking powder, baking salt, and cinnamon.
- Once you’ve mashed the bananas, add to the mixture and stir in with a spoon.
- Fill the canning jars half full.
- Now you can either bake them now or freeze and enjoy later. If you choose to bake them now, place the jars directly on the rack in the oven (no lids!!) and bake for 45 minutes. If you choose to freeze, put the lid on and stick in the freezer. When you’re ready to eat them, take them out of the freezer, take the lid off and put into the oven (without letting the oven preheat). Then turn on the oven to 325 and bake for 45 minutes. You may need to let it cook a couple more minutes, to check, stick a toothpick in the center of one. If it comes out gooey, let it bake a few more minutes.
- After you’ve baked them you have two wonderful options. Either let it cool and devore this glorious bread…or tip the jar over letting the bread pop out, and cut into thirds, adding a cream cheese frosting between the layers.
If you’re interested in adding the cream cheese follow the instructions below:
- To start, you can go one of two ways, store bought cream cheese frosting, or homemade. For the sake of time and current lack of ingredients I went with the store bought.
- When you’ve let the jars cool, turn them over so that the bread pops out. From there just cut the bread into thirds and spread a good amount of cream cheese frosting to the bottom layer; place the frosted layer back in the jar. Then frost the middle layer and place the middle and top layer back into the jar. Screw the top back onto the jar and enjoy later or rip that lid back off and dig on in!