Total Time
Prep 10 mins
Cook 45 mins

This would be great given as a gift, Unique gift idea - banana bread baked in a jar. Banana bread baked and sealed in a jar will keep for about 1 year. The banana bread in a jar recipe makes 7 pint jars of banana bread.

Ingredients Nutrition


  1. Preparation: set up 7 wide-mouth pint-size canning jars, metal rings and lids.
  2. Don't use any other jars.
  3. Sterilize jars, lids and rings according to manufacturer's directions.
  4. Grease inside, but not the rim of jars.
  5. Preheat oven to 325°F
  6. In large bowl cream sugar and shortening with electric mixer.
  7. Add eggs and mix well.
  8. Add buttermilk and vanilla and mix well.
  9. Place dry ingredients in a separate large bowl and blend with a whisk.
  10. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
  11. Gently stir in mashed bananas and nuts.
  12. Pour one cup of batter into prepared jars.
  13. DO NOT use more than one cup of banana bread recipe batter or it will overflow and jar will not seal.
  14. Place banana bread recipe filled jars evenly spaced on a cookie sheet.
  15. Place in a pre-heated 325F oven for 45 minutes, or until a toothpick inserted in center comes out clean. **Yield amount is pint jars.
  16. Remove banana bread recipe jars from oven one at a time keeping remaining jars in oven.
  17. Working quickly, wipe rim, place lid and ring on jar and secure.
  18. Jars will seal quickly.
  19. Repeat with remaining jars.
  20. When ready to serve, banana bread will slide out.
  21. A properly sealed banana bread in a jar recipe will stay fresh for one year.
  23. Place a circle of patterned fabric (9" diameter will do it) under the ring of the lid, or over top the lid secured by a rubber band. Put a ribbon and bow of raffia or fabric around the ring of the lid over top the rubber band. A hot glue gun will be handy to add other decor.
Most Helpful

WARNING - NOT A SHELF STABLE PRODUCT. Breads and cakes baked at home in jars, sealed, and stored at room temperature present a risk for botulism. It should be frozen or eaten immediately -- never stored at room temperature in a sealed container. Can you please specify this in the recipe or unpost? I encourage bakers to refer to USDA food safety resources or their local extension offices:

Maria S. June 03, 2015

the only thing i would do differently is only fill the jars half way cause with a full cup my jars where over flowing in the oven

angie_arbour September 24, 2012