Chocolate Chip Banana Bread In A Jar
Yield: 8 Pint Jars of Banana Bread
  • 2 sticks (1 cup) of butter, melted
  • 1 cup white sugar
  • 1 cup brown sugar (light or dark)
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup of sour cream, greek yogurt, OR buttermilk
  • 6 very ripe bananas, mashed (I usually use medium-large sized ones)
  • 1 cup chocolate chips (I like mini)
  1. Preheat oven to 325F. Grease or spray 8 wide-mouth pint jars, set aside.
  2. In a large bowl whisk together the melted butter, and sugars. Add the eggs one and a time and vanilla and whisk until smooth.
  3. Sprinkle the flour, baking soda and salt over the butter mixture and stir to mix until just combined.
  4. Fold in the bananas and sour cream/yogurt/buttermilk. Gently fold in the chocolate chips.
  5. Carefully spoon batter into jars, filling about ⅔ of the way. Wipe the rim of the jar down in case any batter spilled/splashed.
  6. Place the jars directly into the oven, carefully arranging them on a middle rack. Meanwhile sterilize the lids of the jars in boiling water and set aside.
  7. Bake for about 45 minutes, or until loaves are golden brown and a toothpick inserted comes out clean.
  8. Place the lids onto the jars right out of the oven- in about 10 minutes you should hear a "pop" and they are sealed. Bread will last in the jar up to a week.
As you can imagine. Sealing warm banana bread traps the moisture and makes it very very moist but the time you actually eat it. This is not a bad thing, but depending on how you like the texture you may choose to let them cool a bit before sealing. The lids won't "pop" to create the seal unless they go on hot, but I think the breads would still last a few days since it would be airtight.
Recipe by The Baker Chick at