Banana bread in a jar recipe
Did someone say cake on the go? Treat yourself to a classic comfort dessert with this banana bread in a jar from Lunch to Go: Everyday packed lunches made easy – a cookbook dedicated to helping us eat balanced, easy and delicious meals while on the move.
This banana bread recipe brings a touch of home comfort wherever you are, and it’s the perfect way to use up any overripe bananas you’ve got hanging around. To make it portable, simply pop the lid on, throw it in a bag and go.
It’s also perfect for picnics, and makes a lovely homemade gift – just tie a ribbon around the neck of the jar and make someone’s day.
Things to note:
You can also use this mixture for traditional banana bread, made in a loaf tin – see step 5 of our recipe, below.
Instead of chocolate chips, you can use any broken-up chocolate or leftover treats like Easter eggs.
You’ll need six medium-sized jam/jelly jars for this recipe, ideally straight-sided so you have the option to turn out the cake if you don't want to eat it straight from the jar.
To sterilise your jars, clean thoroughly with warm, soapy water, rinse well and arrange upright on a baking tray. Place in a pre-heated oven at 130°C/110°C fan/250°F/gas mark 1.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 2 ripe bananas
- 110 g butter
- 150 g caster sugar
- 2 eggs
- 225 g self-raising flour
- 40 g chocolate chips, chopped unsalted nuts or a mix
- 2 ripe bananas
- 3.9 oz butter
- 5.3 oz caster sugar
- 2 eggs
- 7.9 oz self-raising flour
- 1.4 oz chocolate chips, chopped unsalted nuts or a mix
- 2 ripe bananas
- 3.9 oz butter
- 5.3 oz superfine sugar
- 2 eggs
- 7.9 oz self-rising flour
- 1.4 oz chocolate chips, chopped unsalted nuts or a mix
Details
- Cuisine: American
- Recipe Type: Baking
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 6
Step-by-step
- Preheat the oven to 140°C/120°C fan/275°F/gas mark 1.
- Mash the bananas. Cream the butter and sugar together until a pale cream colour and fluffy. Save your muscles and use a hand-held mixer for this. Add the eggs, stir in the flour and mix everything together. Fold in the chocolate chips and/or nuts.
- Divide the mixture between 6 sterilised jars, so each is just over a third full. Wipe any spillages from the sides with a damp cloth.
- Place on a baking sheet and bake in the preheated oven for around 35-40 minutes. They will be done when they have risen to just below the top and when an inserted skewer comes out clean. Cool slightly and screw the lid on.
- If you’re using a loaf tin, grease the tin and pour in the mixture and bake for about 50 minutes at 180°C/160°C fan/350°F/gas mark 4.
Recipe adapted from Lunch to Go: Everyday packed lunches made easy. Published by Ryland Peters & Small (£14.99) Photography © Ryland Peters & Small.
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