Baking in mason jars is very popular right now. Cakes, Breads, Cupcakes, Cheesecakes, and so on, there is no limit.
I love the idea of having individual servings so I baked mine in 8 ounce mason jars. You’ll want to make sure to spray them well with cooking spray so the banana bread easily comes out
6 Tablespoons butter
2 cups granulated sugar
2 cups mashed bananas (approx. 4 medium-sized bananas)
⅓ cup applesauce
⅓ cup plain Greek Yogurt
2½ cups all-purpose flour
1 cup whole wheat pastry flour ( or you can use all-purpose flour)
½ teaspoon baking powder
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon ground cinnamon
1 cup walnuts, crushed
12 half pint (8 ounce jars) mason jars
Preheat oven to 325 degrees F. Prepare the mason jars by greasing the insides of the jars with cooking spray.
In a large mixing bowl, beat together the butter and sugar with an electric mixer until well incorporated. Beat in the eggs, bananas,applesauce and yogurt, until light and fluffy.
In a separate bowl, sift together the flours, baking powder, baking soda, salt, cinnamon and pour into the banana mixture a little at a time mixing well with each addition. Fold in walnuts.
Spoon batter into mason jars filling ½ way full. Wipe off any spills on the jars before baking. Do not add the lids.
Line the jars on a baking sheet and bake for 40-45 minutes of until a toothpick inserted in the center comes out clean.
Meanwhile, sterilize the lids and rings in boiling water.
Remove the jars from the oven and screw on the lids and rings to the jars while the bread is cooling. The jars will seal as the bread cools down. You will hear a light “ping” when the jar seals itself. If you don’t, press down on the lid to see if it is firm. If it doesn’t “give”, it is sealed. Also, if the bread bakes above the rim of the jar, no worries. Just gently press the top of the bread down with the lid and seal.
They can be stored in the refrigerator for up to a week.