Reviewed: Oct. 30, 2009

This is a very good bread recipe, and I will definitely make it again. The best way to preserve this bread is in the freezer. When sealed as described, it helps prevent freezer burn, and keeps well.

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4my4girls

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

This is a great recipe! I used pumpkin for my 1st time. Can't wait to try other fruits & veggies. Planning on freezing the jars for Christmas giving. Very moist & delicious bread!!! I tried with 8oz. jelly jars - baked for 35min. Next is the quart wide mouth jars. I made apple bread the 2nd time around. Just made banana bread in jelly jars - 8oz. Cooked them for 35 min. on a cookie sheet. Turned out fantastic!! Really a neat recipe. Can freeze them for holiday gift giving.

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Julie

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Reviewed: Oct. 24, 2009

GREAT!! used pumpkin instead of banana. my family is not too keen on them. they kept in the fridge for over six months!! super moist and really fun.

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Mrs. T

Cooking Level: Intermediate

Home Town: Orange, California, USA

Living In: Deer Park, Washington, USA

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Reviewed: Oct. 23, 2009

This is the most wonderful jar-cake recipe I ever tried! Muffins are great for the microwave: 600 watt for 1 1/2 mins.

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diehexekaukau

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Reviewed: Oct. 4, 2009

Awesome recipe. Tried it for the first time. When it says, fill 1/2 jar with batter, DO IT. I filled 3/4 and it was baked over the top of the jars. I poured the bread out, wrapped it, and hand it out to neighbors, and they loved it. Also, placed on racking for baking, the jars tipped to one side. Next time will try putting them on baking sheets.

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DzzRed

Cooking Level: Intermediate

Living In: Livingston, California, USA

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Reviewed: Oct. 2, 2009

Wow! I was a little skeptical, but it came out SO good. I made just one jar to try it out, and turned the rest into muffins, but I have to say, the bread in a jar has to be the most moist banana bread I've ever had. DELICIOUS! I'd just say that if you do plan on moving them around in the oven for even baking, PUT THEM ON A BAKING SHEET. THe wire rack wasn't a sturdy enough surface, and I wound up tipping it over twice. But the recipe is perfect just the way it is, I didn't have to make any changes at all. Five stars and two thumbs up!

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rceklarc

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2009

I have Zucchini bread my mom made in 1988 which has been in her basement 'fruit room' which still looks just fine and which we ate a jar of recently and we are still alive. I will add, eat at your own risk if kept for that long!

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Civillia

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Reviewed: Sep. 19, 2009

Help! Some sites, and some reviewers here say that the sealed bread can be stored for up to one year. You say one week. Who is right?

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Becky Clarke

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Reviewed: Mar. 6, 2009

It tastes wonderful! Best stuff! I make it and send it to my husband when he's deployed and it comes out just as well 2 weeks later! LOVE IT!

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Viviana

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Reviewed: Jan. 4, 2009

This is the best I have ever made and tasted, I did read reviews and took their advise. I did not use a cookie sheet when cooking, I do think it cooked more even. I am very impressed with this recipe. The best of all you don't ever have to throw out those bananas any more, these jars store for up to one year as long as they seal.

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dellis130

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Reviewed: Dec. 29, 2008

I made this for Christmas gifts for my family. I stuck right to the recipie with one exception. I'm not a huge clove fan so I only put in 1/2 the amount it called for- that made it perfect for me! (I also used walnuts instead of pecans. Next time I will add more nuts as it was a little light on nuts for my taste!) The only major issue I had was finding the right size jar. I went to two craft stores and finally settled on a jar that was a pint and had a small lip. Because of this I had to double the recipe and I still didn't have quite enough batter for all 8 jars. I did a test run with one of the jars and I filled it up a little bit more than halfway at 325 for 55 minutes. It came out perfectly! Some of the other loafs were smaller, but that didn't matter much. Everyone loved them and was so surprised! I added a cute note "Warning: avoid initial urge to break jar. To eat: cut length wise and remove. Enjoy!" I'll definitely try this method again with different kinds of breads.

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GrilledCheeseGrad

Cooking Level: Beginning

Home Town: Manchester, New Hampshire, USA

Living In: New York, New York, USA

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Reviewed: Dec. 19, 2008

Changes: added an extra cup of mashed bananas. The condensation that builds up in the jar is very unappealing to look at, not to mention some shrinkage on the bread. Also, I had to more a little more than half of the batter in the jar, for this to rise close to the top. Will continue to use this recipe, but may have to switch to loaf pans.

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Redcherrystar

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Reviewed: Dec. 6, 2008

I made this with my daughters to give to relatives at Thanksgiving. It was perfect! I was afraid it would be hard to get out of the jar but it actually slid right out.

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Melanie M.

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 30, 2008

I have made a recipe like this for years to rave reviews. I lost my recipe and this one is just as great. When I sprayed the jars with non-stick spray I also sprinkled sugar in the jar. The hardest part of this was getting the hot jars out of the oven and putting the lids on without burning myself. I have heard that this can last up to a year unopened and in a cool dark place - I would like to try that but they never make it past a month. Even after a couple weeks they are still moist and delicous.

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stuffedpuppet

Cooking Level: Expert

Home Town: Borger, Texas, USA

Living In: Floydada, Texas, USA

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Reviewed: Aug. 11, 2008

Okay,I got excited about doing this and tried in regular masons.Duh.But the good thing was that now I have a wonderful gift idea for Christmas.This is such a cute way to do bread.Now my imagination is going wild trying to figure out what other breads I can do in a jar.Not all was lost,my friends just have to eat the bread out of the jar this time.Yum.Thank you for such a cool idea.

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TaraJ

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2008

The best banana bread I have ever had. I made it in the jars and I have also made muffins and loaves out of it. Very moist and a definate keeper.

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BELLE975

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Jan. 26, 2008

Maybe I am being too critical.. I thought the bread left a bitter aftertaste. I will use the extreme banana bread recipe on this site inside the jars next time. I am going to have my spouse test it in the morning.. if he thinks it tastes good... i will give them away. If he agrees with me, I will throw it all away. I will not use this recipe next time. I will use the canning method with another recipe next time. plus, they only rose 2/3 of the way up.

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JRELERJR

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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Reviewed: Jan. 9, 2008

DELICIOUS!!!!!!!!! adding extra bananas is even better. no cloves for me though.

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Us3Heaths+1more

Cooking Level: Expert

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Reviewed: Jan. 4, 2008

I found this recipe on the site and had to try it. It was wonderful, I am sharing it with a friend that bakes banana nut bread every Christmas and freezes it, next year, she will not have to freeze it. Thank you to whoever came up with this recipe.

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Cindy

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Reviewed: Jan. 2, 2008

A delicious banana bread and a unique gift idea. I opened up one of the jars to try the bread (very moist and flavourful) and found it was easy to remove from the wide-mouthed jar (which was well greased - I ran a knife around the outside of the bread and tapped the jar mouth down on the counter; it slid right out). Thanks for sharing the recipe.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Banana Nut Bread Baked in a Jar

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