6.03.2013

Mason Jar Banana Bread with Caramel Frosting


Why, you may ask, would you want to make banana bread in a mason jar?  Well, first, they are adorable.  But there are actual practical reasons too.  I think this is a great way to give banana bread as gifts, or, if you have company and want to keep some snacks on hand, this would be a great snack, or, if you have company staying at a local hotel this would be great to take back to their room and snack on later, or to take on a picnic.

I've been using this particular banana bread recipe for years.  It's simple, moist and delicious.  Although great on it's own, I also use a butter knife to slide around the baked bread, slide the bread out of the jar, split it in the center and add caramel frosting.  To put it back together, put the bottom {with the frosting} in the jar first, frosting side up, then the top piece of banana bread and then top it with a swirl of frosting.  Delicious!


Mason Jar Banana Bread {+ regular baking instructions for a bread pan}
Makes 5 pint-sized jar breads or 1- bread pan of bread

3 large ripe bananas, peeled
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/4 cup chopped walnuts, optional

Preheat the oven to 325 degrees Fahrenheit.  Grease either 1 bread pan or 5 pint size mason jars {set the lids aside - you won't need them until the bread is baked and cooled}.

In a medium bowl, using an electric mixer mix the bananas until they are very light, about 2-3 minutes.

In a large bowl, using an electric mixer, cream together the butter and the sugar.  Add the eggs, beating to incorporate.  Add the flour, baking soda and salt and mix until just combined.  Stir in the bananas and nuts, if using.

If using a bread pan, pour into the prepared bread pan and smooth the batter so it sits flat in the pan.  Bake 40-45 minutes, or until a toothpick inserted in the center comes out clean.

If using mason jars, pour batter into each of the prepared jars, almost halfway filling the jar.  Smooth the batter in the jars.  Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Remove hot pan/jars to a cooling rack and cool completely before frosting.  Bread can be stored at room temperature, covered, up to 4 days.


Caramel Frosting:
Makes 1 1/2 cups

4 Tablespoons unsalted butter
pinch of salt
1/2 cup brown sugar, packed
2 Tablespoons milk
1/2 teaspoon vanilla extract
1 1/2 - 2 cups powdered sugar

Melt the butter in a saucepan.  Stir in the salt and brown sugar and heat, over medium high heat, to boiling, stirring constantly.  Once it reaches a boil, turn to low heat and cook for 2 minutes, until the sugar is completely dissolved.  Stir in the milk and allow to return to a boil {should take less than 1 minute}.  Remove the pan from the heat and allow to cool to room temperature.  Stir in the vanilla and powdered sugar, 1/2 cup at a time, until it reaches the desired consistency.  Adjust with a bit more milk if you need to loosen it up a bit.

3 comments:

Kim said...

This would also be great when your sister in law comes to visit.

Staci at Life At Cobble Hill Farm said...

Got it! :) I will definitely make them when you come.

Our Neck of the Woods said...

Oooooh yummy! They do look really cute in the mason jars! This would be great for company. Sounds so delicious :)