Gluten Free Paleo Banana Bread in a Jar
Yes, it is that time of year to start putting in some serious thought to gift giving.
Maybe you have already gotten started on your holiday gifts – if so, then I envy and admire you.
I like to give gifts I make myself in my own kitchen. It just feels like such a lovely way to share the love. And if those homemade treats are on the healthier side (without being obviously so), that’s even better!
I love these gluten free Paleo banana breads baked in a jar. Delicious little banana breads in a really cute package (that is reusable) make a delightful hostess gift or are great for adding to a basket filled with goodies.
All you need to add to these is a cute little ribbon. And unless you feel the need to mention it, you don’t even have to say they are gluten, grain, dairy, and refined sugar free! They are so tasty, no one will know or care.
Notes: You need to make sure your Mason jars are straight sided and wide mouthed – otherwise you won’t be able to easily get the bread out of the jar. I use cage free, pastured eggs (such as from Nature’s Yoke) and make sure your almond flour is gluten free.
Click here to see my cooking demonstration of this recipe on Daytime TV!
- 8 straight sided wide mouth pint Mason jars with lids and rings
- Gluten-free non-stick cooking spray
- 6 ripe bananas
- 8 large cage free eggs
- 1 cup unsweetened almond butter
- 1 cup blanched finely ground almond flour
- 6 tablespoons coconut oil
- ½ cup honey
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons kosher or fine sea salt
- 1 cup chopped walnuts
Preheat the oven to 325 degrees. Spray the jars with cooking spray.
In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the bananas until smooth. Add the eggs and beat until fully incorporated, scraping down the sides of the bowl as needed. Add the almond butter, almond flour, coconut oil, honey, vanilla, baking powder, baking soda, and salt. Beat until all ingredients are fully incorporated, scraping down the sides of the bowl as needed. Stir in the chopped walnuts.
Fill the jars half full with the batter, making sure to wipe the top of the jars clean of any batter. Place the jars directly on the rack of the oven and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out mostly clean.
While the bread is baking, place the lids and rings for the jars into boiling water and let boil for 3 minutes. Remove from the boiling water, let cool, and dry well.
When done baking, remove the jars from the oven and place on a counter. Top with the lids and rings and let cool. The jars will seal as they cool. Once completely cool, eat immediately or store in the refrigerator for up to one week.
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