Gluten Free Paleo Banana Bread in a Jar

by Carol Kicinski on December 2, 2015

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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!

Gluten-Free-Paleo-Banana-Bread-in-a-Jar-Recipe

Gluten Free Paleo Banana Bread in a Jar

Ingredients

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

Directions

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.

Servings:

This Gluten Free Paleo Banana Bread in a Jar Makes 8

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 8 comments… read them below or add one }

Toby March 1, 2017 at 7:32 am

This is a fantastic idea– my son would love to give these as party favors for his birthday. Can you use any of your gluten free nut breads and make them in jars? He wants to make a variety of them but I’m not sure it will work with the other recipes.

Reply

Carol Kicinski March 2, 2017 at 1:36 pm

Hi Toby,
Yes of course. That’s a great idea!
xo,
Carol

Reply

Andrea January 25, 2018 at 11:02 pm

This is a fantastic idea! I am certainly going to try this. I was wondering after the jar seals what the shelf life would be if not refrigerated considering it should be airtight and sterile?

Reply

Carol Kicinski January 30, 2018 at 9:58 am

Hi Andrea,
I’m glad you like it! It’s a fun recipe! I’m not a canning expert, so I hesitate to give advice on this. I have had mine not refrigerated for 24 hours and it was fine, but again I’m not an expert on that. Here’s a link that might help give you a more definitive answer.
xo,
Carol

Reply

Becky March 27, 2018 at 2:06 pm

Are there any non-dairy substitutes for the almond butter ?

Reply

Carol Kicinski March 27, 2018 at 3:20 pm

Hi Becky,
Almond butter is dairy-free. It isn’t “butter” in the sense of dairy butter, but “butter” like peanut butter – a paste created from pureed almonds and oil.
Enjoy!
xo,
Carol

Reply

Becky March 27, 2018 at 2:07 pm

Also can these be baked in a loaf pan or two?

Reply

Carol Kicinski March 27, 2018 at 3:56 pm

Hi Becky,
Yes, these can be baked in loaf pans. If you use small loaf pans they should be able to be baked for roughly the same amount of time, just start checking 10 minutes or so before the total baking time is up just to be sure you don’t burn them. Happy baking!
xo,
Carol

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