When life gives me ripe bananas, I don’t just make banana bread—I make it portable and downright adorable! I first came up with this banana bread-in-a-jar idea when I was prepping snacks for a road trip.
It’s perfect for portion control, stays fresh, and makes an ideal grab-and-go treat.
Plus, it’s gluten-free, paleo-friendly, and uses simple ingredients you can easily find at local farmers’ markets or your neighborhood store.
You’ll feel good making it, eating it, and maybe even sharing it (if you’re feeling generous).
Tips for Extra Deliciousness
- For extra sweetness: Toss in a handful of dark chocolate chips.
- Nut-free? No problem: Swap almond butter with sunflower seed butter.
- Need a holiday twist? Add a pinch of nutmeg and ginger for that cozy spice blend.
Serving & Presentation
Serve these directly in the jar with a dollop of whipped coconut cream on top. Or, if you’re feeling fancy, run a knife along the edge and pop out the bread for a plated dessert. A sprinkle of powdered cinnamon or a drizzle of honey on top adds that final wow factor.
Gluten-Free Paleo Banana Bread in a Jar
- Total Time: 40 minutes
- Yield: 6 jars 1x
- Diet: Gluten Free
Description
Moist and flavorful banana bread baked in jars, perfect for portion control, grab-and-go snacks, or giftable treats. Gluten-free and paleo-friendly!
Ingredients
- 3 medium ripe bananas (the spottier, the better)
- 3 large eggs
- 1/3 cup almond butter (or any nut butter you love)
- 1/4 cup coconut oil, melted
- 1 tsp pure vanilla extract
- 1/4 cup coconut sugar or maple syrup
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 cup chopped walnuts (optional, for crunch)
- Small mason jars (6-8 oz each, for baking)
Instructions
- Prep the Jars: Preheat your oven to 350°F (175°C). Lightly grease the insides of 6-8 small mason jars with coconut oil or line them with parchment rounds for easy removal.
- Mash & Mix: In a large bowl, mash the bananas until smooth. Whisk in the eggs, almond butter, coconut oil, vanilla, and coconut sugar until creamy.
- Dry Ingredients: In a separate bowl, combine almond flour, coconut flour, baking soda, salt, and cinnamon. Slowly fold the dry mixture into the wet ingredients. Stir just until combined—don’t overmix.
- Add Texture (Optional): Fold in chopped walnuts if you like a nutty bite.
- Fill the Jars: Divide the batter evenly among the jars, filling each about halfway to allow room for the bread to rise.
- Bake with Care: Place jars on a baking sheet for easy handling. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool before handling the jars.
- Store & Enjoy: Once completely cooled, seal the jars with lids. Store in the fridge for up to 5 days or freeze for up to a month. Pop one out whenever you need a wholesome snack or dessert!
Notes
Store jars in the fridge for 5 days or freeze for a month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 240
- Sugar: 12g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
