Happy Mother’s Day Banana Bread

It never hurts to be creative, especially when it comes to gift giving.  This of course it not my original idea but it is an amazing way to package up my banana bread in a new flavor and give some delicious gifts.  The awesome thing is these seal themselves with the heat from the bread out of the oven, so no canning necessary and you can make them a few days in advance.  I got a little crazy with the flavors but this is one of my favorite variations that I have never shared with you.  Mother’s day is a special occasion so you get the special recipe.  I can’t think of a better way to tell any mom in your life you love them then giving them delicious healthy food.

Mother's Day Banana Bread

Before you ask, I do not know how long these will last but since I keep my banana bread covered for up to a week I bet these will be fine too.  Of course, you don’t have to follow the recipe for this variation.  You can use the original or the other variations HERE.  All I care about, is that you make this recipe and spread the Banana Bread love.  You don’t have to use these half pint jars either, you can make bigger ones in a full pint jar.  Can’t wait to read your comments about how you make these and how people love them.

Mother's Day Banana Bread

5.0 from 7 reviews
Paleo Banana Bread
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
Bread
Cinnamon Chocolate Swirl
Instructions
Cinnamon Chocolate Swirl
  1. Place your chocolate chips, coconut oil, and butter in a double boiler and stir until well melted
  2. Add in your cinnamon and stir until well mixed and set aside to mix in your banana bread jars
Banana Bread
  1. Preheat your oven to 350 degrees fahrenheit
  2. Combine your bananas, eggs, and nut butter, and grass-fed butter in a blendtec, blender, food processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer)
  3. Once all of your ingredients are blended, add in your coconut flour, baking soda, baking powder, vanilla, and sea salt and mix well
  4. Grease 10 half pint mason jars using coconut oil or butter
  5. Pour in your batter about halfway up each half pint mason jar
  6. Using your chocolate cinnamon swirl from above, divide it evenly throughout the 10 jars and then use a butter knife to swirl it around in the batter
  7. Place all 10 mason jars in a rimmed baking sheet and place in the oven
  8. Bake for 25 minutes or until a toothpick inserted into the center comes out clean
  9. Remove from oven and immediately put all your lids on using a mitt as to not burn yourself
  10. The heat from the jars will cause a vacuum making them air tight. You will hear them start popping in about 15 minutes
  11. Once cool, decorate and label to whomever you would like and enjoy
  12. Slice and serve
Notes
For safety, store in the refrigerator until consumption
Nutrition Information
Calories: 206 Fat: 17 grams Carbohydrates: 10 gram Sugar: 1 gram Sodium: 207 grams Protein: 6 gram

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64 Comments

  1. So glad I found your blog! I have similar food interests and your recipes are right down my alley. Love the banana bread in a jar idea! I have some jars I received from someone — with jam in them — and would love to return them full. This is perfect! Thanks!

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