Have you been wondering how you were ever going to use all of those ripe bananas in your freezer? Use them to make these little delights and give them as gifts this holiday season.
Ready In: 1 hr
Prep: 15 mins
Cook: 45 min
Yields: 10 half pint mason jars
- 1/2 c Stonyfield Vanilla Whole Milk Yogurt
- 1 c sugar
- 2 eggs
- 1 3/4 c flour
- 1/2 t salt
- 1 t baking soda
- 4 small or 3 large over-ripe bananas (mashed)
- 1 c walnuts (optional)
- 10 half-pint (8oz) wide mouth mason jars
Preheat oven to 325°. Prepare the mason jars by greasing the insides of the jars with cooking spray.
Stir yogurt and sugar together and then lightly beat in the eggs.
In a separate bowl, combine flour, salt and baking soda.
Now mix everything with the banana mash. Add nuts, if desired.
Spoon batter into mason jars filling 1/2 way full. Wipe off any spills on the jars before baking. Do not add the lids.
Line the jars on a baking sheet and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Remove the jars from the oven and screw on the lids and rings to the jars while the bread is cooling. The jars will seal as the bread cools down. You will hear a light "ping" when the jar seals itself. If you don't, press down on the lid to see if it is firm. If it doesn't "give", it is sealed. Also, if the bread bakes above the rim of the jar, no worries. Just gently press the top of the bread down with the lid and seal.
Store in the refrigerator for up to a week or eat when cooled.