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. Mini Mason Jar Banana Bread Go to recipes By Stonyfield American Breads and Muffins Other Holiday Winter PartiesHave 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 hour Level: Easy Prep: 15 minutes Cook: 45 minutes Yields: 10 half pint mason jars Print RecipeIngredients1/2 cStonyfield Organic Whole Milk Smooth & Creamy Vanilla Yogurt1 c sugar2 eggs1 3/4 c flour1/2 tsp salt1 tsp baking soda4 small or 3 large over-ripe bananas (mashed)1 c walnuts (optional)10 half-pint (8oz) wide mouth mason jarsdirectionsStep 1Preheat oven to 325°. Prepare the mason jars by greasing the insides of the jars with cooking spray.Step 2Stir yogurt and sugar together and then lightly beat in the eggs.Step 3In a separate bowl, combine flour, salt and baking soda.Step 4Now mix everything with the banana mash. Add nuts, if desired.Step 5Spoon batter into mason jars filling 1/2 way full. Wipe off any spills on the jars before baking. Do not add the lids.Step 6Line the jars on a baking sheet and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.Step 7Remove 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.Step 8Store in the refrigerator for up to a week or eat when cooled.