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Christmas Walnut Banana Pumpkin Bread – In a Jar!

Posted Dec 23 2010 1:12pm

Once upon a time, a cozy little kitchen in Brooklyn was missing some light.

The baketress could not continue making her second batch of Christmas presents in a jar. Luckily, she had a magical weapon…

(Mark note: “I don’t and never did have a goatee”)

He twisted and turned until finally…

…it’s a Christmas miracle! What a guy!

Ok, anyway. In round two of Christmas-experiments-in-a-jar, I attempted to bake Banana Pumpkin Bread in a jar. Next time around, I’ll make a few tweaks (indicated below). This recipe made about 4 pint jars, which isn’t a heck of a lot. I used the pumpkin bread recipe from Post Punk Kitchen and tweaked it using ideas from this recipe .

Walnut Banana Pumpkin Bread (Jar Style)

1 cup chopped walnuts
1/2 cup pumpkin puree
3 large, very ripe bananas
1/2 cup sugar (I used Sugar in the Raw)
1/2 cup maple syrup
2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup coconut milk*
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 cup unsweetened coconut flakes

Wash and prep your mason jars. Preheat the oven to 350 degrees. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool. In a large bowl, mash the bananas until they are gooey. The riper your banana, the easier and better. I used a fork and smushed the banana up against the side of the bowl. Try to remove most of the chunks. Then whisk in the pumpkin puree, sugar, maple syrup, and vanilla until well combined. Stir in the coconut milk and set aside. In another bowl, mix together the wheat flour, salt, cinnamon, and baking soda. Add these dry ingredients to the wet and mix with a spatula until just combined. Avoid over-mixing. Stir in the coconut flakes and the walnuts. Spoon the mix into your mason jars. The mixture should only fill the jar half way. This is so it doesn’t overflow when it rises in the oven. Bake on the center rack, with tops off, for about 40-45 minutes.* The bread should be lightly browned on top. Insert a toothpick or butter knife into the center; it should come out clean.

As soon as cake is done, remove from oven one at a time, and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to “pop” as they seal. If you miss the “pop”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed. Jars should be eaten immediately or kept sealed in refrigerator for up to a week.

Two notes * I used So Delicious unsweetened coconut milk (which is one of my favorites). However, I would either add a little more or use a heavier-based coconut milk similar to the ones sold in the Thai/Asian food aisle.
* I put the jars in for 45 minutes at 350 degrees. They came out moist and delicious, but slightly chewy. Next time, I’ll check around 35 minutes or cook at a lower temp.

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