Got overripe bananas on hand? Give the banana bread a rest and try this delicious banana jam instead!
Jam?? From bananas? Yes, please! This creamy, sticky, sweet spread deserves to be enjoyed on pancakes, toast, ice cream, or whatever else you can think of to enjoy it with. Plus, it’s super easy – no canning or complicated steps required! It’s so easy, the kids can probably make it on their own – and they will, every chance they get, once they get a taste of this banana jam. (You may have to start hiding the bananas for yourself before they all disappear…)
This banana jam recipe is a great way to use up bananas that may be a bit past their prime (and we all know how fast that can happen) – and it’s a great alternative to just making banana bread all the time. Of course, you can also enjoy it on banana bread for a double-banana whammy if you’re so inclined! 🙂
Here’s how to make this super easy and super yummy recipe:
Banana Jam Recipe
Yield: 1 1/2 cups
Total Time: 25 minutes
- 3 ripe bananas (about 1 1/2 cups when mashed)
- Juice from one lemon
- 1/2 cup brown sugar
- 3 tablespoons butter
- 1–2 teaspoons cinnamon (or to taste)
- 1 teaspoon vanilla (or to taste)
- Mash the bananas and put in a small heavy saucepan with the lemon juice, sugar and butter. Bring it to a simmer over medium heat and then turn to low. Simmer for 20 minutes, stirring every five minutes or so.
- Turn off the heat and let it cool until it is cool enough to taste. Taste and then add the cinnamon and vanilla by half teaspoon-fuls until it has the taste you like. The jam will still be a little liquid at this point – don’t worry – it will thicken further as it cools!
- Let the jam cool completely to room temperature – it will thicken up as it cools to about the consistency of apple butter.
- Store in the fridge for a week or so – if you can let it go that long!