Once you try it you’ll never want to be without this topping again.
For anyone who loves bananas making banana butter is a wonderful way to have your favorite fruit in jam form. This recipes uses bananas as the base, with the warm flavors or cinnamon and bourbon to create a wonderful topping for anything your heart desires.
Use this banana butter on peanut butter sandwiches, on chocolate ice cream, on French toast, or even just on plain toast in the morning. However you eat this treat it will add a sweetly complex flavor to a variety of foods.
To make this recipe you’ll start with 2 pounds of bananas (unpeeled weight). This is 6-8 bananas depending on the size. Chop them up or break up the bananas by hand and put them into a blender of food processor. Add the lemon juice and sugar and pulse just until a chunky paste forms.
Pour the purée into a saucepan and bring to a boil over medium heat. Don’t allow the mixture to burn at all and stir constantly. Remove from heat and stir in the bourbon, vanilla, cinnamon, and allspice. You can use bourbon flavoring if you prefer. This recipe would also be smashing with rum or rum flavoring instead of the bourbon.
Pour the banana butter into 4 pint jars and place the lids on. Keep in the refrigerator and use within 2 weeks. If you’re wondering why you don’t see banana jam or banana butter in the supermarket then you should know that since bananas are a low acid fruit, they are not ideal for canning. The lemon juice in this recipe helps to raise the acidity so that the finished product stays fresh for longer. The lemon juice also helps keep the banana from turning too brown.
It’s really easy to make this silky and rich banana butter. Once you’ve got a few jars of this in the fridge, we bet you’ll never want to be without this banana butter again!
Bourbon Banana Butter
Makes 4 pints
15m prep time
5m cook time
- 2 lbs bananas
- 1/3 cup lemon juice
- 1/2 cup brown sugar
- 2 Tablespoons bourbon (or bourbon flavor extract)
- 2 Tablespoons vanilla extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
- Peel bananas and break them up or slice them. Place banana chunks into blender or food processor.
- Add lemon juice and sugar and pulse until a chunky purée forms. Transfer purée to a saucepan and bring to a boil over medium heat, stirring constantly. Do not allow purée to scorch.
- Remove from heat and add bourbon, vanilla, cinnamon, and allspice. Pour into clean glass jars and store in refrigerator. Consume within 2 weeks.
Recipe adapted from The View from Great Island.