Sometimes my eyes are bigger than my stomach and I wind up with too many ripe bananas all at once.
But when you just can’t make one more banana smoothie or loaf of banana bread, make banana jam.
It’s fast, easy, vegan, gluten-free, and comes together in about 20 minutes.
It isn’t traditional jam and there’re no water bath or canning involved, so in case ‘jam-making’ instantly sets you into panic mode, don’t worry.
Just mash the bananas, add brown sugar, butter (or vegan butter), lemon juice, and let the mixture boil for 15 to 20 minutes, or until it’s thickened to your satisfaction.
While it boils, make sure to keep an eye on it, stirring intermittently because you don’t want your caramelized bananas to turn into burnt bananas. That would smell hideous.
After the jam has thickened, add cinnamon, vanilla bean paste, and vanilla extract. I have a heavy hand with both cinnamon and vanilla, but if you don’t love them as much as I do, add them slowly, and adjust to taste.
If you don’t have vanilla bean paste, use extra vanilla extract. You won’t see the tiny little black vanilla bean seeds in your jam, and it won’t have quite the same level of vanilla intensity, but it’ll still be scrumptious.
I don’t find the jam overly banana-ey. I know that’s paradoxical because bananas are the star of the show, but the lemon juice really brightens the jam, while balancing and tempering the banana flavor.
Yet here’s no overt lemon taste. It’s a non-specific background flavor, but adds such a refreshing quality. Since lemon juice is an acid, it also acts as a natural pectin, so your jam sets up without having to use boxed pectin.
The cinnamon is present, but subtle enough to let the vanilla flavor shine. I can never have too much vanilla.
The jam reminds me of the banana equivalent of apple butter.
My jam wasn’t overly sweet, but my bananas weren’t super ripe. The riper your bananas, the sweeter the jam.
Spread the jam on bread, toast, rolls, crackers, dip apples or pears in in it, or make peanut butter and banana jam sandwiches. It would make a great crepe or stuffed-French toast filling.
Use it as the filling in One-Hour Cinnamon Rolls. Incorporating a hearty dollop of it into banana bread or banana muffins would boost the overall banana flavor and moistness of the recipe.
Or just eat it by the spoonful which is what I did.
Now you know what to do with those ripe bananas.
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Vanilla Bean and Brown Sugar Caramelized Banana Jam
Ingredients
- 2 medium/large or 3 small ripe bananas, mashed (about 1 1/4 to 1 1/2 cups, mashed)
- ½ cup light brown sugar, packed
- ¼ cup unsalted butter or vegan buttery spread, half of 1 stick
- 3 tablespoons lemon juice, juice of half of 1 juicy lemon
- 2 teaspoons cinnamon, or to taste
- 1 tablespoon vanilla extract, or to taste
- 2 teaspoons vanilla bean paste or the scrapings of 1 or 2 vanilla beans, or substitute with extra vanilla extract, to taste
Instructions
- In a medium saucepan (err on the side of larger than smaller because mixture bubbles up), combine bananas, sugar, butter, lemon juice, and heat uncovered over medium to medium-high heat, allowing mixture to come to a rolling boil.
- Allow mixture to boil uncovered for about 15 to 20 minutes, or until thickened to desired level. Jam continues to thicken as it cools. Over the 15 to 20 minutes, stir frequently and make temperature adjustments to stove so mixture doesn’t burn.
- Turn heat to low, and add the cinnamon, vanilla extract, vanilla bean paste, and stir to combine. You may wish to add less than the full amount listed all at once, and first taste your jam and see what it needs. Then, to taste, tinker with the ratio of cinnamon and vanilla. I used the amounts listed.
- Transfer jam to 8-ounce glass jar or heat-safe container with a lid. Storage is up to you. I store mine airtight at room temp, for up to 5 days. It will likely keep longer, especially in the refrigerator, but I haven’t tested it. I have no idea about canning jam in a water bath if it will work or how long to process.
- Use the jam on bread, toast, rolls, crackers, dip apples or pears in in it, or make peanut butter and banana jam sandwiches. It would make a great crepe or stuffed-French toast filling or use as the filling in One-Hour Cinnamon Rolls. Incorporating a hearty dollop of it into banana bread or banana muffins would boost the overall banana flavor and moistness of the recipe. Or just eat by the spoonful.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This looks divine! I also am loving that so many of your recipes are gluten free and vegan! Kudos to you for making tasty, gorgeous food that also caters to food allergies and preferences! You rock!
When it’s easy to keep things naturally GF or vegan, or make 1 small tweak to preserve the status, I do!
delicious… I want this right now and spread this on your recipe for vegan bread sticks!
Spread some Pb for just that extra yum factor.
And I did just that. A little jam with PB, mmmm, so good :)
The flavors sound so good in this… want!!!
What a fabulous combination! We typically freeze the bananas around our house to add to smoothies later. But, I think this might use up the last bit of bananas we have that need to be eaten! Thanks!
And if you get sick of smoothies (sometimes I am just burnt out), this is an easy way to go!
What a creative idea! I’ve never seen banana jam before, but this looks delicious! I think it would be great warm over some vanilla ice cream. Pinned!
Thanks for the pin!
I LOVE the idea of caramelized bananas jam!! Can’t wait to make this!! Pinned!!!
Thanks for the pin, Ceara!
oooh. This looks like the kind of thing that you’d need a spoon for and nothing else. English muffin who?
Amen :)
I can’t even name the ways I love this recipe! The banana, vanilla, and brown sugar will make a great combo. I’ve tried many different types of jams but have never seen this before You did it again- Averie!
Thanks, Layla :) All those things are my faves, too!
Banana JAM?!?!?! OMG this would take a PBJ to a whole new level… I love this.
This is so interesting. I can totally see incorporating this into a dessert somehow. I love caramelized banana flavor. So good!
My husband would go crazy for this banana jam! Thanks for a great recipe!
Neat!! I’ve never tried any sort of banana jam, but it sounds awesome!
Oh my goshhh–this looks so good. Who knew banana jam could be so fabulous? Only YOU! :)
I’ve never seen or had anything like this before but it looks and sounds delicious! You have so many great bread recipes to put it on too–though I’d probably be eating it by the spoonful as well. Jon might like it swirled in his oatmeal and I’d swirl it into plain Greek yogurt (no need to buy the flavored kind when you have homemade jam)!
Thanks Paula & yes there are soooo many ways to use it. Add some to banana bread or cake batter, brownie batter even, to oatmeal, greek yog, by the spoonful, on toast, crackers, as a dip. It was so versatile and I’ve made it twice now and both times ended up just…eating it with a spoon for the most part :)
What a creative way to use leftover bananas! I have so many as my hubby always asks me to buy them for his snacks…and then forgets to eat ’em! I want to put this banana jam on eryyythang…face included!
P.s I am having board envy over that gorgeous, blue scratched one you are using!
Thanks for noticing the board. I had to stalk this one. It’s almost 250 years old, from the early 1800s. It was a dough board and is in spectacular condition, all original paint and hardware. I had to pay a small fortune for it, but I love it, and thanks for noticing :) And yes, the jam is the perfect solution to those forgotten snacks turning black!
This looks delicious! It would be perfect on toast in the morning or as snack in the afternoon. For totally banana craziness…. you could have it on banana bread :)