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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Wow, this sounds divine. You’re so creative! I’ve never heard of banana jam before, but I’m positive I’d love it- and I’m with you on the heavy-handedness re: cinnamon and vanilla. YUM :)
Averie, this is the coolest, most unique way I’ve ever seen of using up ripe bananas. I ALWAYS have too many bananas that become too ripe for me to want to eat. I’ve got about 20 bananas in my freezer as we speak. I can’t wait to make this jam. There are so many possibilities on what to use it for! And lady, only you could make brown banana jam look this beautiful in photos. I laugh to think about what my pics would look like.
You could even take some out of the freezer and boil them down. It won’t matter. I mean, I haven’t tried but I am confident it won’t.
I hated these pictures. So thank you for saying “only you could make brown banana jam look this beautiful”. Truly so, so, so hard to make pretty. The only thing harder would be say, pureed brown lentil soup :) There are just some foods that taste so good but the camera is NOT kind to, at all :)
I am pretty sure I would eat this by the spoonful. With graham crackers and chocolate ;)
I dipped half the spoon in this, half in PB. Repeat :)
This would be so good spread on fresh bread!
WOAH! This looks amazing!!! I will probably have to make a double batch so I can eat one jar with a spoon!! Pinned!
Thanks for pinning and yes, a double batch is in order! I inhaled one jar so fast with a spoon :)
Wow, this is great! I didn’t know banana jam was a thing and I love it. The vanilla bean seeds look awesome, too.
I’m glad you can see and noticed the little seeds!
Looks great. I can’t wait to try it. If you don’t eat it all right away, do you know how long you can keep it for and how to store it?
I had the exact same question. I’d like to make this and then can it, freeze it, or whatever. Does it need to be refrigerated? My guess is it won’t last long and will get eaten before it expires. Yum.
Reread the post/recipe. It’s discussed.
Reread the recipe section. I discussed storage.
WHOAAAA.
I would never have thought of this-genius!
Sunday, I was browsing TJ Maxx and saw chocolate banana jam! No joke! And then you made this :) It’s like you’re all telling me something…and my over-ripe bananas are saying the same thing!
What are the ODDS?! And I swear that TJ Maxx and Marshall’s have the best, most random food finds!
Yes!! I can get stuck in there for hours!
It was a Stonewall Kitchen find too, so I bet it was yummy! May have to go back and grab it ;)
You should (If it’s cheap!) and then you can make your own and compare! Add chocolate to the DIY batch of course for an equal comparison :)
Yum! I think I could eat this with a spoon…forget the bread :)
Thanks for a great recipe, pinning!
thanks for pinning!
Oh yum – this is a must-try! I’ve had banana jam here at a resort here in Thailand, but have never seen a recipe. Leave it to you, Averie – looks amazing!
Oh I bet the banana jam you had over there is/was AMAZING! So easy to DIY though I’ve now found!
This is such a unique idea! And would be great as a gift =)
I have 4 ripe bananas waiting to be cooked into this jam, which is great because I am personally and paradoxically NOT a raw bananas kind of gal (banana bread? absolutely. caramelized bananas? for sure! frozen chocolate-dipped bananas? yes! but raw bananas–whole different story…). I was just dreaming of caramelized roasted bananas this morning; I love tossing them in the oven with just a drizzle of honey and brown sugar. Such a healthy snack! However, I’ll opt in favor of this jam this time. (Plus, I have a batch of Reese’s PB cookie dough based on your recipe in my fridge waiting to be baked first thing tmw…) Thanks and cheers as always, Averie!
Sounds like this was meant to be. And with PB-based treats on the side, even better :)
This is such an amazing combo!! Love the bananas, that is genius! I could eat this with a spoon or better yet with a square or two of dark chocolate for dipping!!
And is that a new board? I am loving it! The rustic blue is so unique!
Thanks for noticing the board. I had to stalk it. 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 so far have been getting some decent use out of it!
OMG FABULOUS
Haha, I have the same issue with bananas. I buy a few to have for breakfast or asnack on while at work and they all don’t get eaten. I end up with some pretty nasty looking bananas. I think I’m going to have to buy some so I can end up with nasty bananas so I can make this jam. Wowza! It looks amazing, Averie!
And by no means do they have to reach the nasty status. Just normal yellow bananas are totally fine. That’s what I used for this batch :)
Well then that’s just awesome! Not that I mind nasty bananas. They look nasty but they’re great for banana bread or muffins! Excited to try this. I have everything but the bananas. :)