Vanilla Bean and Brown Sugar Caramelized Banana Jam

Name: Vanilla Bean and Brown Sugar Caramelized Banana Jam
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 ounces
Ingredients: 2 medium/large or 3 small ripe bananas; ½ cup light brown sugar; ¼ cup unsalted butter or vegan buttery spread; 3 tablespoons lemon juice; 2 teaspoons cinnamon; 1 tablespoon vanilla extract; 2 teaspoons vanilla bean paste or the scrapings of 1 or 2 vanilla beans

User Reviews

4.4

36 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
8 ounces
Calories
148 kcal
Course
Condiments

Vanilla Bean and Brown Sugar Caramelized Banana Jam

Jade Rice

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When you have too many ripe bananas and just can’t make one more banana smoothie or loaf of banana bread, make banana jam. It’s fast, easy, and it isn’t traditional jam, and there’re no water bath or canning involved. Keep an eye on mixture while it’s boiling, stirring frequently, so it doesn’t burn. Paradoxically, the jam isn’t overly banana-ey, because the lemon juice really brightens and balances the flavors. The cinnamon flavor is present, yet subtle enough to let the vanilla flavor really shine. If you don’t have vanilla bean paste or vanilla beans, substitute with vanilla extract.

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Ingredients

Servings

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

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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 Information

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Serving 1 Calories 148kcal (7%) Carbohydrates 21g (7%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Cholesterol 15mg (5%) Sodium 17mg (1%) Fiber 1g (4%) Sugar 16g (32%)

Nutrition Facts

Serving: 8ounces

Amount Per Serving

Calories 148 kcal

% Daily Value*

Serving	1
Calories	148kcal	7%
Carbohydrates	21g	7%
Protein	1g	2%
Fat	7g	11%
Saturated Fat	4g	20%
Polyunsaturated Fat	3g	18%
Cholesterol	15mg	5%
Sodium	17mg	1%
Fiber	1g	4%
Sugar	16g	32%