Banana Jam? I know, I know. They’re an unexpected combo.
Typically you’d think berries and fruit and juicy things are more of a jam thing, right? Welp, I’m here to let you know, banana jam is where it’s at.
Not only is it so sweet and delicious, but you can’t stop thinking about all the culinary possibilities! I’m sharing so many ideas below from toast to ice cream to cakes and brownies!
You’ll be making this jam nonstop!
Ingredients for Banana Jam
Bananas. The star of the show! Go for some yellow, slightly brown or spotty bananas. You can slo use frozen bananas, just defrost them first. If you’re using frozen bananas, they can be a bit more watery so just cook them for a few extra minutes on the stovetop.
Agave Nectar. I love using agave nectar because it’s sweet and low glycemic. But, you can really sub any other sweetener. Try honey or maple syrup. If you’re using a granular sugar, you want to increase the amount to about 1/2 cup.
Lemon Juice. We’re using the lemon for the acid to help keep the jam fresh. If you’re making this recipe for immediate consumption or for a cake to be eaten immediately, you can just leave the lemon juice out.
Cinnamon. Mm gives it such a sweet, cozy vibe!
Salt. Brings out all the delicious flavor!
Vanilla Extract. We’re stirring this in at the end and adds the most delicious flavor!
Can I Use Regular Sugar?
Yep yep! You’ll just have to cook it a bit longer. I like using agave nectar because it makes the jam come together super quickly and it’s sweeter than traditional sugar so you can use less. Feel free to sub honey or maple syrup instead of agave nectar. If you are subbing in traditional white sugar, use about 1 cup.
How to Make Banana Jam
Put it all in a pot. Place the bananas, agave nectar, lemon juice, cinnamon, and salt in a pot over medium heat.
Mash it. Use the back of a fork or potato masher to mash the bananas. I did a press and twist motion until I reached a smooth yet a bit chunky texture.
Thicken. Once you reach the desired consistency, continue to cook until the jam thickens and reaches your desired texture, about 2 – 3 minutes.
Enjoy! Remove from the heat and stir in the vanilla and enjoy!
What to spread this jam on
Ah the possibilities are endless!
Toast. This may be the most obvious answer so I thought I’d start here. Toast up your favorite bread and slather some jam on it! Or, make yourself a peanut butter and banana jam sandwich – my kids loved it!
Pancakes & Waffles. I mean yes, you could slice fresh bananas on your pancakes but doesn’t banana jam sound kinda amazing?
Muffins & Breads. Yes a toasted English muffin would be perfect to top with banana jam. Break a Peanut Butter Muffin in half and slather it with some banana jam! Or double up on the banana and top a slice of Banana Bread with some delicious banana jam! Can never have enough banana!!
Ice Cream. Right after you drizzle your vanilla ice cream with chocolate syrup, add a few dollops of banana jam and finish it off with whipped cream.
Make it your own!
I’ve seen a version of banana jam called “monkey butter” that adds some more tropical flavors to the banana base Try some pineapple, mango, coconut, and lime.
You can also do some strawberries or your favorite berries to make a mixed jam!
Homemade Jam Recipes:
- Strawberry Rhubarb Collagen Jam
- Blueberry Chia Jam
- Sage Feta Scones + Tomato Jam
- Peanut Butter + Chia Jam Thumbprint Cookies
- Instant Pot Apple Butter
- 4 ripe bananas
- 2 tablespoons lemon or lime juice
- 1/4 cup agave nectar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Place the bananas, agave nectar, lemon juice, cinnamon, and salt in a pot over medium heat.
- Use the back of a fork or potato masher to mash the bananas. I did a press and twist motion until I reached a smooth yet a bit chunky texture.
- Once you reach the desired consistency, continue to cook until the jam thickens and reaches your desired texture, about 2 – 3 minutes.
- Remove from the heat and stir in the vanilla.
- Store in an airtight container in the fridge or sterilize for canning.