Banana Jam

October 22, 2010

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I think we are all a tad guilty of letting our bananas sit on the counter a bit too long causing them to over rippen.  I know, I am.  The natural solution is banana bread, banana muffins, after school smoothies. I wanted to try and mix it up a bit.

So, when I posted on Facebook a plea for your suggestions on what to do with over ripe bananas, I got some pretty good comments,  However, the best comment came from my friend, Lynne, who suggested a banana spread she had found in Cooking Light Magazine.  I went out to buy the magazine but the only thing on the newsstands was the holiday issue.  Lynne was sweet enough to forward me the recipe.

I don’t even like bananas, I never eat them, and I NEVER eat my own banana bread.  Yet, this spread, I was eating out of the jar, with a spoon!  How good would this be on the chocolate-cherry bread from La Brea Bakery?  I can’t stop thinking about it! I am going to make a ton of this come holiday time and include in my cookie crates!

Banana Spread
adapted from Cooking Light Magazine
yield: 8 oz.

3/4 cup brown sugar
1/2 cup granulated sugar
1/4 cup fresh lime juice
zest of one lime
3 medium, over ripe bananas
2 Tbls. unsalted butter, room temperature
pinch of salt

• put brown sugar, sugar, lime zest and lime juice in a small sauce pan.  bring to a boil.
• add the smashed bananas and reduce heat to medium low.
• cook, uncovered for 45 minutes, breaking up the bananas from time to time
• remove from heat and add the butter and a pinch of salt.  stir until butter melts.
• the mixture thickens as it cools.
• place in a ball jar and store in the fridge.

How great would this be at your next brunch, served with homemade biscuits or scones?!