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?!

{ 16 comments… read them below or add one }

1 Amanda October 22, 2010 at 1:23 pm

How crazy is that? I LOVE bananas, so I am sure I would love this!


2 Maria October 22, 2010 at 1:30 pm

I will have to try this jam, I always have brown bananas.


3 marla {family fresh cooking} October 22, 2010 at 1:36 pm

This banana jam is fun! I would love it on a stack of pancakes 🙂 xo


4 Kristen October 22, 2010 at 1:40 pm

Seriously brilliant! I am always needing something to do with bananas!


5 Eliana October 22, 2010 at 2:06 pm

WOW – this would have never come to mind when thinking about what to do with left over bananas but what an amazing idea! I love it.


6 Kim October 22, 2010 at 2:24 pm

Oh I love this! I have 6 bananas over ripened… I thought of banana bred, but now, I want to prepare this spread! Yummi!


7 Brooke@foodwoolf October 22, 2010 at 2:28 pm

Well, you definitely sold me on the spread! I think you should swing by the La Brea Bakery website and submit this recipe!


8 Molly Chester October 22, 2010 at 2:31 pm

Wow! Lime and banana. Sounds so unique and lovely.


9 Molly Chester October 22, 2010 at 2:31 pm

Wow! Banana and lime juice. This sounds so unique and lovely.


10 Jennifurla October 22, 2010 at 2:44 pm

This looks so fab, I bet very tasty


11 naomi October 22, 2010 at 9:23 pm

OMG! I love this banana spread. I would end up eating by the spoonfuls.


12 Joanne October 23, 2010 at 2:23 am

I refuse to eat bananas just about as soon as they turn yellow (I like them super un-ripe) so there are always bananas around here that are too ripe for me. I’ll have to try this!


13 Brownieville Girl October 23, 2010 at 12:00 pm

I cannot thank you enough for bringing this wonderful recipe to my attention.


14 jocelyn October 23, 2010 at 4:57 pm

you’ve got me sold. i just happen to have VERY ripe bananas waiting to be made into something and buttermilk for scones. i am going to get right on it!!!


15 Anonymous October 26, 2010 at 2:40 am

thank you susan for bring inspiration and beautiful photographs of food into my household! i love reading the urban baker, daily! xo tammy 😉


16 Patricia Scarpin September 13, 2011 at 12:36 pm

Suz, this is really similar the “doce de banana” we make here in Brazil – my father is crazy for the stuff! My mom used it as a tart filling and then I make it for dad every year on Fathers’ Day.


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