Banana jam is a wonderful condiment to have in your kitchen. It's perfect on toast, works beautifully as a topping on ice cream, and best of all - this quick and easy recipe is ready in 45 minutes! So let's put this super fruit to good use!
Table of Contents
Why this recipe works
- It's ready in 45 minutes. Yes! This banana jam recipe is quick to make. A kind of scientific magic occurs when you cook overripe bananas. They break down, become soft and release their natural pectins, and 45 minutes later, you have this beautiful dark brown jam.
- It's incredibly versatile. It's an easy recipe that will satisfy the fussiest eaters. It can be used as a topping for your favourite ice cream or spread lavishly over pancakes or English muffins (super delicious!) or my pumpkin and banana muffins for a delicious breakfast. Overall, I'd say it's perfect in any dessert!
Cooks Tip: Make a peanut butter and banana jam sandwich. (It's a lot better than the usual banana sandwich). Trust me on this! And your taste buds can thank me later.
- It's a great way to put that ripe banana to good use!. How many times have you bought bananas only to find them on your kitchen counter a week later, all dark and spotty? You don't need to feel guilty anymore. Instead, get those ripe bananas and start making this jam. It's a lot quicker and easier than making banana bread.
Related: See my yogurt toast for further breakfast inspiration.
What goes into this recipe
- Bananas - make sure they are overripe. The darker, the better. I use regular bananas referred to as "Cavendish" here in Australia. You can also use the smaller "Lady Finger" variety - just reduce the sugar by 50 grams.
- Fresh lime juice - the lime balances out the sweetness and provides acidity. You can substitute it with fresh lemon juice if you prefer. If you're in a pinch, you can also use orange juice - however, I find that it alters the jam's flavour profile too much.
- White sugar - I use a caster or superfine sugar. Granulated sugar works just as well too. You can substitute it with brown sugar for an even more robust caramel flavour.
- Cinnamon - it's perfect and complementary, providing an earthy flavour without overpowering the other flavours.
- Vanilla - Be sure to use a good quality vanilla extract, paste or the seeds from a real vanilla bean.
How to make this recipe
Prepping
Peel the bananas, chop them into small discs measuring approximately 2.5 cm (1 inch), and place them in a bowl with lime juice.
Boiling
Bring the sugar and water to a boil in a pot over medium heat.
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Add ingredients
Once the sugar syrup bubbles away, lower the heat, add the chopped bananas and stir to combine. Add the cinnamon and vanilla.
Cooking
Allow the banana mixture to boil and then turn it down to a simmer. Stir continuously as the bananas break down and become soft (alternatively, you can use a potato masher to speed up the process). Allow the jam to cook for 30 mins. (be sure to check on it every 5 minutes and stir it).
Finishing
The jam is ready when it has thickened and become golden brown - test by running your finger across the back of a wooden spoon. Remove from the heat, allow to cool and store in a clean jar.
Expert tips
- Do not use young or fresh bananas. The younger variety will produce a jam that is floury and dull in taste.
- Use safe practices when cooking with boiling liquids. Be very careful towards the end as it thickens - even at a low heat. Hot jam is dangerous and will bubble and spit.
- Use a sterilised, clean jar. The best way to do this is to run your jars through a hot water cycle in your dishwasher. Allow them to dry naturally, and then use them to store your jam.
- The colour of your banana jam will depend on how ripe your bananas are. Mine turned out a very dark brown colour because my bananas were almost black.
Variations
- Apples. Add a peeled, cored, and diced apple for extra sweetness and flavour.
- Strawberries. Add a cup of strawberries - this will yield a delicious strawberry banana jam.
- Sugar. If you choose to use brown sugar, add ¼ cup of dark rum - this will give your jam a nice tropical touch. Coconut sugar is another delicious variation.
- Spices. You can also try adding a teaspoon of ground ginger and nutmeg - this will result in a spicy banana jam.
FAQ's
Yes. You could use stevia or any other sugar substitute. I have never experimented with this option myself. So I'd be happy to hear any feedback.
No. Pectins are found naturally in fruit like bananas.
Any bananas will work in this recipe.
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📖 Recipe
Quick and Easy Banana Jam Recipe
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Conversions
Ingredients
- 4 bananas, medium to large overripe
- 1 lime, juiced
- 250 ml water
- 200 grams sugar, caster or superfine
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Chop the bananas into small discs measuring approx. 2.5 cm (1 inch) and place in a bowl with the lime juice.4 bananas medium to large overripe, 1 lime juiced
- Bring the sugar and water to a boil over a medium heat.250 ml water
- Once the sugar syrup is bubbling away, lower the heat, add the chopped bananas and stir to combine. Add the cinnamon and vanilla bean.200 grams sugar caster or superfine, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract
- Allow the mixture to boil and then turn down to a simmer. Stir continuously as the bananas break down and become soft. Allow the mixture to cook for 30 mins. (be sure to check on it every 5 mins and stir it).
- The jam is ready when it has thickened and become golden brown. Test by running your finger across the back of a wooden spoon.
- Remove from the heat, allow to cool and store in a sterilised jar.
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Peter's Tips →
- Depending on the size of your bananas the recipe makes one jar - approx. 375 ml or 1 ½ Australian cups. The jam should last about one week
- Do not use young or fresh bananas. The younger variety will produce a jam that is floury and dull in taste.
- Use safe practices when cooking with boiling liquids. Be very careful towards the end as it thickens - even at a low heat. Hot jam is dangerous and will bubble and spit.
- Use a sterilised, clean jar. The best way to do this is to run your jars through a hot water cycle in your dishwasher. Allow them to dry naturally, and then use them to store your jam.
- The colour of your banana jam will depend on how ripe your bananas are. Mine turned out a very dark brown colour because my bananas were almost black.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Made this recipe?
Rate and Comment below!This post first appeared in April 2008 but was updated with new content in November 2021.
Surani says
I tried your recipe and it did come out well. I found a tartness in the final product. Is it because the bananas were not over-ripe? It still tastes good though.
Robert says
Looks great! How long can this be stored unopened?
Peter G says
I would store it for a maximum of 2 weeks in the refrigerator.
Debbie says
Hi. Is there a shelf life if unopened?
Peter G says
Hi Debbie. Because it's a "quick jam" I keep it in the fridge and it lasts for a few weeks. Thanks.
Christine says
Too much cinnamon in 1 quantity of banana jam
Peter G says
Thank you for letting me know you found it to be too much. You can always adjust the amount if you're not a fan. It's flexible.
Kat says
I always have a jar of banana jam in the fridge. I eat overnight oats almost every morning and I use banana jam for the sweetener. It’s an easy recipe that turns out well every time. I give it 10/10 2 thumbs up 👍
Peter G says
Thank you for your feedback. It really is such a versatile recipe. Cheers!