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    Home » Recipes » Fruit

    Quick and Easy Banana Jam Recipe

    Published: Nov 21, 2021 · Updated: Nov 21, 2021 by Peter G · This post may contain affiliate links · 5 Comments

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    two pieces of toast spread with banana jam and a graphic heading explaining the image

    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!

    a jar of banana jam on a grey table
    CONTENTS
    • Why this recipe works
    • What goes into this recipe
    • How to make this recipe
    • Expert tips
    • Variations
    • FAQ's
    • Video - how to make it
    • Related recipes
    • 📋 Recipe

    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 an English muffin (super delicious!) or my pumpkin and banana muffins for a delicious breakfast.  

    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

    ingredients on a grey table to make banana jam
    • 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.
    • 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 vanilla bean.

    How to make this recipe

    pouring lime juice over chopped bananas in a glass bowl
    • Step 1: Peel the bananas, chop them into small discs measuring approximately 2.5 cm (1 inch), and place them in a bowl with lime juice.
    sugar and water in a pot
    • Step 2: Bring the sugar and water to a boil over medium heat.
    chopped bananas cooking in a pot with ground cinnamon
    • Step 3: Once the sugar syrup bubbles away, lower the heat, add the chopped bananas and stir to combine. Add the cinnamon and vanilla.
    bananas bubbling in a pot
    • Step 4: 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).
    a finger wiping the back of a spoon to determine the thickness of banana jam
    • Step 5: 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.

    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

    Can you make banana jam with alternate sweeteners?

    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.

    Do I Have to use pectin in this Banana Jam Recipe?

    No. Pectins are found naturally in fruit like bananas.

    What Kind of Bananas Can I Use?

    Any bananas will work in this recipe.

    a glass jar filled with a dark brown jam with a piece of toast behind it

    Video - how to make it

    Related recipes

    • Blackberry Jam without Pectin
    • Mandarin Jam
    • Pumpkin Banana Muffins

    If you've made this recipe or any other recipe on the blog - don't forget to rate it and leave a comment below. You can also follow the blog on Facebook, Instagram and Pinterest OR sign up to the Newsletter for the latest delicious recipes.

    📋 Recipe

    a jar of banana jam on a grey table

    Quick and Easy Banana Jam Recipe

    Author: Peter G
    A delicious and easy banana jam recipe that will make you want to have breakfast! Perfect on toast, delicious on ice cream - a truly versatile condiment to have in your kitchen
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Cuisine Australian
    Servings 20 serves

    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
    Prevent your screen from going dark

    Instructions
     

    • Chop the bananas into small discs measuring approx. 2.5 cm (1 inch) and place in a bowl with the lime juice.
    • Bring the sugar and water to a boil over a medium heat.
    • Once the sugar syrup is bubbling away, lower the heat, add the chopped bananas and stir to combine. Add the cinnamon and vanilla bean.
    • 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.

    Notes

    • 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

    Serving: 20 g | Calories: 62 kcal | Carbohydrates: 16 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sugar: 13 g

    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?Let me know how you went and tag @souvlakiman on Instagram!

    This post first appeared in April 2008 but was updated with new content in November 2021.

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    Reader Interactions

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    1. Surani

      February 24, 2022 at 2:49 am

      5 stars
      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.

      Reply
    2. Robert

      April 07, 2022 at 12:52 am

      Looks great! How long can this be stored unopened?

      Reply
      • Peter G

        October 06, 2022 at 2:28 pm

        I would store it for a maximum of 2 weeks in the refrigerator.

        Reply
    3. Christine

      December 08, 2022 at 12:35 pm

      Too much cinnamon in 1 quantity of banana jam

      Reply
      • Peter G

        December 08, 2022 at 2:05 pm

        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.

        Reply

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