This easy 5 ingredient banana jam is a delicious way of using up ripe bananas. Serve on toast, pancakes or on top of yogurt.
With a toddler in the house who likes bananas one week, and then is not keen on them the following week, we are often left with brown bananas in the fruit bowl and so I am always on the lookout for a recipe to use up overripe bananas. Usually I end up baking my egg free banana bread, or a batch of no sugar banana muffins, or vegan blueberry muffins with them, or making banana waffles, but I really wanted a no bake banana recipe to use up the ripe bananas, and that is where this jam comes in!
It is an easy jam recipe – you don’t need pectin to make it set, it thickens by itself. You cook the chopped bananas in a sugar-lime-vanilla syrup until they become soft and have taken on that toffee brown sugar flavour. Then cool, and store in a sterilised jar – that’s it!
Combining bananas with brown sugar creates a banana toffee/caramel flavour, and I love the combination of bananas and toffee! A little lime juice balances out the sweetness, and vanilla provides extra richness.
Some serving Ideas for the Banoffee jam:
- Use in this easy no bake Banoffee pie with Greek yogurt and a biscuit base
- spread on toast
- on pancakes
- dolloped on plain yogurt
- spread on scones
Why not try…
If you like this recipe, you might also like these recipes that use leftovers:
Banoffee Banana Jam
- 100 g | ⅔ c, packed soft brown sugar
- 1 teaspoon vanilla
- 40 ml water
- 2 teaspoon lime juice
- 500 g ripe bananas peeled and roughly sliced into 1 cm thick disks
- Combine the sugar, vanilla and lime juice in a small medium saucepan with 40ml water and simmer gently over a low heat until the sugar dissolves - around 5 minutes.
- Add the bananas and gently boil over a low heat for 10-15 minutes, lightly mashing the bananas with a fork and stirring often to stop the jam from sticking to the bottom of the pan.
- The jam is cooked when it is thick and dark. When you move a spoon across the bottom it should leave a trail and the jam won’t fill it in.
- Cool in the pan before serving or transfer to sterilised jar and keep in the fridge for a couple of days.