Bourbon Banana Butter

Bourbon Banana Butter

Bourbon Banana Butter, it’s the stuff of your wildest B&B fantasies — silky, rich, and a little bit decadent — let’s just say mornings are about to get a whole lot more interesting.

Bourbon Banana Butter

This is my favorite kind of stuff to share — something neither of us probably even knew existed, but turns out to be fantabulous.  Banana butter is definitely unusual, but, when you think about it for a minute, it makes perfect sense.  Every other fruit has been jammed, jellied, or made into a butter…why not bananas?

Luscious Banana Butter

I admit I wasn’t sure what I was in for as I sliced up my 2 pounds of bananas and pureed them with some brown sugar, and then set it all on the stove top to reduce down —  but very soon my nose told me it was going to be good.  The banana puree thickens up quickly.  I cooked it until there was a clean trail when I ran my spoon across the bottom of the pan, it only takes about 5 minutes.  I stirred in lots of vanilla bean paste and a pinch of cinnamon, and then filled a couple of small jam jars.

Banana Butter

The butter continues to thicken even more as it chills in the refrigerator.

Bourbon Banana Butter

Team this up with the obvious — toast, scones, hot biscuits…but after that, why not make a to-die-for peanut butter and bourbon banana sandwich?  Or even bake it into the best banana bread you’ve ever tasted, or use it as a filling for crumble bars.

Bourbon Banana Butter

Yield: makes about one cup

Bourbon Banana Butter


  • 2 lbs bananas, peeled and sliced (weigh your bananas BEFORE peeling)
  • 1/2 cup brown sugar
  • 2 Tbsp bourbon
  • 1 Tbsp vanilla bean paste (or extract)
  • 1/4 tsp cinnamon


  1. Peel the bananas and break them up as you add them to the bowl of a food processor. Add the sugar and pulse a few times and then puree to a smooth consistency. You don't have to get out ALL the lumps. Your puree will be quite thin.
  2. Transfer to a heavy bottomed saucepan and add the bourbon. Bring to a boil, stirring constantly. Cook and stir until the mixture thickens. Be careful not to let it scorch. Turn down the heat if necessary. This should not take more than 5 minutes or so.
  3. Remove from the heat and add the vanilla and cinnamon. Pour into a small jar, or jars, and let cool to room temperature. Cover and refrigerate until needed.
  4. Plan to eat within a couple of weeks.


  • No need to wait for your bananas to turn black, I used yellow bananas and the flavor was great.
  • Leave out the bourbon if you don’t like it.
  • Change out the cinnamon for nutmeg, or cardamom for a different flavor.
  • You can experiment with using honey or maple syrup in place of the sugar.


don’t forget to pin it!

Bourbon Banana Butter --- breakfast just got a whole lot more interesting...



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Leave a Reply


  • Reply
    Dani Mabie
    January 24, 2018 at 5:37 pm

    Goggled banana butter on a whim to see if it had been done. This looks delicious now – golden and lovely.
    I’m wondering about its appearance after a few days in the fridge; does the bourbon prevent any browning? Or does it inevitably turn an unpleasant color after some air exposure? I realize the taste is probably still divine, I just have a very picky child in my home! ;)

    • Reply
      January 24, 2018 at 5:39 pm

      In my experience it turns a light brown no matter what, because of the cooking, but I don’t find it unappealing, Dani. I hope it’s a hit with your little one!

  • Reply
    Cheryl K
    August 6, 2016 at 12:54 pm

    This sounds so good! I’ve got a bunch of overly ripe bananas right now…they’re pretty soft. Could I use those, do you think?

    • Reply
      August 6, 2016 at 1:06 pm

      Sure, I think they’d be great, I think you can use ripe or unripe bananas for this.

  • Reply
    Ruth Neagle
    July 28, 2016 at 4:05 am

    Do you know what modifications would be required to make this into processed preserves? I process and can apple butter using a 10 minute water bath but that has a lot more acid (I think).

  • Reply
    Gayatri Mantra
    May 14, 2016 at 3:26 am

    This looks fantastic!

    • Reply
      May 14, 2016 at 7:20 am

      thanks Gayatri!

  • Reply
    Laura | Tutti Dolci
    May 7, 2016 at 11:05 pm

    I love the butter and those scones look divine. Now this is the way to do breakfast!

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