Bourbon Banana Butter

Bourbon Banana Butter ~ this fruit spread is the stuff of your wildest B&B fantasies ~ silky, rich, and a little bit decadent. Spread it on toast, biscuits, croissants, pancakes… let’s just say mornings are about to get a whole lot more interesting.

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?

This amazing banana butter takes just 10 minutes to make!

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.

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

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.

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3.16 from 52 votes

Bourbon Banana Butter

Bourbon Banana Butter ~ this fruit spread is the stuff of your wildest B&B fantasies ~ silky, rich, and a little bit decadent.

Course Breakfast, fruit spread, Jam

Cuisine American

Yield 10

Author Sue Moran

Cook ModePrevent your screen from going dark

Ingredients

• 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

Instructions

• 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.
• 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.
• 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.
• Plan to eat within a couple of weeks.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

notes:

• 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.

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