Looking for a different way to use ripe bananas? This banana jam recipe is the perfect solution. It's a sweet and creamy preserve with an intense tropical flavor that reminds you of grandma's homemade desserts, but with an exotic twist. Originating from tropical regions where bananas are abundant, this jam has become a staple in many kitchens for its versatility and ease of preparation.
Its texture is denser and more unctuous than traditional jams like strawberry or orange, making it ideal for spreading on toast, pancakes, yogurt, or even as a filling for cakes and pastries. With little sugar and no added pectin, the banana flavor is the real star. It's perfect for those looking for a no-fuss jam with simple ingredients and spectacular results.
You can also customize it by adding spices like cinnamon or ginger for an extra special touch. If you love experimenting with new flavors, this tropical jam will win you over.
Prep
20 min
Cook
20 min
Servings
1
Calories
230 kcal
Peel the bananas and cut them into thin slices, put them in a bowl and sprinkle them with the juice of half a lemon.
Put a saucepan on the fire with the water and sugar, heat at medium high temperature until the sugar dissolves and the syrup starts to take on a little color.
Add the banana and vanilla extract to the saucepan, turn up the heat and when it starts to bubble, reduce it.
Cook over medium-low heat, stirring from time to time and breaking the fruit with the wooden spoon, for about 20 minutes or until it has the texture of a jam. Remember that when it cools it will thicken more.
Store the banana jam in a jar with a tight-fitting lid and reserve in the refrigerator, ready for tasting.
