How to Make Banana Butter

Canning bananas in the form of banana butter is a great way to take advantage of a sale and turn a good deal into a delicious condiment that can be used any time of the year. Banana butter is very similar to apple butter, pumpkin butter, and other spiced fruit spreads. Imagine a peanut butter sandwich paired with banana butter or a slice of hot banana bread topped with a layer of molten banana spread. Either way, banana butter is simply delicious. To make canned banana butter you will need:

Yield: 8-10 Pints
One cup of banana puree makes one to two pints of banana butter.

Equipment:
Eight to ten pint-sized canning jars with lids and seals
One water-bath or pressure canner
One jar rack or jar lifter

Ingredients:
Ten ripe bananas or four cups mashed
One cup fruit juice or water (try apple, pear, orange or pineapple)
Five cups sugar
Two tablespoons of lemon juice for every cup of banana (citric acid in lemon juice preserves and prevents discoloration.)
1.5 oz of pectin per cup of banana puree or two three-ounce packs of pectin for 10 bananas
One teaspoon of dairy butter

Optional Flavoring Agents:
If desired, add 1/4 cup of raisins or chopped maraschino cherries.
For a little spice, add 1/4 teaspoon to 1/2 teaspoon of cinnamon, nutmeg or cloves.

Procedure:
1. Before cooking the banana butter, sterilize eight to ten pint sized jars in boiling water for ten minutes. Keep jars in the water until ready they’re ready to be filled.
2. Mash bananas and stir in lemon juice and fruit juice. If you’re using raisins or cherries, add them now.
3. Simmer the bananas and fruit juice on medium heat for approximately 30 minutes. The mixture has a tendency to foam up. Stir constantly and remove any particles that form on the surface.
4. If you prefer a chunky texture, the bananas can be left as is. For a smooth seedless banana puree, the cooked mixture can be processed through a chinoise or food mill.
5. After the bananas are processed, return mixture to the saucepan, stir in sugar, and simmer for approximately 20 minutes or until thick.
6. Remove banana butter from the heat and stir in pectin.

Canning:
7. Fill water-bath canner with enough boiling water to cover the jars by approximately 2 inches. Keep a second pot of boiling water on the stove to add more water if necessary.
8. Remove sterilized jars from the water one-at-a time, fill with hot banana butter, and seal.
9. Process pint and half-pint jars for 10 minutes and turn off the heat. After five minutes, carefully lift the jars out of the canner making sure not to tip or tilt the contents. Arrange jars where they can cool for at least 12 hours undisturbed.
10. After 24 hours, test the seal by pushing down on the lids. If the lid springs back, the jar isn’t sealed. Place any unsealed jars in the freezer or fridge to be used first.

Uses for Banana Butter:
Canned bananas in the form of banana butter can be used in place of applesauce or any fruit butter. Use it as a condiment, an ingredient in baked goods or spread it on toast. For an extra delicious treat, add banana butter to crepes and peanut butter and jelly sandwiches or apply with Nutella.

This post was written by

JasonJason – who has written posts on Brew Plus.
Jason Connors has been home brewing since 2002. Currently enjoying making mead the most, but have done beers and wine.

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