Boozy Banana Spread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 large overly ripe bananas
02 -
2 tbsp lemon juice
03 -
1/2 cup sugar
04 -
1/2 cup packed brown sugar
05 -
3/4 cup water
06 -
1 tsp vanilla extract
07 -
1 tsp cinnamon
08 -
2 tbsp rum or rum extract
# Instructions:
01 -
Peel the bananas and place them in a medium sized bowl. Use a fork to roughly 'chop' them up. Drizzle the lemon juice over them to prevent browning, and set the bowl aside.
02 -
Add the water to a medium-large sized skillet over medium-high heat. Add in both the white and brown sugars, whisking consistently to dissolve, and bring the sugar water to a low boil.
03 -
Whisk in the prepared bananas, vanilla extract, cinnamon, and rum (or rum extract). Make sure everything is well combined.
04 -
Reduce to low heat, and allow the mixture to gently simmer for about 30 minutes. Stir occasionally, and mash up the bananas further as it cooks to achieve your desired consistency.
05 -
The jam will thicken up as it cooks, and is ready when it easily coats the back of a spoon. At this point, transfer the jam into clean glass mason jars and refrigerate. The mixture will continue to thicken as it cools.
06 -
Spread the jam over toast, add a generous dollop over a stack of pancakes, or spoon over several scoops of vanilla ice cream.
# Notes:
01 -
This jam is not prepared for long-term canning/preservation - it should be stored in the refrigerator and used within 1-2 weeks.
02 -
For a non-alcoholic version, use rum extract instead of actual rum.
03 -
The riper the bananas, the sweeter and more flavorful your jam will be.
04 -
For a chunkier jam, mash the bananas less. For a smoother consistency, mash them more thoroughly or use an immersion blender.