Banana Butter Canning Recipe
Elevate your breakfast spreads and pantry staples with this irresistible Banana Butter Canning Recipe—a luscious blend of ripe bananas, warming spices, and a touch of citrus, perfect for preserving. This recipe transforms simple ingredients into a smooth, spreadable delicacy infused with hints of cinnamon, nutmeg, and vanilla, creating a fruity butter that’s bursting with comforting flavor. Slow-simmered to perfection, the bananas break down into a velvety texture that’s ideal for slathering on toast, pancakes, or even as a unique dessert topping. With easy-to-follow canning instructions and a shelf life of up to 12 months, this homemade banana butter is both a labor of love and a delightful treat waiting to be enjoyed year-round. Make your kitchen the source of sweet nostalgia with this wholesome recipe for banana butter!
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Recipe Information
Ingredients
- 6 medium Ripe bananas
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 0.5 cup Water
Instructions
Peel the bananas and slice them into small rounds. This will help them cook evenly and break down faster during the process.
In a large, heavy-bottomed saucepan, combine the sliced bananas, granulated sugar, lemon juice, ground cinnamon, ground nutmeg, vanilla extract, and water.
Stir the mixture well to evenly coat the bananas with sugar and spices. Let the mixture sit for 5 minutes to allow the bananas to release some of their juices.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking.
Reduce the heat to low and let the mixture simmer for 30–40 minutes, stirring occasionally. As the bananas cook, they will soften and break down into a thick, smooth consistency.
Once the mixture has reached a spreadable consistency and the flavors have melded together, remove it from the heat. Use an immersion blender to puree the mixture until smooth, or leave it slightly chunky for texture, if preferred.
Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
Carefully ladle the hot banana butter into the prepared sterilized jars, leaving about 1/4 inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth and close them tightly with sterilized lids and rings.
Process the filled jars in a boiling water bath for 10 minutes to ensure they're fully sealed and safe for storage.
Remove the jars from the water and let them cool completely on a towel or cooling rack. Check the seals by pressing the center of each lid—if it does not pop back, the jar is sealed.
Store canned banana butter in a cool, dark place for up to 12 months. Refrigerate after opening.
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11 mg | 0% | |
| Total Carbohydrate | 567.3 g | 206% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 487.8 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 2587 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
