We all love banana bread, right? Everyone claims theirs is the best and in that moment, it is. Because pretty much any loaf of banana bread is the most delicious if that’s what you’re eating at that very second. Maybe you throw some walnuts in there (my personal fave) or perhaps your specialty is hazelnut and Nutella version. Or topped with tahini buttercream. Raisins? Apricots? Almonds? Salted ganache?
However you like to spark the staple doesn’t really matter. Banana bread will get a little old after a repetitive while. As a general rule, I only make banana bread when I have a super stock of bananas that are pushing their luck. You know the ones… they’re basically fermenting because you didn’t make as many smoothies as you planned to last week. Sometimes I throw them in the freezer, but usually I just want to get rid of them because I don’t have that kind of space. (I’m a born again minimalist, but that’s another story.)
So, the next time you have a host of bananas that you’ve just got to use up STAT, try making banana jam! You can gift it or eat it, but either way, you’re opening the door to more past-their-prime-banana opportunities.
6 bananas, smashed (roughly 2-1/2 or 3 cups)
1/2 cup brown sugar
1/2 cup white sugar
1 ounce lemon juice
1 vanilla bean (or 1 tablespoon vanilla extract)
Put everything in a pot and mash it together with a whisk. A 4-quart pot is probably best because the mixture does temporarily expand as it heats. Boil over medium for about 15 minutes, stirring occasionally, until thickened. Purée with an immersion blender if desired. Pour into sanitized jars, lid, flip upside down until cool to seal, and store in the refrigerator. Use anytime you’d use jam. My personal favorite is on pancakes for breakfast or baguettes slices for afternoon snack. But I can’t help wanting to stuff some sufganiyot with it for Hanukkah tonight.