CINNAMON BANANA BUTTER
Enjoy this delicious banana butter spread that's flavored with cinnamon - perfect for use with desserts.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 128
Number Of Ingredients 6
Steps:
- In 4-quart saucepan, mix bananas, lemon juice and pectin until pectin is dissolved. Heat to boiling over medium heat, stirring constantly. Stir in sugar. Heat to full rolling boil, stirring constantly; remove from heat. Stir in vanilla and cinnamon.
- Immediately ladle jam into 8 sterilized jars, leaving 1/2-inch headspace. Wipe rims of jars. Seal immediately. Process in boiling water bath 10 minutes.
Nutrition Facts : Calories 34, Carbohydrate 9 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg
BANANA JAM RECIPE
Try using different tropical banana varieties for various results and flavor experience. I like my banana jam on a slice of bread for breakfast.
Provided by Helene Dsouza
Categories Breakfast
Time 45m
Number Of Ingredients 3
Steps:
- Slice your banana and place it into the bowl. Add sugar and lemon Juice.
- Mix the whole content well and pour it into a large pot.
- Cook on higher heat until you have a strong rolling boil, then reduce heat and let the jam cook very slowly. Cooking the jam should take you no more than 30 minutes altogether. Check if the jam is set by placing a few drops of cooked hot jam into a very cold spoon. If it runs, the jam needs some more cooking. repeat the test to see if it has set. Once the jam is ready pour into clean sterilized jars. Tighten the lid over the jar. Turn the jam upside down to create a vacuum, then store it in a dry, dark, and cool place.
- Store the opened jam jar in the fridge!
Nutrition Facts : Calories 56 kcal, Carbohydrate 14 g, Sugar 13 g, ServingSize 1 serving
LISA'S BANANA BUTTER FROSTING
This banana butter frosting is the perfect complement to peanut butter cupcakes.
Provided by Lisa Altmiller
Categories Desserts Frostings and Icings Buttercream
Time 5m
Yield 32
Number Of Ingredients 5
Steps:
- Beat mashed banana, lemon juice, and salt in a large bowl with an electric mixer on medium speed for 30 seconds. Beat in softened butter until creamy, about 1 minute. Slowly beat in powdered sugar, 1 cup at a time, until smooth.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 28.9 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 1.8 g, Sodium 18.9 mg, Sugar 27.7 g
BANANA BUTTER ICING
Can be used on banana cake, white cake or peanut butter cake.
Provided by Carol
Categories Desserts Frostings and Icings
Yield 11
Number Of Ingredients 5
Steps:
- Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing. Makes about 2 1/3 cups.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 37.7 g, Cholesterol 11.1 mg, Fat 4.3 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 2.7 g, Sodium 30.2 mg, Sugar 36 g
BANANA BUTTER-CANNING RECIPE
Make and share this Banana Butter-Canning Recipe recipe from Food.com.
Provided by Diana Adcock
Categories Cherries
Time 14m
Yield 6-8 pints
Number Of Ingredients 5
Steps:
- Measure 3 cups mashed bananas into a large saucepan.
- Add the lemon juice, cherries and sugar, mixing well.
- Bring to a rolling boil and boil hard for 1 minute, stirring constantly.
- Remove from heat and stir in the pectin.
- Mix well.
- Ladle into clean, hot sterile jars and seal.
- Process in a boiling water bath for 10 minutes for pints.
Nutrition Facts : Calories 944, Fat 0.4, SaturatedFat 0.1, Sodium 3.4, Carbohydrate 243.6, Fiber 3.5, Sugar 230.2, Protein 1.3
THE BEST MONKEY BUTTER RECIPE
This five ingredient monkey butter is so easy to make and tastes sooooooooo good.
Provided by Debbie Chapman
Time 25m
Number Of Ingredients 5
Steps:
- Chop the banana into thin slices.
- Combine all of the ingredients in a large nonstick pan.
- Bring to a rolling boil, stirring often.
- Reduce the heat to low and simmer until the banana has dissolved and the mixture has thickened slightly (about 15 to 20 minutes), stirring frequently.
- Serve warm over ice cream or on toast, pancakes or waffles.
- Can be stored in the fridge for 4 to 6 weeks.
BANANA BUTTER
Make and share this Banana Butter recipe from Food.com.
Provided by Martina
Categories Tropical Fruits
Time 30m
Yield 4 half pints
Number Of Ingredients 6
Steps:
- Measure first 5 ingreedients into large saucepan.
- Heat and stir constantly as you bring to a rolling boil.
- Boil for 1 minute.
- Remove from heat.
- Stir in pectin.
- Stir and skim for 5 minutes so fruit won't float.
- Pour into hot sterilized half pint jars to within 1/4 inch of top.
- Place sterilized metal lids on jars and screw metal bands on securely.
- For added assurance against spoilage, you may choose to process for 5 minutes in a boiling water bath.
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- Peel the bananas and break them up as you add them to the bowl of a food processor. Add the sugar and pulse a few times and then puree to a smooth consistency. You don't have to get out ALL the lumps. Your puree will be quite thin.
- Transfer to a heavy bottomed saucepan and add the bourbon. Bring to a boil, stirring constantly. Cook and stir until the mixture thickens. Be careful not to let it scorch. Turn down the heat if necessary. This should not take more than 5 minutes or so.
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3.5/5 (39)
Total Time 5 hrs 18 mins
Servings 3
Calories 245 per serving
- Preheat oven to 350 degrees F. In bowl toss pecans, butter, and salt to combine. Spread in a 15x10x1-inch baking pan. Bake 8 to 10 minutes or until toasted; stir once.
- In a medium saucepan combine brown sugar and 1-1/2 cups of the cream; cook and stir over medium heat until sugar is melted. In a small bowl whisk together yolks and remaining cream; gradually whisk in 3/4 cup of the hot sugar mixture. Gradually add to mixture in saucepan. Cook and stir over medium heat until bubbles just begin to form (190 degrees F). Remove from heat. Whisk in granulated sugar and vanilla. Cool 30 minutes. Cover; chill 4 to 24 hours.
- In a large bowl mash bananas (1 cup); gradually stir in chilled mixture. Add to a 4- to 5-quart ice cream freezer along with milk. Freeze according to manufacturer's directions. Stir in pecan mixture. If desired, ripen at least 4 hours. Top with banana slices, if desired. Makes 3 quarts (24 1/2-cup servings).
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Reviews 33
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- Remove the skin and mash the banana with the back of the knife. Reserve some bananas unmashed, and cut into forty thin slices crosswise. Reserve them for decoration. Keep the mashed and sliced banana in the refrigerator.
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Reviews 25
Calories 424 per serving
Category Bread
- Preheat oven to 350 degrees F, and grease two 8.5in x 4.5in loaf pan with non-stick spray or butter.
- Mash 2 cups of overripe bananas and combine with 2 Tbsp of freshly squeezed lemon juice. This prevents the bananas from browning and brightens up their flavor. Set aside.
- Add 3/4 cup unsalted butter and 1 1/4 cups granulated sugar into a large bowl. Beat on a medium high speed for 2-3 minutes with either a hand mixer or a stand mixer with a whisk attachment. Beat until the mixture becomes lighter in color.
- Mix in 3 large eggs on a medium speed, and continue to mix for an additional minute, until the mixture should be fluffy and light. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
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