Vanilla Bean and Brown Sugar Caramelized Banana Jam (vegan, gluten-free)

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipes to your recipe box, Vanilla Bean and Brown Sugar Caramelized Banana Jam (vegan, gluten-free) might be a recipe you should try. This side dish has 102 calories, 0g of protein, and 5g of fat per serving. For 31 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up cinnamon, vegan buttery spread, light brown sugar, and a few other things to make it today. This recipe from Averie Cooks has 4133 fans. From preparation to the plate, this recipe takes around 25 minutes. With a spoonacular score of 7%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Healthy Homemade Vanilla Bean Paste (refined sugar free, gluten free, vegan), Low-Carb Banana Pudding – Keto Pastry Cream (Gluten-Free Sugar-Free) or Vanilla, and Vanilla Bean Greek Yogurt Cheesecakes with Blueberry Compote (Gluten Free + Refined Sugar Free).

Servings: 8

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 teaspoons cinnamon, or to taste

3 tablespoons lemon juice (juice of half of 1 juicy lemon)

1/2 cup light brown sugar, packed

1 tablespoon vanilla extract, or to taste

1/4 cup unsalted butter or vegan buttery spread (half of 1 stick)

2 teaspoons vanilla bean paste or the scrapings of 1 or 2 vanilla beans (or substitute with extra vanilla extract, to taste)

Equipment:

sauce pan

stove

Cooking instruction summary:

In a medium saucepan (err on the side of larger than smaller because mixture bubbles up), combine bananas, sugar, butter, lemon juice, and heat uncovered over medium to medium-high heat, allowing mixture to come to a rolling boil. Allow mixture to boil uncovered for about 15 to 20 minutes, or until thickened to desired level. Jam continues to thicken as it cools. Over the 15 to 20 minutes, stir frequently and make temperature adjustments to stove so mixture doesn't burn. Turn heat to low, and add the cinnamon, vanilla extract, vanilla bean paste, and stir to combine. You may wish to add less than the full amount listed all at once, and first taste your jam and see what it needs. Then, to taste, tinker with the ratio of cinnamon and vanilla. I used the amounts listed. Transfer jam to 8-ounce glass jar or heat-safe container with a lid. Storage is up to you. I store mine airtight at room temp, for up to 5 days. It will likely keep longer, especially in the refrigerator, but I haven't tested it. I have no idea about canning jam in a water bath if it will work or how long to process. Use the jam on bread, toast, rolls, crackers, dip apples or pears in in it, or make peanut butter  and banana jam sandwiches. It would make a great crepe or stuffed-French toast filling or use as the filling in One-Hour Cinnamon Rolls. Incorporating a hearty dollop of it into banana bread or banana muffins would boost the overall banana flavor and moistness of the recipe. Or just eat by the spoonful.

 

Step by step:


1. In a medium saucepan (err on the side of larger than smaller because mixture bubbles up), combine bananas, sugar, butter, lemon juice, and heat uncovered over medium to medium-high heat, allowing mixture to come to a rolling boil. Allow mixture to boil uncovered for about 15 to 20 minutes, or until thickened to desired level. Jam continues to thicken as it cools. Over the 15 to 20 minutes, stir frequently and make temperature adjustments to stove so mixture doesn't burn. Turn heat to low, and add the cinnamon, vanilla extract, vanilla bean paste, and stir to combine. You may wish to add less than the full amount listed all at once, and first taste your jam and see what it needs. Then, to taste, tinker with the ratio of cinnamon and vanilla. I used the amounts listed.

2. Transfer jam to 8-ounce glass jar or heat-safe container with a lid. Storage is up to you. I store mine airtight at room temp, for up to 5 days. It will likely keep longer, especially in the refrigerator, but I haven't tested it. I have no idea about canning jam in a water bath if it will work or how long to process. Use the jam on bread, toast, rolls, crackers, dip apples or pears in in it, or make peanut butter  and banana jam sandwiches. It would make a great crepe or stuffed-French toast filling or use as the filling in One-Hour Cinnamon

3. Rolls. Incorporating a hearty dollop of it into banana bread or banana muffins would boost the overall banana flavor and moistness of the recipe. Or just eat by the spoonful.


Nutrition Information:

Quickview
101k Calories
0.09g Protein
4g Total Fat
14g Carbs
0% Health Score
Limit These
Calories
101k
5%

Fat
4g
7%

  Saturated Fat
1g
7%

Carbohydrates
14g
5%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
49mg
2%

Alcohol
0.56g
3%

Get Enough Of These
Protein
0.09g
0%

Vitamin E
1mg
9%

Vitamin A
271IU
5%

Vitamin C
4mg
5%

Manganese
0.1mg
5%

Vitamin K
4µg
4%

Calcium
17mg
2%

Fiber
0.3g
1%

Potassium
36mg
1%

covered percent of daily need
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Food Trivia

'SPAM' is short for spiced ham.

Food Joke

Amathophobia: The fear of dust. Anananany: The inability to stop spelling 'banana' once you've started. Anatidaephobia: The fear that wherever you are, a duck is watching! Androphobia: The fear of men. Angoraphobia: The fear of soft sweaters and rabbits. Anthropophobia: The fear of human beings. Archibutyrophobia: The fear of peanut butter sticking to the roof of your mouth. Eonaphobics: The fear of transvestites. Friendorphobia: The fear of being asked "Who goes there?" Friggaphobics: People who fear Fridays. Genuphobia: The fear of knees. Graphophobia: The fear of writing. Heortophobia: The fear of holidays. Iophobia: The fear of rust. Katagelophobia: The fear of ridicule. Lyssophobia: The fear of insanity. Peniaphobia: The fear of poverty. Phobaphobia: The fear of fear itself. Phobia: What you have left over after you drink two out of a 6-pack. Phronemophobia: The fear of thinking. Pognophobia: The fear of beards. Quadriphobia: The fear of 4-way stops and not knowing who goes next.

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