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Banana cinnamon jam recipe

Banana cinnamon jam recipe

  • Recipes
  • Dish type
  • Preserves
  • Jam

My dad always does this sweet jam after lunch on Sundays just to please my mother - and the entire family loves this treat!

10 people made this

IngredientsServes: 12

  • 1 dozen ripe bananas, sliced
  • 500g caster sugar
  • 750ml water
  • 3 small pieces cinnamon stick
  • ground cloves, to taste

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. In a deep pot, combine all ingredients and cook over medium-low heat until it boils, stirring occasionally.
  2. After it boils cover partially, leaving a good opening for steam to escape, and reduce the heat to a minimum. When the sauce becomes reddish, it is ready.
  3. Serve hot plain or with vanilla ice cream. When cold, store in a glass jar with lid in refrigerator for up to one week.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (1)

Only had 3 bananas so reduced recipe to fit and it worked well. Used ground cinnamon and ommited the cloves but still very tasty with pancakes and ice cream.-04 Mar 2014


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    Here’s How You Make Banana Jam!

    Mush those bananas up and pop them in a small heavy saucepan with a little brown sugar, some lemon juice and some butter.

    Stir this concoction around until everything is nice and simmering, and let it bubble away for about 20 minutes or so. Make sure you stir it every 5 minutes just to make sure things aren’t sticking or burning (I set a timer for this because it’s entirely possible that I can get onto Yummly and look up to find out that an hour has gone by).

    By this point, everything will be melted together and delectable. Don’t worry if it still looks runny – it’s going to thicken up a little bit more as it cools off. Remember that this is banana jam, not jelly, so it is always going to be a little soft (think apple butter-ish), but that is going to come in handy on the various things you can use it for. More on that later.

    Now comes a fork in the banana jam road where you have a decision to make, and that is how much of a cinnamon and vanilla taste you want to add in.

    I am a big cinnamon and vanilla lover, so I go for the stronger end of the spectrum, but you might want to start out with less and add more as you taste. Yes, you MUST taste. It’s a requirement.

    So, taste a test spoonful, add a little vanilla and cinnamon, take another test spoonful, and add more or leave it as is…you get the idea! Once the taste is good and perfect, let it cool off to room temperature. And then….oh, and then!

    Then you get to try all the things that are possible with banana jam. Such as…

    Serving it warmed up over vanilla ice cream with graham cracker crumbs on top

    Making a peanut butter and banana jam sandwich

    Spreading it on one of my mama’s homemade scones (recipe here!)

    Rolling it up inside a warm leftover pancake.

    The banana jam possibilities are endless. This recipe makes about a cup and a half, and will last for a week or two in your fridge.

    If it even lasts for a day once everyone in your house finds out you have made banana jam!

    Banana Pancakes

    The last recipe we tried out to get rid of the last of our overripe bananas was for banana pancakes. This recipe was incredibly easy and only requires two ingredients: bananas and eggs. Unfortunately, the recipe we used was not vegan, but A Virtual Vegan provides a great alternative recipe for vegans that also looks quick and easy.

    Like the banana bread, banana pancakes can also be dressed up and decorated with add-ons like syrup or honey, chocolate chips, coconut chips, and other fruit.

    Hopefully these recipes and ideas have inspired you to make something tasty out of your old bananas. As long as the bananas aren't completely rotten, you have an opportunity to make something tasty with them, so try it out!

    Crock-Pot Banana Jam

    This is a great way to use up those old and not so pleasant looking bananas. When cooking this, keep an eye on it. You want it at the point that it bubbles up and almost doubles it size. At that point, stir and turn off. The first time I did this , I was not paying attention and let it go past this point (almost 2 hours cooking) and my jam burnt. You do not want it a brown color. The jam will still retain a yellow color even if you are using those old black and mushy bananas.

    This made about 2 half pints, with a little bit extra which my kiddo and I ate before we even took photos of the jam.

    Equipment Needed For Crock-Pot Banana Jam Recipe :

    • 4 Quart, 4.5 Quart, 5 Quart, 5.5 QuartOr 6 Quart Slow Cooker
    • Potato Masher
    • Measuring Cups And Spoons
    • Freezer Containers
    • Water Bath Canner
    • 2 Half Pint Jelly Jars With Lids And Rings

    Common Questions:

    How Ripe Should The Bananas Be To Make Banana Jam?

    I like to use bananas that are lightly spotted with brown spots on the skin. I find that bananas at this ripeness level are sweet without being too sweet. Once the banana skins turn completely brown I find that the banana inside is super sweet, too mushy and starts to give off a fermented flavor.

    How Long Can I Store This Banana Jam In The Refrigerator Or Freezer?

    Once you have made the banana jam in your slow cooker you can store the jam in food safe containers for up to 2 weeks in the refrigerator or 1 year in the freezer.

    Can I Can This Banana Jam In Jars For Longer Shelf Life?

    Using a the water bath canning method you can process this banana jam in clean canning jars for up to 1 year. You will want to process the jars of jam for 10 minutes if you are at or below sea level. Adjusting accordingly if you are at higher altitudes using this guide: Adjusting for High-Altitude Canning

    Steps To Follow (The Process)

    Let’s start with peeling the ripe bananas and placing them in the instant pot.

    Now we can gently mash the bananas. Also peel the apples, slice them and add them also to the instant pot.

    Add the brown sugar, cinnamon powder and lemon juice to the instant pot, mix well.

    Close the instant pot with lid in sealing position and cook in high pressure for four minutes.

    After the cooking, wait for a natural pressure release.

    Once the pressure is all released naturally, carefully open the pot and also add the vanilla extract and stir the contents.

    You can mash the contents carefully (contents will be very hot now) using a potato masher and using the saute function, simmer the contents while you continue to stir the contents.

    Simmer the contents for about fiftenn minutes until it has reached almost a jam consistency and most of the water has evaporated.

    Remember to stir (and mash if needed) continuously, otherwise the contents will burn at the bottom of the pot.

    While making banana jam or banana butter, the contents tend to splatter as it settles down (I didn’t notice this with other fruit jams in the instant pot), so be very cautious and I would recommend using long gloves for hands for safety and also make sure to use something with long handles to stir the contents.

    Once the contents has reached the jam consistency, add the one tablespoon of butter and again simmer for another few minutes (make sure to continuously stir) until the contents have reached a butter like consistency.

    Once the banana butter reaches its perfect texture, it will darken in color and also it separate from the sides.

    In the last few minutes of preparation, the texture of the banana butter completely changes so if you stop cooking before it reached that perfect texture, you may not be able to realize how amazing it really is :).

    So just wait patiently and give some additional few minutes (even after you think its done) which will basically roast the mixture and the flavor is just amazing which I can’t explain but you have to taste and find out yourself!

    As you can see from the below image, the banana butter has reached a dark color and the perfect consistency and texture of a spread, which is so delicious and flavorful as well!

    You can transfer the prepared banana butter to clean, dry and airtight glass jar containers and store refrigerated for a couple of weeks.

    This is a small batch banana jam and its not meant for canning, but to keep in fridge and use in few days.

    3 Ingredient Cookies that are quick and easy to make. These healthy, sugar free banana oatmeal cookies are guilt-free and great for kids and toddlers!


    • 2 ripe, spotty bananas, mashed
    • 1 cup rolled oats, old fashioned or quick cooking
    • 1 teaspoon ground cinnamon


    1. Preheat oven to 350 F. Peel and mash bananas in a medium bowl with a potato masher or fork. Make sure they are well-mashed, with only small chunks remaining.
    2. Stir in rolled oats and cinnamon. Set aside for a few minutes to allow the oats to soak up the moisture. If the batter is very wet/thin still, add 1-2 tablespoons of oats.
    3. Line a baking tray with parchment paper or a silicone baking mat. (Cookies will stick if you skip this step).
    4. Drop spoonfuls of batter onto baking tray and then shape with your fingers. Cookies do not spread out while baking, so shape them into the width and height you want them to be. This recipe will make about eight medium, 3-inch wide cookies.
    5. Add optional toppings, if using.
    6. Bake cookies for 17 minutes. *See notes for adjustments for smaller or larger cookies.
    7. Remove from oven and allow to cool slightly before enjoying.


    If making small 2-in wide cookies, reduce cooking time by 3-5 minutes. If making large 4-in wide cookies, increase cooking time by 2-3 minutes.

    Spices & Flavoring: Instead of cinnamon, try using 1 teaspoon of vanilla extract instead. Or, ¼ teaspoon of cardamom + ¼ teaspoon of cinnamon. 1 teaspoon of pumpkin spice seasoning is another good option.

    Toppings: dark chocolate chips or shavings, walnut halves, chopped walnuts, pecan halves, chopped pecans, sunflower seeds, smear of fruit preserves, jam or jelly, berries, raisins, dried cranberries, flaxseed, coconut or wheat germ.

    Nutrition Information:

    Nutritional calculations are done using online tools, such as recipe widget Create. Even though we have tried to provide accurate nutritional information, these figures should be considered estimates.

    Did you make this recipe?

    Please rate this recipe, leave a comment or share a photo on Instagram @veryveganish.

    About Abi Cowell

    Hi y'all! I’m the plant-based food and travel blogger behind Very Veganish. Join me as we explore cultures of the world through their food. You’ll find healthy comfort food recipes and inspiration here. No judgment. Just food. When I'm not cooking, you'll find me homeschooling my two boys, volunteering and trying to survive the Texas summers.


    1. Take a big bowl and add 1 cup of milk, 1 cup of sugar and 1 cup of butter to it.

    2. Whisk this mixture well, so that no lumps are formed.

    3. Now, add the milk powder.

    5. Take another bowl with a strainer.

    6. Add maida to it. Then, add baking powder and baking soda.

    8. Mix this to the batter and whisk well.

    9. Add banana, which is thoroughly mashed.

    10. Add jam, a handful of walnut (broken into small pieces) and a handful of choco chips.

    12. Mix this well and now the batter is ready.

    13. Take a baking tray and brush it with some butter.

    14. Dust it with a pinch of maida.

    15. Add the batter into the baking tray and spread the mixture evenly with the help of a spatula.

    16. Meanwhile, pre-heat the oven at 160 degree Celsius for 10 minutes.

    17. Place the baking tray into the oven and let the cake bake at 160 degree Celsius for 45-50 minutes.

    18. After it is done, dip a fork or knife to see if the cake has baked properly.

    Homemade Banana Chocolate Jam

    I never thought I would ever attempt to make my own jam. There is never a need since I could get ready-made ones easily and there has never been an occasion where I have abundance of fruits in my kitchen. I did tried to make some kaya jam sometime back, after seeing how other foodies have success in making their own. Mine didn't turn out as expected, in fact, it was a total flop. Ever since then, I have put off the idea of making any jam of any sorts. Furthermore, I always thought that making your own jam would be a very tedious task to accomplish, and when it comes to choosing the type of jam to make, I couldn't think further than the usual jams made with berries. My perceptions of homemade jam changed after I pick up this little cookbook.

    Written by the owner of this Japanese confectionery, the author has included many fascinating jam recipes in her book. Besides apples, oranges and apricots, there are also recipes using fruits such as rhubarb, pumpkins, kiwi fruits, lychee and even bananas. The recipes do not require the use of any pectin sugar to help the jams to set. I guess it's the clever pairing of fruits that makes this possible. The book has convinced me that the steps involved in jam making are really not that difficult. I particularly like the small amount of ingredients required for each recipe, yielding small portions of finished jams, the amount is just right for our small family as I wouldn't want to make jars and jars of jams that would last me for years.

    This first recipe I tried was this this jar of Banana & Chocolate jam. The ingredients are easily available and I really love the idea of having both my favourites from the same jar. The whole process didn't take me longer than half an hour as the cooking time was indeed very short. I followed the tips given by my friend VB to go about sterilising my recycled jam jars. It is pretty much similar to the steps outlined here.

    The finished jam tasted yumilious ! I've used dark chocolates with a 64% cocoa content, but I do find it just a tiny bit on the sweet side, especially whenever I slurped up one spoonful of it ) I won't complain too much as I believe, or rather, I would want to make myself believe that most of the sweetness comes from the tiny bits of bananas. The jam works really well on slices of toast bread, I bet it would taste fabulous with crackers, as toppings for pancakes or crepes. I might even swirl some into muffins batters, but I really doubt I would have any left for that.

    (yields 380ml of jam)

    300g bananas (about 3 large very riped ones)
    80g dark chocolate (coarsely chopped)
    20ml rum (optional)
    100ml water (room temperature)
    210g caster sugar*

    1. Thinly slice banana, about 1mm thickness.
    2. Place sliced bananas in a bowl, add water and caster sugar. Mix well. Transfer to a pot or a large saucepan.
    3. On medium heat, stirring constantly with a heat-proof spatula, bring the mixture to a full rolling boil (where the bubbles do not stop or lessen when you stir it). Once the mixture starts to boil, skim away any excessive foams or bubbles, stirring constantly all the time.
    4. Keep at a rolling boil for another 2

    2cm from the top. (Since I do not have an appropriate ladle or funnel, I poured the jam into my measuring cup before filling the jars. The sprout on the cup helps easy and clean filling.) Secure lids. Let cool. Jam will keep up to 3 months if stored in fridge or in a cool, dark cupboard. Once opened, store in fridge and best consumed within 1 week.

    Almond Butter Banana Bread with a Jam Swirl

    This Paleo Banana Bread is packed with chunks of banana and creamy almond butter with a delicious swirl of jam that runs through the middle of each slice. This is a fun cross between a peanut butter and jam sandwich and banana bread. It’s grain free, gluten free, dairy free, refined sugar free, paleo and specific carbohydrate diet legal.

    I am always looking for fun alternatives to Banana Bread, and this one might just be my all time favourite. The bread had a delicious sweet banana flavour with a nuttiness thanks to the addition of nut butter. Things are taken one step further with a swirl of berry jam which runs through the middle of each slice and adds a wonderful fruity flavour. This isn’t your average paleo banana bread, it’s a cross between banana bread and and peanut butter and jam sandwich and it’s so so good! I love making a loaf of this on Sunday and enjoying it for a quick breakfast or snack throughout the week. I recommend storing this almond butter banana bread in the fridge where it will last for up to 5 days (as long as you have enough self control).

    Tips for Making This Paleo Banana Bread

    • Use ripe bananas! For the best banana bread use brown mushy bananas which will give the bread a strong banana flavour. If using frozen bananas, thaw them in the microwave and drain any excess liquid before adding them to the batter. If you have bananas that are still hard, place them in the oven at 150º Celsius (300º Fahrenheit) and bake them for 15-20 minutes, this will help the bananas soften and sweeten in flavour.
    • Tap the loaf pan on the counter: After adding the batter + jam + batter layers to the loaf pan, give the pan a gentle tap on the counter a few times to remove any air bubbles/gaps between the layers
    • Cover the banana bread while baking: I recommend allowing the bread to bake uncovered for about 15 minutes before placing a piece of parchment paper or aluminum foil overtop to prevent the top of the bread from burning.

    The Jam Swirl

    You can use any flavour of jam you prefer, raspberry, strawberry, cherry or blueberry would all work well. To save time, use store bought jam, or homemade if you have some. Alternatively you can use this jam recipe which is made with honey in place of refined sugar which makes it Paleo and Specific Carbohydrate Diet Legal. You can replace the raspberries in the recipe with any other berry you have, or even use a combination of a few different ones.

    Adding the Jam Swirl

    • Pour no more than 1/3 of the batter into the loaf pan before adding the jam drizzle. Adding it too close to the top of the bread may cause the slices of bread to break in half once the bread is baked and sliced.
    • To add the jam you can using a piping bag, or alternatively add the jam to a ziploc bag and snip off just the very tip of the corner. Squeeze the jam out through the slit in the corner and drizzle in a horizontal motion back and forth over the batter.

    Ways to modify this Almond Butter Banana Bread:

    • Reduce the sugar: if using very ripe bananas that are brown in colour, you can reduce the amount of honey to 1 tbsp because the ripe bananas will already be very sweet or alternatively omit the honey completely.
    • Use any nut butter: Any nut butter would work well in this recipe. I love using almond butter but hazelnut butter, cashew butter or peanut butter would also be delicious. For a less nutty taste, tahini would be a great substitution too!
    • Use any jam: feel free to use any type of jam you have, or a mix of a few different types!

    Here are a few more banana recipes on the site…

    If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!