Banana Butter Recipes

BANANA BUTTER

Steps:

• BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• MASH bananas thoroughly. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir lemon juice and fruit protector into prepared fruit in saucepot.
• STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• STIR in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
• Process 5 minutes in a hot water bath. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).

CINNAMON BANANA BUTTER

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.

BANANA BUTTER FROSTING

Steps:

• Mix together bananas and lemon juice.
• Beat butter in mixing bowl until creamy.
• Add sugar and bananas alternately, a small amount at a time.
• Beat until frosting is light and fluffy.

BANANA BUTTER

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.

BANANA BUTTER ICING

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.