I found myself with some very ripe bananas and instead of making banana bread I wanted to use them in a different way. Time for some slow cooker banana butter! It’s that time of year when preserving the fruits of summer is a wonderful way to keep on enjoying them during the cold days of autumn and winter.
Banana butter is a fruity paste made using the same principles as apple butter.
What is it
What on earth is banana butter I hear you ask! You might have heard of apple butter if not banana butter.
It isn’t made with actual butter but is more like a rich fruit sauce made by cooking fruit with sugar for a long time until the sugar caramelises, giving it that rich brown colour. Butter refers to the smooth texture of the resulting preserve, it is thick, smooth and very fruity.
Apple butter is a popular recipe in the US, you cook down your apples over a long period to make this delicious fruit preserve.
Using the slow cooker to make your apple or banana butter is ideal for the long cooking time, as it is easier to leave it to cook without the risk of burning.
How to use
Fruit butter can be spread on bread or toast, used to fill cakes, added to yoghurt, used to add flavour to overnight oats or porridge, there are so many ways to use it.
Use it in place of jam or fruit curd or wherever you want to add banana!
My slow cooker banana butter is very easy to make, and will last in the fridge for about a week or I also like to freeze it in small portions so I can take out individual pots to use whenever I like.
Spiced with cinnamon and vanilla, the scent of banana bread fills the house as you make the slow cooker banana butter. But you won’t be disappointed that you haven’t made banana bread because banana butter is just as tasty!
Serving suggestions
Spread banana butter thickly on fresh bread or toast, top with sliced bananas and a sprinkle of cinnamon and you have a delicious breakfast or snack.
Or bake a banana cake, cut in half, spread banana butter in the centre then stack for a sweet banana treat. Or swirl it through banana bread for extra banana-ness!
Or perhaps a banoffee pavlova! Bake large meringues, spread layers of banana butter, caramel and fresh cream top with sliced bananas.
The possibilities are endless. How will you use yours?
However you use it, if you like bananas, you are bound to love banana butter. If you can’t be bothered with the hassle of making jam, banana butter could be the answer.
Banana butter step by step
Make a batch in your slow cooker today, it is so easy. All you need is a few ingredients and a slow cooker.
Bananas, brown sugar (I used dark muscovado), cinnamon, vanilla extract.
Put it all in the slow cooker, and let the crockpot work its magic.
Return a few hours later, blend for a smooth texture, and you’re done! It is so simple.
Want more recipes
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Recipe
Slow Cooker Banana Butter
Ingredients
- 4 bananas very ripe
- 2 tsp ground cinnamon
- 2 tsp vanilla bean extract
- 75 g dark Muscovado sugar
Equipment
Instructions
- Slice the bananas and place them in the slow cooker pot.
- Add the other ingredients and cook on low for 4 hours.
- After 30 minutes, stir.
- Once finished, carefully blend.
- Store in the fridge in a covered pot or freeze in individual portions.
linda says
Hi my name is Linda and i need to know what 0.33 cups of the dark sugar means in measurements and if you can can it? I live in Virginia and my grand children want this and do alot of canning so i need to know if i can can it Thank you
bakingqueen74 says
Hi Linda, 0.33 of something means a third, I will update the amount to show this. I do not know about canning sorry I live in England where water bath canning is quite uncommon.
Lenora says
Dark ir light sugar?
bakingqueen74 says
I used dark brown Muscovado sugar, as given in the recipe card and shown in the photo of ingredients.
Annb says
Hi!
Can you put chopped pecans in this recipe?
bakingqueen74 says
Hi, yes if you like them you could stir them through at the end or add before the blending stage if you have a power blender that can cope with nuts.
Jen says
Could you can this?
bakingqueen74 says
Hi Jen. Sorry I am in the UK and we don’t do canning here so I don’t know the rules or guidelines for canning.
janet s craft says
hi, Jen, my name is Janet, i live in Tennessee in the USA, i do can a recipe similar to this but i pressure can it, and leave half in head room for it to expand when pressure canning, good luck it taske delicious, oh by the way when canning you will need to add abit of real lemon juice, not lemon, but store bought juice to adjust ph, just like all canning. ok. and check your area for proper pressure of altitudes . have a blessed day
Shirley Green says
You should be able to. I’m going to try it.
Amy Hess says
Hey did you try canning it? Did it work??
Carolyn Martin says
I am not sure why the sugar is 75 g, and the other measurements are oz. will figure it out somehow.
Carolyn Martin says
never heard if banana butter, so going to try, but also never heard of muscovado sugar! Will improvise and let you know.
bakingqueen74 says
It’s a kind of brown sugar with a great taste, hope you can find it
Jason says
Banana butter? Never heard of it but sounds delicious!
Michelle @ Greedy Gourmet says
Ah, I’ve heard of apple butter too before but banana butter is a new one! Bet it tastes great with peanut butter.
bakingqueen74 says
Ooh that is a great idea!
Jan Bennett says
Brilliant idea – I often buy too many bananas and don’t know what to do with them when they are a bit too ripe.
bakingqueen74 says
Totally Jan! Sometimes there is only so much banana bread a person can have 😉
Heidi Roberts says
I have heard of apple butter but as you say never banana butter. I bet it was sweet and lovely!!
bakingqueen74 says
It really was!
Donna says
Oh I make and can all kinds.
Apple,peach,triple berry,mango, and blueberry.
Going to try the banana.
When canning do a water bath not pressure