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Bourbon Banana Butter, it’s the stuff of your wildest B&B fantasies — silky, rich, and a little bit decadent — let’s just say mornings are about to get a whole lot more interesting. This is my favorite kind of stuff to share — something neither of us probably even knew existed, but turns out to be fantabulous.  Banana butter is definitely unusual, but, when you think about it for a minute, it makes perfect sense.  Every other fruit has been jammed, jellied, or made into a butter…why not bananas? I admit I wasn’t sure what I was in for as I sliced up my 2 pounds of bananas and pureed them with some brown sugar, and then set it all on the stove top to reduce down —  but very soon my nose told me it was going to be good.  The banana puree thickens up quickly.  I cooked it until there was a clean trail when I ran my spoon across the bottom of the pan, it only takes about 5 minutes.  I stirred in lots of vanilla bean paste and a pinch of cinnamon, and then filled a couple of small jam jars. The butter continues to thicken …


makes about one cup

Total time

0 minutes




  • 2 lbs bananas, peeled and sliced (weigh your bananas BEFORE peeling)
  • ½ tbsp brown sugar
  • 2 tbsp bourbon
  • 1 tbsp vanilla bean paste (or extract)
  • ¼ tsp cinnamon


  1. 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.
  2. 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.
  3. Remove from the heat and add the vanilla and cinnamon. Pour into a small jar, or jars, and let cool to room temperature. Cover and refrigerate until needed.
  4. Plan to eat within a couple of weeks.
  5. View the recipe instructions at The View From the Great Island

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