This is a way to use bananas from infused liquor or simple syrup, rather than discard. After I strained the bananas from the infused liquor, I mashed the bananas, added a little sweetener, a little spice and voila, banana jam with a little warm liquor accent.
This can be used in making banana bread, or spread it on bagels, fresh biscuits or toast, or of course peanut butter and banana sammiches. I made two different batches of banana liquor. One with light rum and one with vodka.
Choose your spices according to the flavor you want to introduce to the liquor of choice. Allspice may be best with Vodka, while Ginger may be best with rum, and no added spice to brandy infused. It's entirely up to your personal taste.
These make great gifts for the banana lovers in your life. If you want to make ahead, canning is an option, but should be processed in a pressure cooker. You will lose the liquor *kick* in heat processing, so it will not have any liquor affect, simply flavor, so it is suitable for children or those that are non-drinkers.
For Gifting: Simply ladle into decorative, clean, sterilized mason jars with seal tight lids, label, and add ribbon or raffia. Add instructions for use and to keep refrigerated.
1 C. liquor infused bananas (strained and mashed)
2-3 T. Coconut Palm sugar (or brown sugar)--to taste
1/2 tsp. Cinnamon
1/4 tsp. cloves
1/4 tsp. allspice (or ginger)
Place all ingredients in a blender. pulse until thick and smooth. taste, then increase spice or sweetener if desired. More non-infused fruit can be added to mellow the liquor or spices if desired.
Tip: I used moderately ripe bananas to make my infusions, not too ripe and not too green. As bananas ripen, more of the natural sugars and nutrients develop.
Tip: For a real taste treat add a T. of caramel infused liquor in place of the sweetener.
Tip: You can use this for pancakes, waffles topping, or added to banana bread for a boost of flavor.
Note: You can add non-infused, extra mashed banana as needed to tone down a strong liquor taste. Typically infused fruit has a milder flavor than just of the alcohol used.
This can be used immediately or refrigerated, or for longer shelf life, freeze or process in a pressure cooker.
Refer to the link to make your own Liquor infused Bananas:
Refer to the link to infuse fruit with liquor:
Refer to the link to make fruit infused simple syrup:
Refer to the link to make Tropical Banana Fruit Dip:
Chicken Coop Chatter© All Rights Reserved 2011-2017