Bourbon Banana Butter
from https://theviewfromgreatisland.com/

Bourbon Banana Butter ~ this fruit spread is the stuff of your wildest B&B fantasies ~ silky, rich, and a little bit decadent.

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?

Note: Bananas are a low acid fruit, so banana butter is NOT approved for canning.

Also see Banana Jam. They do not seem much different.

2 lbs bananas, peeled and sliced (weigh your bananas BEFORE peeling) [very ripe]
1/2 cup brown sugar
2 Tbsp bourbon
1 Tbsp vanilla bean paste, or extract
1/4 tsp cinnamon

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.

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. Cook until there is a clean trail when you run your spoon across the bottom of the pan. This should not take more than 5 minutes or so.

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.

Plan to eat within a couple of weeks.

Servings: 10