Slow Cooker Banana Jam

This slow cooker banana jam is a delicious, easy way to make your own homemade jam. It’s made with just five ingredients, it’s easy to whip up this sweet and flavorful jam.

We love this recipe or apple butter, for it’s perfect for topping toast or biscuits and also pairs well with vanilla ice cream for an indulgent sundae.

The only ingredients you need besides bananas are lemon juice, vanilla, and both brown and white sugar – all of which you may have at home already.

The jam tastes like bananas foster or bananas flambé! You will not want to miss trying this recipe.

How to make banana jam in the slow cooker

• Bananas – These should be slightly green, not brown and overripe.
• Vanilla – Pure vanilla extract works best.
• Lemon juice – Freshly squeezed. DO NOT USE BOTTLED LEMON JUICE.
• White and Brown sugar – The brown sugar gives the jam a caramelized flavor.

Can I substitute a different sweetener?

I prefer using white and brown because it makes the banana jam taste more like traditional American jelly. If you choose another sweetener, add it slowly and taste before cooking.

• Maple syrup will make the banana flavor a little stronger and give you an earthier tone to your jam while making it sweeter at the same time. 
• Honey is great if you’re looking for something that tastes less sugary but still has that uniquely sweet quality of bananas while being lower in calories than other options with comparable sweetness levels. 
• Stevia works well too to lower the sugar content if you’re looking for a keto-friendly or diabetic option.

How long do I cook?

• Place the lid on the slow cooker.
• I cook on HIGH for 1.5 hours.
• If you want a darker jam, you can cook this for up to 2 hours on high.

Is banana jam supposed to be thick?

• Bananas are high in natural pectin, but the banana jam will not be as thick as other fruit jams.
• Choose bananas that are not over-ripe for the more ripe a banana is, the thinner your jam will be.
• The jam will thicken as it cools.

How to store banana jam

• This small-batch banana jam makes 2-3 jars, depending on the size of your jars. It can be stored in a jar in the refrigerator once it’s opened for about 2 weeks. The lemon juice does a nice job of keeping the bananas from oxidizing and turning brown. 
• You can also store the jam in an airtight container for up to six months in the freezer without any noticeable changes.
• This is not a canning recipe for bananas have a low acidity level and can produce botulism.

Ways to enjoy this jam

• Spread on a biscuit topped with whipped cream and a sprinkle of cinnamon. 
• Spoon over ice cream for an indulgent sundae. 
• Mix a teaspoon into a warm bowl of oatmeal or onto banana bread.
• Add it to your peanut butter and jelly sandwich. Or even make an Elvis Sandwich with this jam!
• A toasted English muffin with peanut butter and a bit of this jam makes a great snack or breakfast.

I hope you enjoyed this banana jam recipe! It’s a simple, easy to make and delicious spread that pairs with any bread or cracker. 

If you try it out let me know what you think in the comments below!

More fruit recipes for the slow cooker

• Slow Cooker Strawberry Applesauce
• Slow Cooker Blueberry Butter
• Slow Cooker Cinnamon Applesauce
• Slow Cooker Christmas Jam
• Slow Cooker Pumpkin Butter
• Slow Cooker Cranberry Apple Butter
• Slow Cooker Blackberry Cobbler
• Slow Cooker Lemon Spoon Cake

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Recipe adapted from The Crock Pot Ladies