Slow Cooker Banana Jam
4 CommentsUpdated Jun 03, 2026
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This slow cooker banana jam is a delicious, easy way to make your own homemade jam. It’s made with just five ingredients, and it’s easy to whip up.
You can make so many fruit spreads in the crockpot, also try my blueberry butter, pumpkin butter or my famous slow cooker apple butter.
Key Takeaways: Banana Jam
- This banana jam recipe is easy, made with just five ingredients, and offers a deep, caramelized flavor.
- To prepare, mash bananas, mix in other ingredients, and cook in the slow cooker until golden brown.
- You can substitute sugars with maple syrup, honey, or stevia for different sweetness levels.
- Store banana jam in the refrigerator for up to two weeks or freeze for up to six months.
- Enjoy banana jam on toast, pancakes, or as a topping for ice cream and oatmeal.
Recipe Highlights
Banana jam is a rich, flavorful spread that’s perfect when you want to do something a little different with extra bananas.
It tastes like bananas foster, with a deep, caramelized sweetness and warm hints of vanilla and spice.
This jam is quick to make, great for gifting, and delicious on toast, waffles, or even spooned over ice cream.
Banana Jam Ingredients
Just pure ingredients go into this homemade jam. Find the full recipe in the recipe card below the images.
Bananas – These should be slightly green, not brown and overripe. Have more bananas? My Banana Upside Down Cake is a must try!
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.
How to Make Banana Jam
You will want to make this often after you see how easy it comes together!
- Mash the bananas and add the other ingredients.
- Pour the ingredients into the slow cooker. Cook until golden brown.
Can I substitute a different sweetener?
You can swap the sugars if needed. Maple syrup adds a deeper, earthier sweetness and enhances the banana flavor. Honey gives a more subtle, less sugary taste. For a lower-sugar or keto-friendly option, stevia also works—just add any alternative sweetener slowly and taste as you go.
How to Store
This is not a canning recipe for bananas have a low acidity level and canning can produce botulism.
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.
Ways to Enjoy Banana Jam
Here is how we love 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.
More fruit recipes for the slow cooker
Strawberry Applesauce and Blueberry Butter are sweet, fruity spreads that are perfect for toast, biscuits, or pancakes.
Christmas Jam and Pumpkin Butter bring warm, spiced flavors that are ideal for gifting or enjoying during the holidays.
Slow Cooker Apple Butter and Blackberry Cobbler offer classic comfort—one for spreading, the other for scooping into bowls with ice cream.
If you tried this Banana Jam recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
Slow Cooker Banana Jam
How to Video
Ingredients
- 4 large bananas, (Slightly green bananas. Do no use overripe brown bananas for it will make your jam thin)
- 1 cup brown sugar
- 1 cup white sugar
- 1 tsp. vanilla
- 2 Tbsp. lemon juice, (Freshly squeezed. DO NOT USE BOTTLED LEMON JUICE)
Instructions
- Add the peeled bananas into a large bowl. Using a potato masher, mash the bananas very well. If you do not have a potato masher, use a fork to mash the bananas.
- Add the white sugar, brown sugar, vanilla and lemon juice.
- Stir until blended.
- Add this banana mixture to the slow cooker.
- Cook on HIGH for 1.5 hours. You can cook this for 2 hours on high if you want a darker jam.
- Stir and serve hot over ice cream or put into jars and refrigerate or freeze. The jam will thicken as it cools.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Recipe adapted from The Crock Pot Ladies
Thanks Sarah for your recipe
I love the taste of bananas … can’t wait to try this recipe
Making this Recipe this weekend sounds so good
My husband is going to love this.