Banana Butter

Dairy-based butter may be out of the question, but luscious, creamy banana butter is a perfect condiment for the vegan diet. This recipe is from Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen (Rodale, March 2011). Canning instructions included, if you can resist eating all of this vegan recipe in a sitting.
Dairy-based butter may be out of the question, but luscious, creamy banana butter is a perfect condiment for the vegan diet. This recipe is from Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen (Rodale, March 2011). Canning instructions included, if you can resist eating all of this vegan recipe in a sitting.

Banana Butter

Makes 3 pints

Ingredients:

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• 3-1/2 pounds bananas, peeled, chopped

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• 1-1/2 cups packed light brown sugar

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• 1/4 cup fresh lemon juice

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• 1/8 teaspoon ground cardamom

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• 1/8 teaspoon ground cinnamon

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• Pinch of salt

Directions:

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1. Place the bananas, sugar, lemon juice, spices, and salt in a medium pot and cook over medium-high heat for 20 to 30 minutes, stirring often to prevent scorching, until bananas resemble a thick butter.

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2. Ladle into hot jars, leaving 1/4-inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes.

Recipe courtesy of Rodale Books from Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen by Kelly Geary and Jessie Knadler.

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