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Banana Nut Bread Butter: A Taste of Nostalgia

As a child, the aroma of banana nut bread baking in my grandmother’s kitchen was the ultimate comfort. It meant warmth, family, and a promise of something deliciously sweet. This recipe for Banana Nut Bread Butter captures that feeling in a jar. It’s a delightful spread that brings back cherished memories with every bite, and I’m so excited to share it with you. Imagine that warm, comforting flavor slathered on toast, stirred into oatmeal, or even dolloped onto ice cream – pure bliss!

Recipe Overview

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yields: 7 half pints
Dietary Type: Vegetarian

Ingredients

3 cups bananas, mashed (buy about 10 fully ripe medium bananas)
1 tablespoon fresh lemon juice
1 teaspoon Fruit-Fresh Produce Protector (optional)
1 (1 3/4 ounce) box Sure-Jell fruit pectin
1⁄2 teaspoon butter (optional) or 1/2 teaspoon margarine (optional)
4 cups granulated sugar, measured into separate bowl
1⁄2 cup firmly packed light brown sugar
2 cups walnut pieces, lightly toasted
1 1⁄4 teaspoons ground cinnamon
1⁄4 teaspoon ground nutmeg

Equipment Needed

6- or 8-quart saucepot
Measuring cups and spoons
Potato masher or fork
Wooden spoon or spatula
Jars for canning (half-pint size recommended)
Canning lids and bands
Jar lifter
Large pot for water bath canning (if using)

Instructions

Begin by preparing your bananas. Peel approximately 10 fully ripe medium bananas and mash them thoroughly using a potato masher or a fork. You should have exactly 3 cups of mashed banana. Accuracy in measurement is key for proper setting of the butter.
In a large, 6- or 8-quart saucepot, combine the mashed bananas, lemon juice, and optional Fruit-Fresh Produce Protector. Stir well to ensure everything is blended. The lemon juice helps to brighten the flavor and prevent excessive browning of the bananas, while the Fruit-Fresh (containing ascorbic acid) further aids in preserving the color.
Stir in the Sure-Jell fruit pectin until it is completely incorporated. This is what will give your Banana Nut Bread Butter its spreadable consistency. Make sure there are no clumps of pectin remaining.
If desired, add the butter or margarine. This is optional but can help to reduce foaming during the cooking process.
Place the saucepot over high heat. Bring the mixture to a full rolling boil – this is crucial! A full rolling boil is defined as a boil that doesn’t stop bubbling even when you are stirring it constantly. Make sure to stir continuously throughout this stage to prevent scorching.
Once the mixture reaches a full rolling boil, add both the granulated sugar and the light brown sugar. Stir until all the sugar is completely dissolved and well blended.
Add the toasted walnut pieces, ground cinnamon, and ground nutmeg. Mix well to ensure the spices and nuts are evenly distributed throughout the banana mixture. The toasting of the walnuts beforehand really enhances their nutty flavor and adds a lovely depth to the butter.
Return the mixture to a full rolling boil. Boil for exactly 1 minute, stirring constantly. It’s important to adhere to the exact boiling time. This ensures proper setting and safe preservation.
Remove the saucepot from the heat. Use a metal spoon to skim off any foam that has formed on the surface of the butter. This will improve the appearance and texture of the final product.
Immediately ladle the hot banana nut bread butter into prepared canning jars, leaving 1/8 inch of headspace at the top. This headspace is essential for proper sealing during the canning process. Wipe the jar rims and threads clean with a damp cloth to remove any residue that could prevent a good seal.
Cover each jar with a two-piece canning lid. Screw the bands on tightly, but not too tightly. They should be snug but still allow air to escape during processing.
Process the filled jars using either a hot water bath or the inversion method. For a hot water bath, place the jars in a large pot of boiling water, ensuring that the water covers the jars by at least 1 inch. Process for 10 minutes. If using the inversion method, turn the filled jars upside down for 5 minutes.
Remove the jars from the hot water bath (using a jar lifter!) or turn them right side up after the inversion method and place them upright on a towel-lined surface to cool completely. As the jars cool, you may hear a popping sound, which indicates that the lids are sealing properly.
After the jars have cooled completely, check the seals by pressing down on the center of each lid with your finger. If the lid does not flex or spring back, it is properly sealed. If a lid springs back, it is not sealed and the jar should be refrigerated and used within a few weeks.

Expert Tips & Tricks

Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your Banana Nut Bread Butter will be. Bananas with brown spots are perfect.
Toast the walnuts: Toasting the walnuts enhances their flavor and adds a nice crunch to the butter. Simply spread the walnuts on a baking sheet and toast them in a 350°F (175°C) oven for 5-7 minutes, or until fragrant and lightly browned.
Don’t skip the lemon juice: The lemon juice not only brightens the flavor but also helps to prevent the bananas from browning.
Sterilize your jars: Make sure your canning jars and lids are properly sterilized before filling them. You can do this by boiling them in water for 10 minutes. This ensures a safe and shelf-stable product.
Adjust sugar to taste: While the recipe calls for a specific amount of sugar for proper preservation, you can adjust it slightly to suit your taste preferences. However, be careful not to reduce the sugar too much, as it is important for the setting and preservation of the butter.

Serving & Storage Suggestions

Banana Nut Bread Butter is incredibly versatile. Spread it on toast, bagels, or muffins for a delicious breakfast treat. Use it as a topping for pancakes, waffles, or French toast. Stir it into oatmeal or yogurt for added flavor and sweetness. Dollop it onto ice cream or use it as a filling for cakes and pastries.

Properly sealed jars of Banana Nut Bread Butter can be stored at room temperature for up to 1 year. Once opened, refrigerate the jar and use within a few weeks. If you did not process the jars in a water bath, store them in the refrigerator and consume within a few weeks.

Nutritional Information

(Estimated per serving, based on 1/2 pint jar serving size)

Nutrient	Amount per Serving	% Daily Value
Calories	803 kcal	N/A
Calories from Fat	198 kcal	N/A
Total Fat	22.1 g	33%
Saturated Fat	2.1 g	10%
Cholesterol	0 mg	0%
Sodium	21.1 mg	0%
Total Carbohydrate	155.9 g	51%
Dietary Fiber	4.8 g	19%
Sugars	138.1 g	N/A
Protein	5.9 g	11%

Variations & Substitutions

Nut-Free Version: Omit the walnuts altogether for a nut-free version. You could also substitute with toasted sunflower seeds or pumpkin seeds for a similar texture.
Spice Variations: Experiment with different spices, such as cardamom, ginger, or allspice, to create your own unique flavor profile.
Different Nuts: Substitute the walnuts with pecans, almonds, or macadamia nuts for a different flavor.
Chocolate Chip Addition: Stir in 1/2 cup of mini chocolate chips after removing the butter from the heat for a decadent twist.

FAQs (Frequently Asked Questions)

Q: Why is it important to use ripe bananas?

A: Ripe bananas are sweeter and have a softer texture, which results in a more flavorful and smoother Banana Nut Bread Butter.

Q: Can I use frozen bananas for this recipe?

A: Yes, you can use frozen bananas. Thaw them completely and drain off any excess liquid before mashing.

Q: Do I have to use Fruit-Fresh Produce Protector?

A: No, the Fruit-Fresh Produce Protector is optional. It helps to prevent the bananas from browning, but it is not essential for the recipe.

Q: How do I know if my jars are properly sealed?

A: After the jars have cooled completely, press down on the center of each lid with your finger. If the lid does not flex or spring back, it is properly sealed.

Q: Can I make this recipe without canning it?

A: Yes, you can skip the canning process and simply store the Banana Nut Bread Butter in the refrigerator. It will last for a few weeks.

Final Thoughts

I hope this Banana Nut Bread Butter recipe brings as much joy to your kitchen as it has to mine. It’s a truly special spread that encapsulates the warmth and comfort of homemade goodness. Don’t hesitate to adjust the spices or nuts to make it your own. I can’t wait to hear about your creations. Share your experiences, variations, and serving suggestions – happy spreading!

Banana Nut Bread Butter Recipe