Sweet and spoonable, homemade Banana Jam combines ripe bananas, sugar, and lemon with fresh basil for a hint of savoury flavour, ideal for spreading over toast or warm pancakes.
I often have leftover bananas because my children ask me to buy them at the supermarket, promise they’ll eat them, and then don’t! I usually make Walnut Banana Bread, Double Chocolate Whole Wheat Banana Bread, or smoothies.
When I came across this Banana Basil Jam recipe, I wanted to try something different. I’m not a big fan of overly ripe bananas, and making jam seemed like a good alternative to baking another banana bread.
I wasn’t sure what to expect from the basil, but it worked well with the sweetness of the bananas. It added a fresh, slightly peppery flavour that made the jam different from the ones I usually make.
At a Glance: Banana Jam with Basil
- ⏱️ Prep 5 min
- 🔥 Cook 30 min
- ⏲️ Total 35 min
- 🍽️ Makes Approx. 3 jars
- 🌍 Origin
- International
- 🍳 Cooking Method
- Stovetop simmering
- 🥕 Key Ingredients
- Bananas, lemon, sugar, fresh basil
- ❄️ Make Ahead
- Store in airtight jars in the fridge
💡 Manu’s Note: I often end up with bananas that have ripened before my kids eat them. Instead of making banana bread again, I use them for this jam. The fresh basil adds a subtle aroma without overpowering the bananas.
Reasons to Make Banana Jam with Basil
- Ripe bananas that might otherwise go unused can become a homemade fruit spread instead of another loaf of banana bread.
- Fresh basil adds a gentle herbal flavour that distinguishes this recipe from ordinary banana jam recipes.
- The jam thickens naturally without the need for added commercial pectin.
Key Ingredients for Banana Jam with Basil
Bananas
Ripe bananas give the jam its natural sweetness and thick, soft texture. They soften as they cook but leave tender pieces of fruit throughout the spread.
Fresh Basil
Fresh basil adds a mild peppery flavour that pairs well with sweet bananas. The chopped leaves also give the jam small green flecks.
Lemon
Lemon juice adds tartness that cuts through the sweetness of the jam. The zest gives it a fresh citrus flavour.
Sugar
Sugar enhances the banana flavour and helps the jam thicken. It also gives the finished spread a glossy texture.
Find the complete list with measurements in the recipe card below.
How to Make Banana Jam
Step 1: Peel and roughly slice the bananas. Place them in a saucepan and add the grated lemon zest and juice.
Step 2: Add the sugar and bring the mixture to a boil. Once it starts to bubble, reduce the heat and simmer for 15–20 minutes, stirring occasionally.
Step 3: When the jam begins to thicken, add the roughly chopped fresh basil and simmer for another 5–10 minutes.
Step 4: Ladle the jam into clean, sterilised jars and secure the lids. Allow the jam to cool, then refrigerate.
Frequently Asked Questions
Yes. Overripe bananas work well as long as they’re still good to eat. Choose bananas with brown spots and avoid any with mould or signs of spoilage.
It may need more cooking time. Let the jam cool first to check its consistency. If it’s still too thin, simmer it a little longer and stir regularly to prevent sticking.
The jam should look noticeably thicker, and the banana pieces should be soft. It should spread easily rather than run off a spoon. Remember that it will thicken a little more as it cools.
Mash the softened bananas with a fork or potato masher while the jam is still in the saucepan. This will break up larger pieces of fruit and give the spread a smoother texture.
It’s best to use the amount listed in the recipe. Less sugar can affect how well the jam thickens, and the finished result may be runnier.
Extra Help from the Kitchen
Weigh the Bananas Before Peeling – Measure the full 2 kg with the skins on. If you weigh them after peeling, you’ll end up using more bananas than the recipe calls for.
Add Lemon Juice Promptly – Add the lemon juice as soon as you’ve sliced the bananas to prevent them from turning brown before cooking.
Stir as the Sugar Dissolves – Stir the bananas and sugar as the mixture heats up to prevent sugar from collecting at the bottom of the saucepan.
Use a Silicone Spatula – Scrape the bottom and sides of the saucepan as you stir to prevent the thicker jam around the edges from sticking or burning.
Keep the Saucepan Uncovered – Leave the lid off while the jam simmers. Excess moisture can evaporate more easily, which helps the jam thicken.
Variations and Twists
Strawberry Banana Jam – Replace some of the bananas with chopped strawberries for a fruitier spread with a slightly tart flavour. Add the strawberries at the beginning of cooking and allow more time if needed for the jam to thicken.
Swap Lemon for Lime – Replace the lemon juice and zest with fresh lime for a sharper citrus flavour that works well with the bananas and basil.
Add Vanilla to Banana Jam – Stir in ½ teaspoon of vanilla extract towards the end of cooking for a mild vanilla flavour that complements the sweetness of the bananas.
Banana Jam with Ginger – Add a small amount of finely grated fresh ginger with the bananas and lemon for a hint of spice.
Pineapple Banana Jam – Replace some of the bananas with well-drained crushed pineapple for a tropical flavour. Check the consistency towards the end, as the added fruit may affect how quickly the jam thickens.
Storage and Shelf Life
Store cooled homemade banana jam in clean, airtight jars in the fridge and aim to use it within 1 week. This is a cautious recommendation rather than a tested shelf life for this particular recipe. Discard the jam if you notice mould, fermentation, or an unusual smell.
For longer storage, freeze the jam in freezer-safe containers with room for expansion. Aim to use it within 3 months for best quality, although the texture may change after thawing. Thaw it in the fridge and stir before serving.
More Homemade Jams to Make
Banana Jam with Basil Recipe
Ingredients
- 2 kg – 4 lb bananas – weighed with skins on
- 1 lemon
- 500 g – 1 lb sugar
- 30 g fresh basil – roughly chopped
Instructions
- Peel and roughly slice the bananas. Place them in a saucepan and add the grated lemon zest and juice.
- Add the sugar and bring the mixture to a boil. Once it starts to bubble, reduce the heat and simmer for 15–20 minutes, stirring occasionally.
- When the jam begins to thicken, add the roughly chopped fresh basil and simmer for another 5–10 minutes.
- Ladle the jam into clean, sterilised jars and secure the lids. Allow the jam to cool, then refrigerate.
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THANK YOU FOR THIS GREAT IDEA FOR USING UP OVER RIPE BANANAS & IM LOVING THE IDEA OF PAIRING IT WITH FRESH BASIL LEAFS TOO. IVE MADE ICECREAM USING THIS COMBO SO ITS A BIT OF A FAVE. XXX
Why is it that kids always want bananas and then never eat them? It drives me bananas ;o) I also like my bananas on the green side, so I am not willing to eat them when they are past their prime. Love this alternative to banana bread.
Have never thought to make banana jam, let alone pair it with basil, but this sounds amazing!