Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 12 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
12
- 4 bananas, peeled
- 3/4 cup brown sugar
- 1 lemon, juiced
- 1teaspoons vanilla extract
- 1/4teaspoons ground cinnamon
- 12 slices toasted sourdough, to serve
- 375grams smooth ricotta, to serve
- 125grams raspberries, to serve
Nutrition per serving
1230kJ / 295Cal
1230 Kilojoules or 295 Calories
14% of daily energy intake*
Protein
8.7grams
Fat
5.6grams
Carbs
51.3grams
Sugars
23.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This banoffee jam is a delicious way to use up ripe bananas. You can spread it on toast, drizzle it on pancakes or French toast, or serve it on top of Greek yoghurt.
Instruction tip
Storing tip:To store banana jam, spoon into a sterilised jar and allow to cool before storing in the fridge.
Method
Step 1 of 2
Place bananas in a medium saucepan. Roughly mash with a fork. Add sugar and stir to combine. Place over medium heat. Cook, stirring occasionally, for 5 minutes or until simmering. Add lemon juice, vanilla, cinnamon and 2 tbs water. Continue to simmer, stirring occasionally for 10 minutes or until slightly thickened.
Step 2 of 2
To serve, spread toast with ricotta, then top with banana jam and raspberries.
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