Description
Transform overripe bananas into a luscious jam with the exotic flavors of coconut, Mexican chocolate, and a hint of rum.
Ingredients
Units
Scale
- 2 ripe bananas, sliced
- 1 tablespoon orange juice
- 1/4 cup granulated sugar
- 50 grams (1.7 oz) Mexican chocolate, chopped
- 1/4 cup shredded coconut
- 1 to 1 1/2 tablespoons rum
Instructions
- In a heavy stainless steel saucepan, combine the sliced bananas, orange juice, and granulated sugar.
- Cook over medium heat, stirring frequently, until the mixture begins to bubble and the bananas start to break down, about 5-7 minutes.
- Remove the saucepan from the heat and stir in the chopped Mexican chocolate, shredded coconut, and rum.
- Using an immersion blender or a regular blender, purée the mixture until smooth and well combined.
- Transfer the jam to a clean jar and let it cool to room temperature before sealing.
Notes
Store the jam in an airtight container in the refrigerator for up to two weeks. Use as a spread on toast, pancakes, or waffles. For a non-alcoholic version, omit the rum or replace it with a teaspoon of vanilla extract.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 20
- Sodium: 5
- Fat: 3
- Carbohydrates: 25
- Fiber: 2
- Protein: 1
- Cholesterol: 0