Drunken Monkey banana rum jam combines sugared ripe bananas, a splash of rum, and a squeeze of lemon to create a decadent spread that makes anything you put it on taste like dessert. Slather it on toast, pancakes, waffles or ice cream for an indulgent breakfast or topping.
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There’s a surprising amount of debate about the “right” way to peel a banana. A quick search might tell you to peel from the bottom like a monkey would, but honestly, peel them any way that works for you. The important part here is what you do with those bananas once they’re ripe.
This jam isn’t made from berries — it celebrates bananas. Sweet, warmly spiced, and just a touch boozy, it’s a playful alternative to traditional fruit jams and an easy way to use overly ripe bananas.
What is Drunken Monkey Banana Rum Jam?
Drunken Monkey banana rum jam is a banana-forward spread flavored with cinnamon, vanilla, and a hint of rum. The fruit breaks down into a syrupy jam as it simmers with sugars and water, creating a glossy, spoonable topping that’s delicious on breakfast items or desserts.
It’s simple to make, stores well in the refrigerator, and offers a slightly naughty note from the rum — or rum extract if you prefer to avoid alcohol.
Ingredients
For this easy spread you’ll need:
- Bananas – 3 overly ripe large bananas (the riper, the sweeter).
- Lemon juice – 2 tablespoons, fresh preferred.
- Sugars – 1/2 cup granulated sugar plus 1/2 cup packed brown sugar.
- Water – 3/4 cup to form the syrup base.
- Flavorings – 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and 2 tablespoons rum or rum extract.
How to Make
1. Peel the bananas and place them in a medium bowl. Roughly mash them with a fork or chop them to break them down, then drizzle with lemon juice and set aside.
2. In a medium-large skillet over medium-high heat, combine the water and both sugars. Whisk until the sugars dissolve and bring the mixture to a gentle boil.
3. Stir in the mashed bananas, vanilla, cinnamon, and rum (or rum extract).
4. Reduce heat to low and let the mixture simmer gently for about 30 minutes, stirring occasionally and mashing the bananas further as it cooks. The syrup will thicken and become glossy as water evaporates.
5. When the jam coats the back of a spoon, remove it from heat and transfer to clean glass jars. Refrigerate — the jam will continue to thicken as it cools.
Serve warm or chilled on toast, pancakes, waffles, English muffins, or spoon it over vanilla ice cream for a show-stopping finish.
Storing
Store the jam in an airtight container in the refrigerator for up to a month. It often gets eaten long before then, but it will remain flavorful and spreadable for several weeks.
How to Use Banana Rum Jam
Beyond spreading on toast or spooning over ice cream, try these ideas:
- Stirred into oatmeal for extra sweetness and flavor.
- Layered with peanut butter between slices of bread for a twist on the classic banana-peanut combo.
- Used as a filling in stuffed French toast.
- Smeared on English muffins or crackers for an easy snack.
- Warmed slightly and spooned over vanilla ice cream — one of the best ways to enjoy it.
Of course, it’s also perfectly acceptable to eat it by the spoonful.
Other Easy Jam Recipes
If you enjoyed this banana rum jam and have more ripe fruit to use, try making other simple jams. Some crowd-pleasers include cherry habanero jam, strawberry freezer jam, or peach jam made in an Instant Pot. Simple jams are a great way to use seasonal fruit and elevate everyday breakfasts and desserts.
If you’ve tried this Drunken Monkey Banana Rum Jam or any other recipe, share how it turned out in the comments. Follow the author on social channels to see more recipes and updates.
Drunken Monkey Banana Rum Jam
Ingredients
- 3 large overly ripe bananas
- 2 tbsp lemon juice
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3/4 cup water
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 tbsp rum or rum extract
Instructions
-
Peel and roughly mash or chop the bananas in a medium bowl. Drizzle with lemon juice and set aside.
-
In a medium-large skillet over medium-high heat, combine water and both sugars. Whisk until dissolved and bring to a low boil.
-
Stir in the bananas, vanilla, cinnamon, and rum or rum extract.
-
Reduce heat to low and simmer gently for about 30 minutes, stirring occasionally and mashing the bananas as it cooks.
-
When the mixture coats the back of a spoon, remove from heat and transfer to glass jars. Refrigerate; the jam will thicken as it cools. Serve on toast, pancakes, or ice cream.
Notes
Nutrition
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Carbohydrates: 29g
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Protein: 1g
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Fat: 1g
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Sugar: 26g
originally published March 2, 2016
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.