Drunken Monkey Banana Rum Jam features sugared bananas, a splash of rum, and a dash of lemon for a jam that is so good, it makes anything you put it on taste just like dessert. This recipe transforms overly ripe bananas into a sophisticated, boozy preserve that captures the essence of Bananas Foster in a spreadable format. Your toast, pancakes, and even your ice cream won’t be able to get enough of this adventurous topping that balances tropical sweetness with warm, spiced undertones.+1
Why You’ll Love This Recipe
- Sophisticated Dessert Profile – The combination of dark rum, brown sugar, and cinnamon creates a complex flavor reminiscent of high-end flambéed desserts.
- Waste-Reduction Hero – This is the ultimate way to use “past their prime” overly ripe bananas that might otherwise be discarded or relegated to standard bread.
- Versatile Pantry Staple – While called a jam, its rich consistency works equally well as a breakfast spread, a pastry filling, or a warm ice cream topping.
- Quick Artisanal Result – With only 5 minutes of prep and a simple simmering technique, you can create a specialty condiment that tastes like it took hours of labor.
- Natural Thickening – Unlike berry jams that require added pectin, the natural starches in bananas create a thick, luscious texture through simple reduction.
- Customizable Booziness – The rum flavor can be intensified or kept subtle, and the alcohol largely cooks off, leaving behind only the deep, oaky essence of the spirit.
Ingredients You’ll Need
The Fruit Base
- 3 large Overly Ripe Bananas – The primary structure and flavor; brown-spotted bananas provide the highest sugar content and softest texture for mashing.
- 2 tablespoons Lemon Juice – Acts as a natural preservative and antioxidant to prevent the bananas from turning an unappealing grey color while adding brightness.
The Sweeteners & Liquids
- 1/2 cup Granulated Sugar – Provides clean sweetness and helps the jam reach a proper “set” through caramelization.
- 1/2 cup Packed Brown Sugar – Adds a deep, molasses-like richness that pairs perfectly with the rum and banana notes.
- 3/4 cup Water – The medium for dissolving the sugars and creating a syrup that allows the bananas to break down evenly without burning.
Aromatics & Flavorings
- 1 teaspoon Vanilla Extract – Enhances the creamy, floral notes of the banana and rounds out the sweetness of the sugars.
- 1 teaspoon Cinnamon – Provides a warm, woody spice that cuts through the sugar and adds a classic “bakery” aroma.
- 2 tablespoons Rum – The “drunken” element; use a dark or spiced rum for deep flavor, or rum extract for a non-alcoholic alternative.
Step-by-Step Instructions
Prepare the Bananas Peel the bananas and place them in a medium-sized bowl. Use a fork to roughly “chop” and mash them into a chunky pulp, then drizzle the lemon juice over the top immediately to preserve the color and set aside.
Create the Sugar Syrup Add the water to a medium-large skillet over medium-high heat and whisk in both the granulated and brown sugars. Continue whisking consistently until the sugars are completely dissolved and the liquid reaches a gentle, low boil.
Incorporate Flavorings Whisk the prepared banana mash, vanilla extract, cinnamon, and rum into the boiling sugar water. Ensure the cinnamon is fully integrated and not clumping, as the mixture begins to transition from a thin liquid to a syrup.
Simmer and Reduce Reduce the heat to low and allow the mixture to gently simmer for approximately 30 minutes, stirring occasionally. Use your spoon or spatula to further mash any large banana chunks as they soften, allowing the moisture to evaporate and the sugars to concentrate.
Test the Consistency Continue cooking until the syrup has thickened significantly and easily coats the back of a metal spoon without running off. Remember that the jam will continue to firm up significantly as it cools in the refrigerator.
Jar and Cool Transfer the hot jam into clean glass mason jars, leaving a small amount of headspace at the top. Allow the jars to cool to room temperature before sealing and refrigerating to reach the final spreadable consistency.
Recipe Notes & Tips
- The Spoon Test – To check if the jam is done, place a small plate in the freezer for 5 minutes; drop a bit of hot jam on the cold plate, and if it wrinkles when pushed with a finger, it has reached the perfect set.
- Pan Selection – Use a wide skillet rather than a deep pot; the increased surface area allows the water to evaporate faster, resulting in a better caramelization of the banana sugars.
- Banana Ripeness – The darker the banana, the better the jam; green or perfectly yellow bananas lack the necessary sugar and softness to create a cohesive jam texture.
- Rum Varieties – For a “darker” flavor profile, use a black strap or aged rum; for a lighter, more tropical taste, a gold rum works beautifully.
- Mashing Technique – If you prefer a completely smooth “butter” consistency, you can use an immersion blender once the simmering is complete, though the rustic chunks are traditional for this jam.
Nutritional Information
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Servings: 8 (approx. 2 tablespoons per serving)
- Calories: 123 kcal per serving (Note: This is a sugar-based condiment meant for moderation).
Perfect Pairings
- Warm Buttermilk Pancakes – The heat from the pancakes slightly melts the jam, creating a self-saucing breakfast experience.
- Vanilla Bean Ice Cream – Use the jam as a warm topping for a deconstructed Bananas Foster sundae.
- Toasted Brioche or Challah – The rich, buttery crumb of these breads provides the perfect sturdy base for the thick, sweet jam.
- Peanut Butter Sandwiches – Elevate the “Elvis” classic by swapping fresh bananas for this concentrated, boozy version.
Ideal Occasions
- Holiday Brunch Spreads – An impressive, unique condiment that stands out among standard berry preserves.
- Edible Gifting – Pour into decorative jars with a ribbon for a thoughtful, handmade gift for teachers, neighbors, or hosts.
- Afternoon Tea – A sophisticated topping for scones or digestive biscuits when you want something more adventurous than marmalade.
- Dessert Topping Station – A key component for a “Build-Your-Own” crepe or waffle bar at parties.
Storage & Serving Tips
- Refrigeration is Required – Because this is a “refrigerator jam” and not processed in a boiling water bath for long-term shelf stability, it must be kept in the fridge.
- Shelf Life – This jam will stay fresh and delicious for up to 3 weeks when kept in a sealed glass jar in the refrigerator.
- Serving Temperature – For the best flavor release, take the jam out of the fridge 10 minutes before using, or microwave a small portion for 10 seconds to make it more pourable.
- Avoid Cross-Contamination – Always use a clean spoon when scooping from the jar to prevent mold growth and extend the life of the preserve.
Creative Variations to Try
- Chocolate Chip Banana Jam – Stir in 1/4 cup of mini dark chocolate chips once the jam has cooled for 5 minutes but is still warm.
- Toasted Nut Version – Fold in finely chopped toasted walnuts or pecans just before jarred for a “Banana Nut Bread” flavor profile.
- Coconut Rum Jam – Use coconut rum and replace half of the water with full-fat coconut milk for a tropical, creamy variation.
- Spicy Monkey Jam – Add a pinch of cayenne pepper or ground ginger to create a sweet-heat sensation that pairs excellently with salty cheeses.
Troubleshooting Common Issues
- Jam is Too Runny – This usually means it didn’t simmer long enough; return it to the heat and reduce further until it passes the “back of the spoon” test.
- Jam is Too Hard – Over-reduction can lead to a candy-like consistency; stir in a tablespoon of hot water at a time over low heat to loosen the texture.
- Cinnamon Clumping – If the spice forms balls, whisk it into the sugar-water mixture before adding the bulky bananas next time.
- Bananas Won’t Break Down – Your bananas likely weren’t ripe enough; you can use a potato masher directly in the skillet to force a smoother consistency.
Why This Recipe Works
The science of this jam centers on sucrose concentration and fruit suspension. Bananas are naturally high in pectin and starch, which act as structural stabilizers as the water evaporates. By simmering the fruit in a high-concentration sugar syrup (the water and sugar mixture), we initiate a mild caramelization of both the added sugars and the fruit’s fructose, creating the deep amber color and complex “toasted” flavor. The lemon juice provides the necessary acidity to balance the pH, which not only prevents the enzymatic browning of the bananas but also helps the natural pectins to “gel,” ensuring the jam sets properly upon cooling.
Final Thoughts
Drunken Monkey Banana Rum Jam is a playful yet sophisticated addition to any kitchen, proving that even the most overlooked ingredients can be transformed into a luxury item. It balances the homey comfort of mashed bananas with the “grown-up” edge of dark rum, making it a versatile tool for both breakfast and dessert. While the sugar content is high, a small dollop provides a massive flavor impact, making it an excellent way to indulge mindfully. For those looking for a lighter touch, you can reduce the sugars by 25% and use a splash of apple juice to maintain the volume, though the classic recipe offers the most reliable, decadent “monkey-approved” set.
