Homemade slow cooker banana butter is made by slow cooking banana and cinnamon until it turns into a thick, creamy banana spread. It’s incredible on toast, english muffins, cookies, added into sandwiches and mixed into yogurt.
Pin this now to find it later
Pin ItIf you love fruit butters, I would also try these variations: Cranberry, Plum, Pear, Apple (all made in a crockpot, and a great way to use extra fruit you have on hand).
Fruit Butter Recipes
Cranberry Butter
Fruit Butter Recipes
Plum Butter (Pflaumenmus)
Fruit Butter Recipes
Pear Butter
Fruit Butter Recipes
Crockpot Apple Butter
How to Make Banana Butter
- Combine the Ingredients. Add the sliced bananas, cinnamon, vanilla, and muscovado sugar to the slow cooker. Stir everything together until the bananas are well coated and the sugar starts to melt a little.
- Cook Slowly. Cover with the lid slightly ajar and cook on Low for about 4 to 5 hours, stirring every so often, until the mixture is thick, glossy, and dark in color. Your kitchen’s gonna smell amazing by this point.
- Blend and Store. Carefully blend the mixture until smooth, then spoon it into a clean, sterilized jar. Let it cool completely before sealing. Store it in the fridge for up to two weeks.
(You may also like: Homemade Strawberry Butter)
Banana Butter Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Prepare the banana mixture in the slow cooker, then cool and refrigerate before blending. Blend and jar it within 1 day.
To Store: Keep banana butter in a sterilized, airtight jar in the refrigerator for up to 2 weeks. Stir before using.
To Freeze: Transfer cooled banana butter to freezer-safe containers, leaving space at the top. Freeze for up to 3 months. Thaw in the fridge before serving.
What to Do with Banana Butter Spread
As I mentioned above, there are just so many uses for homemade banana butter (and we’re always looking for ways to use ripe bananas before they go bad!).
Here are my favorite ways to use banana butter.
- Mix into yogurt! This peanut butter yogurt is to-die-for when mixed with this banana butter (your favorite greek yogurt or vanilla work just as well though!). You can also put it on top of frozen yogurt bark.
- Spread it on toast! Wether it’s spread on this peanut butter banana toast, topped on this french toast, or used as a dip for these french toast sticks, banana butter + toast = a match made in heaven.
- Add as a topper on cookies! It’s amazing on cookies, particularly these carrot cake cookies, these carrot cake cookies, these caramel apple snickerdoodles and these peanut butter chocolate chip cookies.
- Mix it into ice cream! While it tastes incredible in plain vanilla ice cream, I love it most in this strawberry ice cream, this blackberry ice cream and in honey lavender ice cream.
Pin this now to find it later
Pin ItP.S. I LOVE banana butter spread, but to be honest, my absolute favorites are this blueberry butter recipe and this peach butter (it’s just so tart and yummy!).
Banana Butter
Ingredients
- 4 very ripe bananas, peeled and sliced
- 2 tsp ground cinnamon
- 2 tsp vanilla bean extract
- ⅓ cup dark Muscovado sugar
Instructions
- Place the bananas, cinnamon, vanilla bean extract, and muscovado sugar in a slow cooker.
- Stir to combine.
- Cover with the lid slightly ajar to allow steam to escape.
- Cook on Low for 4–5 hours, stirring occasionally, until the mixture thickens and darkens.
- Blend with an immersion blender until smooth.
- Transfer the hot banana butter to a sterilized jar.
- Cover with a lid and let cool completely.
- Refrigerate up to 2 weeks.
