- makes 3 cups serves
- preparation 10 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 2 cups caster sugar
- 1 cup water
- 2 bananas, washed, top and tailed
- ¾ cup coconut cream or thickened cream
- 1 tsp vanilla extract
- 1 tsp rum (optional)
Instructions
- Soak only the peel in boiling water for 10 mins. Puree with the flesh until creamy.
- Combine sugar and water and bring to a boil and stir to dissolve the sugar.
- Lower the heat and cook until light, golden brown and stir in pureed whole banana until well combined.
- Stir in the cream and vanilla, then turn off the heat and set aside.
- Pour into a jar or container and store sealed in the fridge.
Note
• Great with ice cream or poured over your next baked dessert. Mix the jam with 2 eggs and pour over your leftover brioche, bread and/or croissants, bake for 10 minutes and sprinkle with a little sugar on top.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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