How to Make Homemade Banana Butter for Canning (Easy Recipe!)

If you’ve got a bunch of overripe bananas sitting on your counter, don’t toss them—turn them into delicious homemade banana butter! This rich, sweet spread is perfect for toast, pancakes, or even as a pie filling. Best of all, it’s easy to make and super budget-friendly—especially if you can snag your bananas on sale like I did (a whole box for just 50 cents!).

Whether you’re a seasoned canner or a total beginner, this banana butter recipe is a great way to preserve fruit, reduce waste, and fill your pantry with something the whole family will love.

🍌 Why Banana Butter?
Banana butter is a creamy fruit spread made from ripe bananas, sugar, spices, and a splash of lemon juice for freshness. Unlike banana jam or jelly, it’s thick and velvety—similar in texture to apple butter or pear butter.

Plus, it’s:

Naturally sweet

Freezer- or shelf-stable (when canned)

A great way to use up overripe bananas

Perfect for gifts or stocking your pantry

🍯 Homemade Banana Butter Recipe (for Canning)
Here's what you’ll need for a single batch. I doubled the recipe in the video, but this base version works great!

Ingredients:
10 ripe bananas (about 3 cups mashed)

2 ½ cups sugar

¼ cup lemon juice

½ tsp salt

1 tsp ground cinnamon

¼ tsp nutmeg (optional)

¼ tsp allspice (optional)

1 tsp vanilla extract (add after boiling)

Chopped pecans (optional—add to select jars after boiling)

💡 Tip: Want to screenshot this recipe? Save it now!

👩‍🍳 Step-by-Step Instructions
1. Mash the Bananas
Use a fork or potato masher to mash your ripe bananas until smooth. Add them to a large pot.

2. Add Ingredients
Stir in the sugar, lemon juice, salt, and spices (save the vanilla and nuts for later).

3. Heat and Boil
Bring the mixture to a gentle boil over medium heat, stirring often. Let it boil for 10 minutes until it thickens and turns caramel-like.

4. Add Vanilla (and Pecans, If Desired)
Once thickened, remove from heat and stir in the vanilla. Toast your pecans and add to some jars if you like extra crunch.

5. Prepare for Canning
Sterilize jars in the oven (250°F for 10 mins) and lids in boiling water. Bring your water bath canner to a boil.

6. Fill Jars and Process
Fill jars with banana butter, leaving ¼ inch headspace. Wipe rims, add lids and bands, and process:

Half-pints/pints: 10 minutes

Quarts: 15 minutes
🟡 Pro Tip: Use different colored rings to mark which jars have nuts!

7. Let Cool and Label
Remove jars from the canner and let them cool. Listen for that satisfying “ping” as they seal! Label and store.

🏷️ Banana Butter Canning Tips
Don’t use rotten bananas—just overripe!

Save the extra butter that doesn’t fit in jars for the fridge—it lasts about a month.

Leave some jars nut-free for picky eaters or allergy-friendly options.

Get bananas cheap by asking store managers about produce on markdown.

💡 Final Thoughts
This batch made me 12 jars of rich, dreamy banana butter—and it cost me less than a dollar! Canning doesn't have to be expensive, especially when you're using overripe produce and stocking up on supplies like lids during sales or holidays.

If you love apple butter or pear butter, you're going to fall head over heels for this banana version. It’s sweet, spiced, and totally comforting.
Happy canning season, y’all! 🍌❤️