Banana 911..spiced banana chocolate jam

bananajam

 

About a week ago I found myself face to face with

 10 pounds of bananas

Yes!

You read that right! 10 pounds of bananas!

I was staring at the banana mountain on my kitchen table and I could hear time ticking.A race against time has started. I had to think of a way to use those bananas before the brown spots start to invade their beautiful shiny yellow skin.I had to come up with a game plan and I had to do it fast..

I posted a question on facebook..what would you do if you had 10 pounds on banana?

And as always, I was not disappointed..suggestions came pouring in..

Banana-nut muffins & bread.. banana smoothies.. banana pudding.. & of course, smashed banana & PB sammies..frozen bananas on a stick dipped in chocolate… dry them..home dried nanners are the best!..and if all else fails..buy a monkey

I decided that at least for the time being buying the monkey should be plan B.

So for plan A: I divided the bananas into parts. The ones that were too ripe were frozen. The rest found their sweet end in a variety of recipes that I will be sharing in the next few days.

here is a sneak peek to 2 if them

Peanut butter chocolate banana

Today’s recipe is one that I have bookmarked a long time ago. The idea of banana jam with chocolate and cardamom was really interesting and tempting and now was the perfect time to try it.

I changed the recipe a little by adding some cinnamon, almond extract and vanilla and some ground almonds. The result was a pleasant surprise that I will definitely make again. The only thing that I would do differently next time is reduce the sugar in half..I found that it was a tad too sweet.

Chocolate banana jam (adapted from baking obsession)

4 ripe bananas

1 cup sugar

2 tablespoon orange

1/2 teaspoon cardamom

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

few drops almond extract

100 grams (3.6 oz) dark chocolate chopped

1 tablespoon finely ground almonds

In the blender pulse the banana, sugar, orange juice and spices

Pour them into a pan and stir over medium heat for 5-8 minutes

Pour over the chopped chocolate and whisk untill smooth

Add the vanilla,almond extract and ground almonds

When it cools down to room temperature store in a jar in the fridge for up to 3 weeks.