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drunken monkey banana rum jam spread on two pieces of toast set on a white plate
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4.67 from 6 votes

Drunken Monkey Banana Rum Jam

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. Your toast, pancakes and even your ice cream won't be able to get enough of this adventurous topping!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Appetizer, Breakfast, Brunch, Condiment
Cuisine: American
Servings: 8
Calories: 123kcal


  • 3 large overly ripe bananas
  • 2 tbsp lemon juice
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup water
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 2 tbsp rum or rum extract


  • Peel the bananas and place them in a medium sized bowl. Use a fork to roughly 'chop' them up. Drizzle the lemon juice over them, and set the bowl aside.
  • Add the water to a medium-large sized skillet over medium-high heat. Add in the sugar, whisking consistently to dissolve, and bring the sugar water to a low boil.
  • Whisk in the bananas, vanilla, cinnamon, and rum.
  • Reduce to low heat, and allow the mixture to gently simmer for about 30 minutes, stirring occasionally, and mashing up the bananas as it cooks.
  • The syrup will thicken up nicely as it cooks, up until it easily coats the back of a spoon. At this point, transfer the syrup into glass mason jars and refrigerate. The mixture will continue to thicken as it cools. Spread it over toast, a generous dollop over a stack of pancakes, or over several scoops of vanilla ice cream.


recipe adapted from Tornadough Alli


Calories: 123kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 25mg | Fiber: 1g | Sugar: 26g | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg