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Nutrition Facts
Serving Size 129 g
(Approx. 10 Servings)
Amount Per Serving
Calories 400 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 15 g 75%
Trans Fat 0.5 g
Cholesterol 90 mg 30%
Sodium 250 mg 10%
Total Carbohydrate 44 g 15%
Dietary Fiber 3 g 12%
Sugars 36 g
Protein 3 g
Vitamin A 15% Iron 6%
Vitamin C 8% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Caramelized Banana Jam
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Serves
10  People

Ingredients

Recipe makes 10 Servings

8 Oz unsalted butter, cut into chunks
1 cup(s) brown sugar
1 1/2 Tsp vanilla extract
1 Tsp kosher salt
4 bananas, very ripe
1/2 Pt Central Market Dark Chocolate Ganache Ice Cream
1/2 Pt Central Market Tahitian Vanilla Ice Cream
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Instructions

1
In a large sauce pot set over medium heat add butter, sugar, vanilla, salt, and bananas.
2
With a wooden spoon break up the bananas and stir until sauce begins to thicken and bananas have started to break down. (About 20-25 minutes)
3
Remove sauce from heat and pour mixture into a blender. Puree until smooth and drizzle over ice cream while still warm. Or refrigerate and allow sauce to set up and use as a jam.
4
Chef's Note: To reconstitute the jam once has been refrigerated, just add it to a sauce pot and add 1 tablespoon of water at a time while whisking to bring it back to a sauce consistency.

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