Banana is a fruit I never imagined as a jam.
But there it was, at Big Lots, in the international foods section.
At first I thought it was baby food. Not that I had ever seen baby food at Big Lots before. So I looked more closely, and it definitely said Banana Jam. Ingredients: Bananas (50%), sugar, glucose-fructose syrup, pectin, tartaric acid, ascorbic acid.
So I bought two jars (just in case it was good and I never saw it again). Besides, it was only $2.50.
Then I hit the Internet. Apparently lots of people make banana jam. There is a gelato shop in Australia that uses it to make a flavor called "Elvis, the Fat Years" (along with peanut butter and fried brioche). And, the Wolfgang Puck Cafe in Orlando offers banana jam and vanilla bean gelato with banana beignets on the dessert menu ($7.95). It gets put on toast, on sandwiches, on ice cream, and between layers of cake. It seems the possibilities are endless.
We are going to try gelato (although between layers of cake sounds intriguing).
Why jam? Why not just use fresh bananas? We've tried that before. Fresh (uncooked) bananas darken quickly and make the gelato look brown and taste like overripe bananas. I LOVE the taste and texture of fresh bananas, but overripe bananas? Not so much.
So we're going to give it a whirl. Banana jam, vanilla bean, caramel and chocolate chips. We're calling it Bananas Foster Gelato.