4 Serves
19 Mins
Peel the bananas and place them in a bowl, then use a potato masher to crush them until you reach your desired consistency.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
19 µg / 400 µgCalcium
8 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
39 mg / 1,250 mgPotassium
362 mg / 4,700 mgSodium
2 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
36 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
3 mgNet Carbs
43 gAlcohol
0 g
Transfer the mashed bananas to a saucepan, add the sugar and lemon juice, and stir to combine.
Cook the mixture over medium heat for 10 minutes, stirring frequently until the jam thickens and reduces.
Remove the pan from the heat, stir in the cocoa powder until smooth, and allow the jam to cool completely before transferring to an airtight container.
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