Servings: 18

5 large ripe bananas 5 large ripe bananas
2 apples, medium 2 apples, medium
1 cup brown sugar 1 cup brown sugar
¼ cup lemon juice ¼ cup lemon juice
2 tsp vanilla extract 2 tsp vanilla extract
1 tsp cinnamon powder 1 tsp cinnamon powder
1 Tbsp. butter, salted (more if wanted) 1 Tbsp. butter, salted (more if wanted)

Peel the bananas and put into the IP.
Mash the bananas using a laser or if you do not have one, a potato masher will do.
Peel the apples, chop into small sized pieces, and add the apple slices also to the insert.
Add brown sugar, cinnamon and lemon juice to the insert, mix everything well.
Seal the lid and cook on high pressure for 4 minutes.
Once the cooking is done, wait for a natural pressure release.
Once the pressure is all released, carefully open the pot and add the vanilla extract then stir.
Once more, mash the contents using a potato masher (or laser) then using the sauté function, simmer the contents while you continue to stir.
Simmer the contents for about 15 minutes until it has reached almost a jam consistency and most of the liquid has evaporated. Keep in mind that you need to stir (and mash if needed) continuously, otherwise the contents will burn at the bottom of the insert.
Once it has reached the jam consistency, add the one tablespoon of salted butter and again, simmer for another 4 to 5 minutes (make sure to continuously stir) until the contents have reached a butter like consistency.
Transfer the prepared banana butter to clean, dry and airtight glass jars and store refrigerated up to two weeks.

Consistency Tip: Once the banana butter reaches its perfect thickness, it will darken in color and will separate from the sides.  Consistency Tip: Once the banana butter reaches its perfect thickness, it will darken in color and will separate from the sides.