Ingredients
- 5 medium ripe bananas, sliced
- 1 can (20 oz) crushed pineapple with its juice
- ¾ cup granulated sugar
- 3 tbsp lemon juice
- ½ cup sweetened shredded coconut
- Optional: 1 tsp vanilla extract
👩🍳 Instructions
1️⃣ Combine Ingredients
Place the sliced bananas, crushed pineapple (including the juice), sugar, shredded coconut, and lemon juice in a large saucepan.
2️⃣ Cook the Mixture
Set the pan over medium heat and cook while stirring frequently so the mixture doesn’t stick or burn.
3️⃣ Let It Thicken
Continue cooking for about 15–20 minutes. During this time, the bananas will soften and break down, and the mixture will gradually become thick and jam-like.
4️⃣ Add Vanilla (Optional)
Remove the pan from the heat and stir in the vanilla extract if you’re using it.
5️⃣ Cool and Store
Let the spread cool slightly, then transfer it into clean, sterilized jars.
Store in the refrigerator for up to 3 weeks, or freeze it for longer storage.
🥄 Nutrition (Per 2 Tbsp – Approx.)
- Calories: 80
- Fat: 2 g
- Saturated Fat: 1 g
- Carbohydrates: 16 g
- Sugar: 13 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 10 mg
🍍 What Is Monkey Butter?
Monkey Butter is a sweet tropical fruit spread made with bananas, pineapple, and coconut. Despite its playful name, it doesn’t contain real butter. The term “butter” simply describes its smooth, creamy, and spreadable texture. It’s a fruity preserve with a bright, tropical flavor.
🍽️ Ways to Enjoy Monkey Butter
- Spread on toast or English muffins for a tropical breakfast
- Pour over pancakes or waffles instead of syrup
- Stir into yogurt or oatmeal
- Drizzle on ice cream or cheesecake
- Use as a filling for cupcakes or sandwich cookies
💡 Helpful Tips
- Choose ripe bananas: They provide better sweetness and flavor.
- Use lemon juice: It brightens the taste and helps maintain color.
- Stir regularly: This prevents the mixture from sticking or burning.
- Cool before storing: Let it reach room temperature before refrigerating or freezing.
- Short-term storage: Because bananas are low in acid, Monkey Butter is not recommended for long-term canning.
