Monkey Butter Recipe

Monkey Butter is a sweet, tropical fruit spread made with bananas, pineapple, coconut, and a hint of lemon. It’s delicious on toast, biscuits, pancakes, waffles, or stirred into yogurt.

Ingredients (Makes About 3 Cups)

• 5 ripe bananas, mashed
• 1 (20 oz / 565 g) can crushed pineapple, undrained
• ½ cup (100 g) granulated sugar
• ¼ cup (60 ml) lemon juice
• ½ cup (40 g) sweetened shredded coconut
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Combine the Ingredients
   • In a medium saucepan, combine the mashed bananas, crushed pineapple (with the juice), sugar, lemon juice, coconut, and salt.
2. Cook
   • Bring the mixture to a gentle simmer over medium heat.
   • Reduce the heat to low and cook for 20–25 minutes, stirring frequently, until thickened.
3. Finish
   • Remove from the heat and stir in the vanilla extract.
4. Cool
   • Let the Monkey Butter cool completely.
   • Transfer to clean jars or airtight containers.
5. Serve
   • Spread on toast, English muffins, biscuits, or croissants.
   • Spoon over pancakes, waffles, oatmeal, or ice cream.

Optional Add-Ins

• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ cup chopped pecans or walnuts
• 1 tablespoon orange zest

Storage

• Refrigerator: Store in an airtight container for up to 2 weeks.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before using.

Note: This recipe is intended for refrigeration or freezing. It is not designed for shelf-stable home canning.

Tips

• Use very ripe bananas for the sweetest flavor.
• Stir frequently while cooking to prevent sticking.
• If you prefer a smoother spread, blend the mixture with an immersion blender after cooking.
• For a thicker consistency, simmer a few extra minutes.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: About 3 cups