Monkey Butter
Monkey Butter is a sweet, tropical fruit spread made with ripe bananas, crushed pineapple, coconut, and a hint of vanilla. It’s delicious on toast, biscuits, pancakes, waffles, or as a topping for yogurt and ice cream.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 24 (about 3 cups)
- Calories: Approximately 55 per serving
Ingredients
- 5 ripe bananas, mashed
- 1 (20-ounce) can crushed pineapple, with juice
- ½ cup unsweetened shredded coconut
- ¾ cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt (optional)
Instructions
- In a large saucepan, combine the mashed bananas, crushed pineapple with its juice, shredded coconut, sugar, and lemon juice.
- Place the saucepan over medium heat and stir until the sugar dissolves.
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Simmer for 20–25 minutes, stirring frequently, until the mixture thickens to a spreadable consistency.
- Stir in the vanilla extract, cinnamon (if using), and a pinch of salt.
- Remove from the heat and let the Monkey Butter cool completely.
- Transfer the spread to clean, airtight glass jars and refrigerate before serving.
Serving Suggestions
- Spread on toast, English muffins, or biscuits.
- Spoon over pancakes, waffles, or French toast.
- Stir into oatmeal or yogurt.
- Use as a topping for vanilla ice cream.
- Spread on sandwiches with peanut butter for a tropical twist.
Storage
- Refrigerator: Store in an airtight jar for up to 2 weeks.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Tips
- Use very ripe bananas for the sweetest flavor.
- Stir often while cooking to prevent sticking.
- Simmer longer if you prefer a thicker spread.
- For a smoother texture, blend the cooled mixture with an immersion blender before storing.
Enjoy this homemade Monkey Butter as a flavorful breakfast spread or dessert topping packed with tropical goodness! 🍌🍍
