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Monkey Butter

Name: Monkey Butter
Total time: 40 min
Yield: 3 cups
Cuisine: American
Ingredients: 5 Ripe Bananas; 1 20 Oz. Can Crushed Pineapple With Juice; 2 Cups Granulated Sugar; 1/2 Cup Shredded Sweetened Coconut; 3 Tablespoons Lemon Juice; 1/4 Teaspoon Cinnamon, Optional; Pinch Of Salt

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Difficulty: Medium
Serves: 3 cups
Ready in: 40 mins

Ripe banana, sweet pineapple, and a little coconut, all cooked down into one thick, creamy spread. This homemade Monkey Butter tastes like a beach vacation in a jar. Slather it on toast, biscuits, pancakes, or warm rolls straight from the oven.

Steps

Peel the bananas and mash them well with a fork or potato masher.
Transfer the mashed bananas to a heavy-bottomed saucepan.
Add the crushed pineapple (juice and all), sugar, shredded coconut, lemon juice, cinnamon, and salt, and stir to combine.
Set the pan over medium heat and bring everything to a gentle boil, stirring often.
Turn the heat down to low and let it simmer for 20 to 30 minutes. Keep stirring regularly so nothing sticks to the bottom and burns.
It's ready when the bananas have melted down and the mixture looks thick, glossy, and easy to spread.
If you like it smoother, give it another mash or carefully blend it until it's the texture you want.
Spoon the hot butter into clean jars and let it cool.
Put the lids on and refrigerate until fully chilled.
Spread it on toast, biscuits, English muffins, pancakes, or waffles, or spoon it over a bowl of vanilla ice cream.

Notes

Storage: Keep refrigerated in airtight jars and use within about 7–10 days, or freeze for longer storage. Treat this recipe as a refrigerator/freezer spread rather than a shelf-stable home-canning recipe.