This recipe floats all over the many different web sites for recipes that are out there. The numbers used in this article is what I use to make 13 small jelly jars of Monkey Butter.
Monkey Butter is a combination of bananas, crushed pineapple, coconut flakes and sugar to make a wonderful topping for many things. We use it on toast, peanut butter sandwiches, English muffins, bagels, pie or warmed up and used as a sweet fruit topping on ice cream. The possibilities are endless on its uses. You can also add other tropical fruits if you would like. Its fun to experiment!!
- 10 ripe banana’s
- 2- 20 oz cans of crushed pineapple and juice, do not drain
- 1 cup sweetened coconut flakes
- 5-6 cups of sugar
- 6 tablespoons of lemon juice
- Water Bath Canner
- Canning utensils
Begin by preparing the water bath canner to be used. Fill it with water and begin heating the jars and seals.
Peal and slice the bananas thin-med thickness.
Add all ingredients to a heavy sauce pan. Bring them to a boil and then reduce to a simmer. Cook, stirring every 5-6 minutes for about 30 minutes or until it is of desired thickness. I cheat here and grab a potato masher and start smashing the bananas up. 🙂
Once it has reached your desired thickness, ladle into the jars that have been removed from the water bath canner. Leave a half-inch head space. Place lids and rims on each jar and tighten finger tight.
Place jars onto the canner rack and lower into the water. Boil 25 minutes, removes and set on a towel and listen for the pretty ping!! I usually put a jar in the refrigerator the day before i plan to use it or if I think we are running out of the jar in the fridge. Our family loves this stuff!!
With a little decoration of the jars, these make wonderful gifts all through out the year. I would love to hear your own monkey butter recipes and what you think of it in the comments section below.