Capture the flavor of a tropical getaway in a jar with this irresistibly easy Monkey Butter. This golden, sunshiny spread combines sweet bananas, juicy pineapple, and creamy coconut for a dairy-free treat that will brighten up your breakfasts and snacks. Slather it on toast, swirl it into yogurt, or use it as a topping for pancakes and ice cream.
⏱ Time & Yield
-
Prep: 10 minutes
-
Cook: 20 minutes
-
Total: 30 minutes
-
Yields: About 3 cups (24 servings of 2 tbsp each)
🥥 Ingredients
-
5 medium ripe bananas, peeled and sliced
-
1 can (20 oz) crushed pineapple (with its juice)
-
1 cup granulated sugar
-
½ cup shredded sweetened coconut
-
3 tablespoons lemon juice (fresh is best!)
-
1 teaspoon ground cinnamon (optional, but recommended)
Instructions:
-
-
Combine Everything. In a medium-sized, heavy-bottomed saucepan, add the sliced bananas, entire can of pineapple (including the juice), sugar, shredded coconut, and lemon juice. Give it a good stir to combine.
-
Simmer to Perfection. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Let it cook for 15-20 minutes, until the bananas have broken down and the mixture has thickened to a rich, spreadable consistency.
-
Add the Final Touch. Remove the pan from the heat. For a warm, spiced note, stir in the optional teaspoon of cinnamon.
-
Cool & Store. Allow the butter to cool slightly before carefully transferring it to clean, sterilized jars or airtight containers. Let it cool completely to room temperature before sealing.
-
Refrigerate. Store your homemade Monkey Butter in the refrigerator. It will keep beautifully for up to 3 weeks.
Chef’s Tip: For an extra-smooth texture, you can use an immersion blender to briefly puree the mixture after it has cooled slightly.
-
[mashshare]
