This is a sweet butter your family will love on pancakes, waffles, toast, even vanilla ice cream and I’m sure you can think of more.

Let’s take a look at the recipe:

  • 5 medium size ripe bananas
  • 20 ounce can of crushed pineapple — not drained
  • 1/4 cup ground coconut — but if you can’t find it flake coconut will do just fine
  • 3 cups of granulated white sugar
  • 3 tablespoons lemon juice — bottled or fresh

Just looking at the ingredients, I cut the granulated white sugar in half when I started making this monkey butter. But I kept the other 1 1/2 cups available after a taste test. I think it better to have less sugar than too much. Then I could add to get the right sweetness. After the boiling process, I got a little on the spoon to cool and a bit of a taste . . . then I slowly added more sugar to get to what was pleasing to my taste.

Here’s what you need to do:

  1.  Begin by peeling and slicing the bananas.
  2. Put them into a large pot.
  3. Add the rest of the ingredients.
  4. Put the pot on the stove and bring to a boil — stir constantly.
  5. After bringing to a boil, lower to simmer and cook until thickened — you still need to stir continuously.
  6. After properly thickened, spoon the mixture into sterilized glass jars and allow to cool.
  7. You can refrigerate the monkey butter. It should keep for 4 to 6 weeks, if it lasts that long — your family may go absolutely “ape” over this!

Now, you’ve been introduced to Monkey Butter . . . it was totally new to me, so I had to check it out. I’m pleased you did, too. It’s a catchy name for a delicious homemade butter.