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:
- Begin by peeling and slicing the bananas.
- Put them into a large pot.
- Add the rest of the ingredients.
- Put the pot on the stove and bring to a boil — stir constantly.
- After bringing to a boil, lower to simmer and cook until thickened — you still need to stir continuously.
- After properly thickened, spoon the mixture into sterilized glass jars and allow to cool.
- 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.