Monkey butter is a delightful tropical jam loaded with sweet banana, tangy pineapple, and dreamy coconut.
It’s a versatile treat that can be enjoyed in countless ways – spread on toast, swirled into yogurt, or even as a topping for pancakes or waffles.
My family adores this stuff, and it couldn’t be easier to make at home.
Why You’ll Love This Monkey Butter
Preserve the Taste of Summer: Capture the essence of sunny days by transforming ripe bananas and pineapple into sticky-sweet jam.
Homemade Gift Idea: Pour the spread into decorated jars for a thoughtful, delicious gift that showcases your kitchen skills.
Kid-Approved: The fun name and naturally sweet flavor of monkey butter are sure to appeal to kids. They’ll love this fruity alternative to traditional jams and jellies.
Ingredients
- Ripe Bananas: Look for perfectly yellow fruit without brown flecks.
- Crushed Pineapple with Juice: Provides a bright, tropical tang and natural sweetness. The juice helps create the ideal consistency, so don’t drain it!
- White Sugar: Adds pure sweetness to balance the fruit. It also caramelizes slightly and is what makes the jam set.
- Fresh Lemon Juice: Provides the necessary acidity to preserve the butter and brighten the flavors.
- Unsweetened Ground Coconut: Lends subtle nuttiness and texture. Grind shredded coconut if you can’t find it pre-ground.
How to Make Monkey Butter
I know the name is a little crazy, but trust me, this stuff is life-changing.
It’s like a little jar of sunshine! And the steps are super straightforward.
1. SLICE the bananas into thin pieces and add them to a large, heavy-bottomed pot or Dutch oven.
2. ADD the crushed pineapple with juice, sugar, lemon juice, and ground coconut. Stir to combine and bring to a boil.
3. SIMMER, stirring frequently. Use a potato masher to help break down the banana slices as it cooks for about 10-15 minutes.
4. BLEND the hot mixture with an immersion blender, if desired.
5. CAN the hot monkey butter into sterilized glass jars or transfer to airtight, heatproof containers.
6. SERVE sweet, tropical monkey butter on toast, biscuits, pancakes, waffles, ice cream, or enjoy it by the spoonful!
Tips For the Best Monkey Butter
This really has become a staple in my fridge. I can’t wait for you all to make it and fall in love, too!
But if you’ve never made jam before, check out these tips first.
- Use just-ripe bananas. Don’t use overripe bananas, like you’d use for banana bread, or it will be too sweet.
- Grind the coconut. This recipe uses ground coconut, so it’s not chunky. If you can’t find it, blitz shredded coconut in a food processor until it’s powdery.
- Mash well. As the mixture cooks, use a potato masher to help break down the banana slices so they dissolve into the butter. This helps create a smooth consistency.
- Simmer until thick. When ready, it should coat the back of a spoon and be a little thicker than applesauce. This usually takes 15-20 minutes.
- Variations. Add warm spices like cinnamon, nutmeg, or vanilla extract, substitute brown sugar for some of the white sugar, or add a splash of dark rum.
How to Store
The hardest part of this is the canning – and you don’t even need to can it if you don’t want to!
To Store: Transfer the jam to a clean, airtight container and store it in the fridge for 1-2 weeks.
To Can: Transfer the hot jam to sterilized glass jars. Leave about 1/4 inch at the top and add the rings and lids. Process the sealed jars in a boiling water bath for 10 minutes (half-pints) or 15 minutes (pints) and store in the fridge for 4-6 weeks.
To Freeze: Spoon cooled jam into freezer-safe containers or bags, removing as much air as possible. Freeze for up to 1 year.
When you’re ready to use the jam, thaw it in the fridge overnight. Once thawed, stir the jam well before using as separation may occur.
More Delicious Banana Recipes to Try
Salted Caramel Banana Bread
Banana Pudding Fluff
Grilled Peanut Butter and Banana Sandwich
Banana Pudding Cake
Monkey Butter
7
cups5
minutes25
minutes55
kcalMonkey Butter is a delightful tropical jam loaded with sweet banana, tangy pineapple, and dreamy coconut. One bite will transport you to a sunny paradise.
Ingredients
5-6 ripe bananas (firm and yellow without brown spots)
1 (20 ounce) can crushed pineapple (do not drain)
2 1/2 cups white sugar
1 lemon, juiced
1/4 cup unsweetened ground coconut (or finely pulsed coconut flakes), optional
Instructions
- Slice the bananas into thin pieces and add them to a large, heavy-bottomed pot or Dutch oven.
- Add the crushed pineapple and juice, sugar, lemon juice, and ground coconut (if using) to the pot. Stir to combine.
- Bring the mixture to a boil over medium-high heat, stirring frequently. Use a potato masher to help break down the banana slices as it cooks.
- Once boiling, reduce heat to low and let simmer for 15-20 minutes, stirring often, until the mixture has thickened and the bananas have mostly dissolved. It should be a little thicker than applesauce and coat the back of a spoon.
- Remove the pot from heat. For an extra smooth consistency, carefully puree the hot mixture with an immersion blender.
- Let cool, then transfer to an airtight container(s). Alternatively, ladle the hot monkey butter into sterilized glass jars, leaving 1/4 inch headspace. Seal with lids and rings, and process the sealed jars in a boiling water bath for 10 minutes (half-pints) or 15 minutes (pints).
- Store monkey butter in the fridge for 2-4 weeks. Serve on toast, muffins, pancakes, in cakes, tarts, and more.
Notes
- The calories listed are for a single 2-tablespoon serving.
- Don’t use overripe bananas, like you’d use for banana bread, or it will be too sweet.
If I can this, would it be shelf stable? Thank you!
Hi, Misty! I cannot say for certain. However, my best guess is that it would NOT be shelf stable simply because the acid level in the recipe is pretty low. Additionally, bananas have a high pH level, which makes anything made with them more suitable for refrigeration. You can freeze it for up to a year, though, if you’re looking for a longer-term storage option. 🙂