Monkey Butter

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Monkey Butter is one of those rare recipes that instantly transports me to a sunny day, barefoot in the kitchen, with music playing and jars lining the countertop. The first time I made it, I was just looking for a way to use up some overripe bananas, but what came out of that pot was pure gold—tangy, sweet, and full of tropical flavor. Monkey Butter has since become one of my favorite preserves to make, and I always find myself making extra jars to gift, because once people taste it, they ask for more.

The beauty of Monkey Butter lies in its simplicity. With only a handful of ingredients, it transforms into a luscious, creamy spread that’s perfect on toast, pancakes, yogurt, or even by the spoonful (I won’t judge). The marriage of bananas, pineapple, and coconut with a little sugar and lemon juice creates something that tastes far more indulgent than it is. Whether you’re new to making spreads or a seasoned canner, this recipe is a joyful kitchen adventure.

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Why You’ll Love This Monkey Butter

Monkey Butter is a game-changer for breakfast and beyond. It’s naturally sweet with no need for artificial flavors, making it a great alternative to traditional jams. Its tropical profile adds brightness to dull mornings, and the smooth texture spreads beautifully on just about anything. Not to mention—it smells absolutely divine while cooking. If you’re looking for a new pantry favorite or an easy edible gift idea, Monkey Butter checks every box.

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What Kind of Bananas Should I Use for Monkey Butter?

When making Monkey Butter, ripe bananas are your best friend. I always go for bananas that are heavily speckled or even mostly brown—those are the sweetest and most flavorful. Overripe bananas break down beautifully during cooking, helping to create that thick, creamy texture Monkey Butter is known for. Just make sure they’re not fermented or moldy; soft and sweet is the goal.

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Options for Substitutions

If you’re missing an ingredient or want to tweak the flavor, Monkey Butter is pretty forgiving:

• Pineapple: If you don’t have canned crushed pineapple, you can use fresh pineapple finely chopped and simmered a bit longer. Pineapple preserves or puree also work in a pinch.
• Sugar: White granulated sugar is traditional, but you could use coconut sugar for a richer taste or even a mix of brown and white sugars.
• Lemon Juice: Bottled lemon juice works fine, but fresh lemon juice brightens the flavor more naturally. Lime juice can be used for a twist.
• Coconut: Unsweetened shredded coconut can be swapped with sweetened if that’s all you have—just reduce the sugar slightly to balance it.
• Bananas: If you’re a bit short on bananas, you can supplement with applesauce or mashed mango for a fun variation.

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Ingredients for This Monkey Butter

Bananas
The base of the recipe, bananas provide sweetness, creaminess, and that comforting tropical flavor. Make sure they’re very ripe for the best results.

Crushed Pineapple (with juice)
This adds tartness and bright fruity notes that balance the sweetness of the bananas. The juice also helps everything simmer down into a smooth consistency.

Granulated Sugar
It enhances the natural sweetness and helps thicken the spread as it cooks. The sugar also preserves the butter, giving it a longer shelf life.

Shredded Coconut
This ingredient brings a subtle chew and a nutty, toasty flavor that elevates the tropical theme of the spread.

Lemon Juice
A splash of lemon juice cuts through the richness and acts as a natural preservative, helping the Monkey Butter stay fresh longer.

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Step 1: Prep Your Ingredients

Peel and mash the ripe bananas in a large mixing bowl until mostly smooth. Drain the crushed pineapple slightly but keep most of the juice—it adds great flavor and liquid for simmering.

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Step 2: Combine Everything in a Pot

In a heavy-bottomed saucepan, combine the mashed bananas, crushed pineapple (with juice), sugar, shredded coconut, and lemon juice. Stir everything together until well mixed.

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Step 3: Cook Over Medium Heat

Set the pot over medium heat and bring the mixture to a gentle boil. Stir frequently to prevent sticking. As it simmers, the mixture will begin to thicken and bubble.

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Step 4: Simmer Until Thickened

Continue cooking for 20–30 minutes, stirring occasionally, until the Monkey Butter thickens to a spreadable consistency. It should coat the back of a spoon and look glossy.

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Step 5: Cool and Jar

Remove the pot from heat and let the Monkey Butter cool slightly. Spoon it into clean glass jars while still warm, seal with lids, and let them cool completely before refrigerating.

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How Long to Cook the Monkey Butter

From start to finish, cooking Monkey Butter takes about 20 to 30 minutes. Once the mixture starts to bubble, you’ll want to keep it at a gentle simmer, stirring frequently to avoid burning. The exact timing may vary depending on how ripe your bananas are and how much moisture is in your pineapple, but the end goal is a thick, glossy consistency that spreads easily.

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Tips for Perfect Monkey Butter

• Use overripe bananas for the sweetest, most flavorful results.
• Don’t walk away from the stove. This mixture can burn quickly if left unattended once it thickens.
• Stir often, especially during the last 10 minutes, to prevent scorching.
• Taste before jarring. You can adjust the lemon or sugar slightly to suit your preferences while it’s still hot.
• Let it cool before sealing jars, as this helps prevent moisture buildup on the lid, which can affect freshness.
• Label your jars with the date—it’s easy to lose track once they’re in the fridge.

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Watch Out for These Mistakes While Cooking

• Using underripe bananas: These won’t mash well and can leave a starchy taste. Stick to spotty, sweet bananas.
• Skipping the lemon juice: It’s essential not just for flavor but also to help preserve the butter. Don’t leave it out.
• Turning the heat too high: High heat can burn the sugars. Keep it at a steady simmer, not a full boil.
• Overcooking: If you cook too long, it can become too thick and gummy. Pull it off the heat once it coats a spoon.
• Not stirring enough: Monkey Butter thickens fast toward the end—constant stirring prevents scorching.
• Not storing it properly: Always use clean jars and refrigerate if not canning properly.

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What to Serve With Monkey Butter?

Toast or English Muffins

A classic way to enjoy Monkey Butter—just spread it on warm toast or a toasted muffin for a tropical morning treat.

Pancakes and Waffles

Skip the syrup and use Monkey Butter as a fruity topping. It pairs beautifully with warm, fluffy pancakes or crispy waffles.

Greek Yogurt

Swirl a spoonful into plain or vanilla yogurt for a creamy, fruity breakfast or snack.

Ice Cream

Use it as a topping for vanilla or coconut ice cream—it’s like a banana split in a jar.

Oatmeal

Add a dollop to a bowl of hot oats for instant flavor without extra sugar.

Peanut Butter Sandwiches

Layer it with peanut butter for a sweet and nutty sandwich twist—like a tropical PB&J.

Rice Cakes or Crackers

Great as a quick snack—spread it thinly on a rice cake or buttery cracker.

Cheesecake or Pound Cake

Use as a topping to brighten up desserts with fruity richness.

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Storage Instructions

Monkey Butter should be stored in sterilized glass jars with tight-fitting lids. Once cooled, keep the jars in the refrigerator, where they’ll stay fresh for up to 4 weeks. For longer storage, you can freeze it in freezer-safe containers for up to 3 months—just leave a bit of space at the top for expansion.

If you’re comfortable with water bath canning, you can preserve Monkey Butter that way too, though some prefer to make small batches and store them chilled or frozen. Always check for spoilage before using, especially if stored for a while.

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Estimated Nutrition

Per tablespoon (approximate values):

• Calories: 55
• Sugar: 11g
• Fat: 0.5g
• Saturated Fat: 0.4g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 0.3g

Please note that nutritional values can vary slightly depending on exact ingredient brands and proportions used.

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Frequently Asked Questions

What does Monkey Butter taste like?

It tastes like a tropical dessert in spreadable form—sweet bananas, tangy pineapple, and a gentle coconut flavor all come together to make something rich, fruity, and refreshing.

Can I can Monkey Butter using a water bath method?

Technically yes, but because it’s low-acid and contains bananas, it’s not considered ideal for long-term shelf storage without pressure canning. It’s safest to refrigerate or freeze unless you follow approved canning guidelines.

Can I use frozen bananas instead of fresh?

Yes! Just thaw them completely and drain off any excess liquid before using. They mash easily and still bring great flavor.

Is it possible to reduce the sugar?

You can reduce the sugar slightly, but it does help with preservation and texture. If you’re cutting it, keep it refrigerated and consume within 2 weeks.

Can I leave out the coconut?

Absolutely. It adds a nice chew and depth of flavor, but Monkey Butter is still delicious without it if you prefer a smoother spread.

How do I know when it’s done cooking?

It should coat the back of a spoon without dripping off. You’ll also see the mixture turn glossy and thick—think jam-like texture.

What’s the best way to serve Monkey Butter?

My go-to is warm toast, but it’s just as good stirred into yogurt, spooned over ice cream, or layered into a PB&J for a fun twist.

Can I double the batch?

Yes, but you’ll need a larger pot and may need to increase the cook time slightly. Just stir often and monitor the texture closely.

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Conclusion

Monkey Butter is one of those wonderfully simple recipes that delivers big on flavor and comfort. Whether you’re spreading it on toast, swirling it into yogurt, or sneaking spoonfuls straight from the jar, it brings a bit of sunshine to any bite. Easy to make and endlessly enjoyable, it’s become a staple in my kitchen—and I bet it will in yours too. Try it once, and you’ll understand why I always keep a jar (or two) ready in the fridge.

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