Monkey Butter

Kim Biegacki Recipe

By Kim Biegacki pistachyoo

Well by now, it is clear I have fallen in love with canning and when I happened upon this recipe I just had to try it out. It sounded delish and easy enough to make that I couldn't go wrong. Not only will this be wonderful as a spread on toast but I think it would be wonderful as a filling for a yummy cake or on top of some waffles or pancakes. Yumm

Recipe Rating:
 7 Ratings
7 or 8 jelly jars - half pints
Prep Time:
Cook Time:
Cooking Method:
Stove Top


5 medium
size perfectly ripe bananas (no brown spots)
20 oz
whole can of crushed pineapple, do not drain
1/2 c
coconut, shredded or flaked or ground
3 c
3 Tbsp
lemon juice concentrate


Add all your ingredients except bananas into a heavy saucepan then lastly slice up your bananas and turn on the heat. Bring to a boil, stirring often.
I used a potato masher to get the bananas to the consistency I wanted. Once you have it to a boil reduce the heat to a simmer. Cook until it thickens to your desired texture. Make sure you are stirring often. Now, this didn't take long for mine maybe 10 - 12 minutes or so cooking including the boiling point.

I did add more coconut and less sugar than recipe called for and that could of been why.
Once ready spoon mixture into sterilized hot jars and seal with lids. Then process with a 15 minute hot water bath.