Monkey Butter

Vertical Monkey Butter 1 Once you’ve got everything ready on the stovetop and let it cool, this recipe is perfect on toast or ice cream, or even right out of the jar! Whether you need a quick snack or want to make ice cream a little more special, or just need a quick fix for your sweet tooth in the middle of the night – we’ve all been there, right? – Monkey butter is the answer! Skip the regular butter and give it a try; our family loves it and so will yours!


1 can (20 oz) crushed pineapple, with juice
2 3/4 cups white sugar
4-5 ripe bananas, thinly sliced
1/4 cup coconut
1/4 cup lemon juice
Toast or ice cream, to serve
Glass jars


Place sliced bananas in a large saucepan or Dutch oven over medium-high heat and add sugar, pineapple (and its juice), sugar, coconut and lemon juice and bring to a boil.
Reduce heat to medium-low and, stirring frequently, cook until mixture is thickened and reduced. The banana slices will fall apart.
The mixture is ready when it coats the back of a spoon; remove from heat and transfer to glass jars. Let cool, then refrigerate until ready to use.