Monkey Butter is a fun, tropical spread made from bananas, coconut, and pineapple. It’s a sweet and creamy treat that’s perfect for spreading on toast, pancakes, waffles, or even as a topping for ice cream. The blend of fruity flavors gives it a refreshing, unique twist that’s loved by both kids and adults alike. It’s quick and easy to make and can add a touch of sunshine to your breakfast or snack.
Ingredients:
- 2 ripe bananas, mashed
- 1 cup unsweetened shredded coconut
- 1 cup crushed pineapple, drained
- 1/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 tablespoon lemon juice (optional, for added zing)
- 1/4 teaspoon vanilla extract (optional)
Instructions:
- Mash the Bananas: In a medium bowl, mash the bananas with a fork until smooth, with just a few small lumps remaining.
- Combine Ingredients: In a medium saucepan, combine the mashed bananas, shredded coconut, crushed pineapple, granulated sugar, brown sugar, and lemon juice. Stir everything together until well mixed.
- Cook the Mixture: Place the saucepan over medium heat. Stir frequently and cook for about 10-15 minutes, or until the mixture thickens and the liquid reduces, becoming more spreadable in consistency.
- Cool and Add Flavor: Remove the saucepan from heat. Stir in vanilla extract if using. Allow the monkey butter to cool to room temperature before transferring it into a jar or airtight container.
- Serve: Once cooled, your Monkey Butter is ready to use! Spread it on toast, pancakes, or waffles, or simply enjoy it by the spoonful.
Storage:
Store Monkey Butter in an airtight container in the refrigerator for up to 2-3 weeks. It will thicken further as it cools and can even be enjoyed cold, right from the fridge!
This recipe is incredibly versatile, and you can play around with the sweetness and texture to your liking. Whether you keep it simple or add a dash of cinnamon or nutmeg, it’s sure to become a family favorite!
