Amazing Monkey Butter Recipe To Try Right Now!
Monkey butter is a combination of natural, tropical fruits such as bananas, pineapples, and coconut. As a result, it is safe for everyone to eat. It is also fun to make. The primary ingredient in monkey butter is bananas!
In addition to being highly nutritious, bananas are an excellent source of vitamin B6, soluble fibers, and contain moderate amounts of vitamin C, manganese, and potassium, as seen here. Consumption of bananas is proven to be associated with a reduced risk of colorectal cancer, breast cancer, and renal cell carcinoma.
Okay, on to the recipe! With only five ingredients, this was simple to make and even better to eat.
Before we go over the steps in preparing a homemade monkey butter recipe, here is a list of everything you will need to prepare delicious homemade monkey butter.
Monkey Butter Ingredients
- Five (5) medium-size perfectly ripe bananas (no brown spots)
- 20 oz. can of crushed pineapple – not drained
- 1/4 cup coconut
- 3 cups of white sugar
- 3 Tbsp bottled lemon juice
The original recipe for this Monkey Butter stated that the author preferred ground coconut over the flaked coconut and that she purchased it at Winco in the bulk food section.
We are lucky enough to have a Winco close by so I ran by and picked some up. I have never used ground coconut before and have just always used the flaked coconut. So if you haven’t seen ground coconut, here is what it looks like:
It is much better than the flaked coconut.
Step 1. Prepare The Banana, Coconut, and Other Ingredients
To start, peel and slice the bananas and then put them into a large pot or dutch oven over medium-high heat.
Add the rest of the ingredients – pineapple, coconut, sugar, and lemon juice, and put on the stove to bring to a boil, stirring constantly.
Step 2. Cook Until The Mixture Thickens
After bringing to a boil, lower to a simmer and cook until thickened, still stirring constantly.
I was worried that maybe the bananas were going to stay in huge slices but after cooking, they were reduced down into a jam texture.
Mmm……
Step 3. Get Monkey Butter Ready
Your monkey banana mixture is ready when it coats the back of a spoon. At this point, it has properly thickened.
When properly thickened, spoon the mixture into sterilized glass jars and let cool.
Step 4. Serve Monkey Butter/Jam
There are so many ways you can serve Monkey butter! Try it on:
- ice cream
- yogurt smoothies
- pancakes
- or spread it on English muffins
- toast (it is a great companion for peanut butter)
- crepe filling (with Nutella)
Step 5. Refrigerate Or Can Your Monkey Butter Mixture If You Wish
At this point in the recipe, this jam can just be refrigerated and will keep for approx. 4-6 weeks. The lemon juice in the recipe will keep the bananas fresh. But once your family tries it, it might not last that long.
Or after putting the jam in the jars, you can seal the jars with sealing lids and rings and process them in a water bath for 15 minutes. Just a note that if you process your Monkey Butter in this method, it will turn out to be a little pink instead of the mellow yellow color like this:
What You Can Serve With Monkey Butter
Monkey butter is a great add-on to your breakfast. They also taste very good with pancakes, waffles, or even biscuits. You can also spread it on English muffins.
It is also very amazing on toast, where it is a great companion for peanut butter. You can use it as a crepe filling with Nutella. You can serve your monkey butter over ice cream or yogurt smoothies by adding a couple of spoonfuls. Better still, you can just eat it by the spoonful straight from the jar.
How To Store And Preserve Your Monkey Butter
One of the easy ways to store monkey butter is to store them in a water bath. This is okay if you want to serve it all at once. But if you wish to keep it to use at another time, it’s best to store them in a fridge. This way they can last for four to six weeks without getting bad. This is an even better way to preserve them since you don’t get to throw them away.
It’s so nice just knowing that you can preserve them in the fridge. This way you can make a double batch at once especially when you have a full house. This way you get to eat from it before the grandkids get it all.
How To Keep Bananas From Going Brown
The main ingredient in the monkey butter mixture is banana. The recipe calls for bananas that do not have brown spots. If you live in a humid region, it becomes more difficult to prevent this.
The easiest method is to purchase green, under-ripe bananas and wait for them to ripen. However, this requires close attention as they could turn brown under your nose.
As soon as they turn yellow, use them immediately before they turn brown. Brown bananas just don’t work well with this recipe. So make sure you’re using bananas without brown spots. Yellow bananas precisely.
Making Monkey Butter Without Sugar
If your Dietician does not recommend sugar as part of your diet, you can also enjoy monkey butter by following this recipe am about to show you. You may try it out on your own.
List of supplies you will need
- 5 ripe bananas sliced (yellow banana not brown)
- 1 fresh pineapple trimmed and chopped or crushed
- 2 cups shredded or crushed sweetened coconut
- 1/2 cup lemon juice
- 1/2 cup pineapple juice
- 1 Tablespoon gelatin
Instructions
1. Prepare The Water Bath Can
Fill your water bath canner with water, and place it over a burner with the lid on to bring it to a boil. Lower the empty canning jars down into the water to keep them clean and sterilized while you prepare the monkey butter. In a small saucepan, place the lids and rings to the jars in water over low heat to keep them hot while you work.
2. Heat Crushed Pineapple And Shredded Coconut
Add one can of crushed pineapple to a large pot over medium-high heat. Sprinkle in ¼ cup of shredded coconut.
3. Add Lemon Juice And Gelatin
Add three tablespoons of lemon juice. Stir the mixture to combine everything well. The lemon juice will help the recipe keep in your fridge for a while. Also, add the gelatin to the mixture.
4. Add Banana
Slice 5 ripe bananas, cutting off any brown spots they might have. Mix the sliced bananas into the pineapple mixture on the stove.
Bring the mixture to a boil, and then reduce heat to medium-low and simmer for 15 minutes so that the mixture can thicken. While the mix cooks down, mash the bananas using a potato masher until it is a consistency that you would like for your jam.
5. Store Your Jam
Once the monkey butter mixture is ready, remove the hot jars from the water bath canner with a jar lifter, be sure to pour out the water that was inside them. Fill the jars with the monkey butter, leaving ¼ inch of headspace at the top of each jar.
Wipe the rim of each jar clean with a damp paper towel, and place the lids and rings on the jars. Place the jars into the water bath canner and process underwater for 15 minutes.
Remove the jars and leave them undisturbed on the counter to seal. When the button in the center of each lid pops down and does not come back up, the lids are sealed correctly and can be stored.
6. Preferably Refrigerate Monkey Butter
To ensure they last for a longer period say 4-6 weeks, you could store them in the fridge. It’s easier, safer, and lasts longer. If not you could water bath can it as noted above.
Of course, I couldn’t wait until this completely cooled before tasting and,
Oh.
My.
Word.
Monkey butter is crazy good! Like monkeys swinging from the rafters good. Like Gorilla pounding on their chest well. Like, okay. I know, that’s enough!
Just a warning that it is on the sweet side. But it’s crazy good. I’m thinkin’ I’m putting this on PB&J’s, English muffins, and even over ice cream.
I know that your family will go “Ape” over this Monkey Butter because, This Pin Rocks!
We have a recipe on our blog that is been pinned over 38,000 times! What is, you ask? Lipton Onion Potatoes! Check it out here. {{shameful plug!}}
If you loved this monkey butter recipe, check out these other amazing recipes!
- Paula Deen’s Ooey Gooey Butter Cake
- Roasted Chickpeas Recipe
- Polyjuice Potion Recipe
- Soy Sauce Brown Sugar Salmon Marinade
- Strawberry Filled Angel Food Cake Recipe
***Update Jan 19, 2014 – Whether or not you cook this jam or use the 15-minute water bath process, this jam should be kept in the refrigerator or freezer***
Could you replace the sugar with a sweetener – for those of us on a diet?!! Sounds LUSH otherwise!!
Hi Cilla! I don’t know if you could completely substitute sweetener for the sugar because it’s the sugar that thickens the jam. I have read though that you can add less sugar but then add some pectin as the thickener. Good Luck! Either way, you will love it! Deb – The Oldest Sister
I don’t know about Wincos. Im guessing it is a grocery store somewhere not on the west coast. I do know that sugar doesn’t thicken anything. You are probably just cooking out the moisture in your Monkey butter. I am eager to try this recipe.
Hi Jao! I’ve only been to Winco’s in California and in Utah. I don’t know where you are located on the West Coast and you might not have one close, but I hope that you can find the ground coconut! I recently gave a jar of this Monkey Butter to a friend and he just complained about it today. He complained that he didn’t get any of it because his family inhaled it! I think I have to make another batch! Deb – The Oldest Sister
Seems like you could just grind some coconut flakes till you get them ground, just not to much that it turns into flour.
So glad you liked my recipe !! I am honored that you tried it and reviewed it so well. As far as Winco is concerned, the letters stand for Washington, Idaho, Nevada, Colorado and Oregon, which is where their first stores were located. They have added Utah and Arizona, I think, and maybe more by now. I can see our local store from my front yard !!
There is also a Winco in Texas and they are going to put one in Oklahoma.
Winco is awesome!
Sugar doesnt thicken it…the pectin released from the fruit will. Pectin is a natural thickener..or you can buy it in a box.
It is a combination of sugar and pectin at the right ph, hence the lemon juice, that thickens it.
As far as the thickening of the canned pineapple…which type of canned pineapple was used? The kind “in its own juice” or “in heavy syrup”.
Tawny, I believe mine was in its own juice because it is sweet enough without adding the heavy syrup. Hope that helps!
Actually Winco is pretty much all west coast. It was founded in Idaho and has stores in Washington, Oregon, California, Idaho, Nevada, Utah,Arizona, and Texas.
You don’t need to buy ground coconut. If you have a food processor or blender you can make your own. Just add it to your processor and pulse till you have the right consistency. I always try to save money where ever I can and there’s no need to buy a product that you only need a small amount of. So DIY and save!
I’m making this yummy spread tonight as we speak, although I’m in Nevada, I’m not near a Winco so I just put some sweetened coconut flakes in my blender and blended away! I turned it into a wonderfully ground up type consistency for which I assume will be close to that of the ground coconut found at Winco! Can’t wait to try this masterpiece!
I’m so excited that you’re trying it Stephanie! It is very sweet but oh so good!!!!
There are Winco grocery stores in Oregon and Washington too. Have been for years. They are slowly popping up in California. My sister lives in Livermore but has to drive to Mountain Home or Tracy to shop at one. Our mom lives in San Bernardino but has to go to Fontana to shop at one. They are just not as plentiful as stores like Safeway or Albertson’s. Also they are employee owned, so the prices are lower and you get to bag your own groceries. They also give you 6cents off your total for every reusable bag you bring in to bag your groceries.
You are so right. You have to search a little to find one. They are not as plentiful as other stores but they do have good deals!
Wincos are all up and down the west coast. I am in Washington and we have them all over here and Oregon. I know there in Idaho and Monatana as well.
Winco is a cross between Costco and Wal-Mart. It is an amazing store. I used to shop there when we lived in Vancouver Washington and I really miss it.
Just to be clear,,,,bananas without any spots are NOT ripe,,they are still green and not good for you digestion,
They can still be ripe. In between the green and brown spot stage…perfectly yellow is best!
Hi there—I thought the same thing about substituting an artificial sweetener for the sugar. For us folks who can’t have the sugar, use stevia (WalMart carries it now!) or Splenda ( if you use splenda at all) or Truvia, and get some Ball Low/No-Sugar Pectin, most stores that have canning supplies carry it. This will help your jam set up. You can also use Unsweetened Coconut, available at Trader Joe’s, will further reduce the amt of sugar in this recipe. Don’t get me wrong, I LOVE sugar but my metabolism and hips do NOT. 🙂
Susi, my hips hear ya! Thanks for the tips!
Is the ground coconut regular/sweetened, or unsweetened?
So far I’ve only found ground coconut on Amazon & it’s unsweetened.
I haven’t seen this question below & wonder if the “too sweet” comments are due to using sweetened coconut.
I’m excited to make it when my grandkids are here!
Mine was unsweetened and I’ll warn you that even with unsweetened, it is still sweet but oh so good!
Can you use frozen bananas in this recipe?
hmmm….I have never done that so I can’t say for absolute certain but my best guess is that you can, but the color might turn out to be a little darker.
I would use a healthier sugar like Coconut Palm Sugar.
Hi I was wondering if you had to use the coconut? I am not a fan of coconut. Do you taste it in the recipe? What are some other suggestions in place of the the coconut?
Hi Erin! You can absolutely remove the coconut. Many readers have. Some have even substituted and put some mango in it!
My grandson absolutely hates coconut. He tried a tiny taste of the monkey butter and then ate an entire spoonful. He then said, “I can’t believe I am eating coconut and am loving it”!
haha! I love it! Thanks so much for letting us know – it made my day today! Deb
I don’t suggest artificial sweetnerss…they have chemicals in them that are much worse for your health than just using less sugar.
How about using pure honey instead of sugar?
I would not recommend using honey as I’m not sure how this will store with honey after cooking.
So glad you liked my recipe! Wasn’t the 39,000 pin thing awesome! I was so blown away by that. Who knew??? I had a suggestion to use the monkey butter as a filling for cupcakes, or between the layers of a cake. Might I suggest the same? TOTALLY ROCKS !!!!!
Kris, you are my newest favorite person! Thanks so much for this recipe, it really IS to die for! And the filling for a cupcake? I’m all over that! I’d love a little cupcake with my monkey butter! haha Deb – The Oldest Sister
wondering if I did something wrong….. it tastes like banana baby food with a pineapple, coconut after taste……. Can’t decide if I like it or not :/
Hi Lori! Yeah, it might just be a personal taste thing. My family loves it! Thanks for stopping by! Deb – The Oldest Sister
Can’t wait to get started. Read your reviews. All I know is to Just Do It! I do have a question, what about putting coconut through a nut chopper? I don’t have food processor. Or do you think it would be still too stringy? Will it not “jam” if too stringy? Thanks for taking the time to share the recipe.
Gayle, I would definitely try a nut chopper but hopefully it won’t gum up too much. However, if you use the coconut straight, I’m guessing that it will still “jam” up. I’d love to hear how it turns out!
I freeze bags of coconut and put into The Bullet in 1/2 cup increments. Hold The Bullet sideways and roll it in a figure 8 motion. It finely grinds the coconut. I spread it on a cookie sheet and allow it to come to room temp before bagging it into a Ziplock bag. I do this often and keep it frozen until needed. If you do this with ALL your coconut, just remember 1/2 cup finely ground is actually a full cup of shredded coconut. All coconut I use is finely ground because it is better and presents as extremely ‘delicate’. I hate stringy textures! Do not try to use a food processor. It will get jammy and gummy
What a great tip Alma. Thanks for sharing!
Debbie,
This looks so good. I am going to have to try it. Thanks so much for sharing with Wednesday’s Adorned From Above.
Have a great week.
Debi and Charly
Debi and Charity, Thanks so much for stopping by! Deb – The Oldest Sister
This sounds interesting. What do you put the butter on? I followed you guys from the link party at Lady Behind the Curtain. Also, I’d like to invite you to come link up with me at my link party! I’d love it if you could stop by & link up some of your recipes! Here’s the link: https://anyonitanibbles.blogspot.co.uk/2013/04/Tasty-Tuesdays-8-features-ad.html
Anonyita, Suggestions would be toast, english muffins, corn bread and even ice cream! Thanks for the invite for your link party! We will definitely stop by! Deb – The Oldest Sister
I bet it would be amazing on a peanut butter sandwich instead of jelly!!! I will have to try it!
It is sweet but oh sooooo good!! Thanks for stopping by Peg!
what about putting it in pancakes?
I would definitely try that! And just putting it on top would be great too!
I’m going ape over this just reading about it. I see another pin going on my board.
Jeni, don’t monkey around, make some today! haha Deb
Thank you so much for linking this recipe to the Tasty Tuesdays link party! I’ve pinned this recipe to my Tasty Tuesday’s board. 🙂 This week’s party is live on the blog & I would love for you to come link up with us! Here’s the link: https://anyonitanibbles.blogspot.co.uk/2013/05/Tasty-Tuesdays-Link-Party-9.html
This sounds great! Can’t wait to try it, but I will be making it without the coconut (only fruit I don’t like). I will also use less sugar and add pectin to make it a little more “diet friendly” Thanks for sharing this! 🙂
Hi Deb! I read down through most of all of the comments on the original site where I got the recipe and many people cut down on the sugar and added pectin. I think that’s a great idea! Some also omitted the coconut but added mango! That’s going to be the next thing I try. Thanks so much for your comment. Deb – The Oldest Sister. P.S. Your name ROCKS!
I was wondering do you still have to refrigerate this afterprocessing for 15 minutes?
Hi Marlo, in looking at the original recipe it sounds like the author stored them on her shelf after the 15 minute processing. Although I don’t think this will set on your shelf very long. It’s pretty yummy! Deb – The Oldest Sister
Hi, my friend Rachel and me, Josta from the Netherlands made monkey butter today! It realy is nice and supersweet, i m sure it will also taste great on a pancake for the kids, So thank you for introducing this to Holland!
Hello Rachel and Josta! I am {{squealing with delight}} so glad that you tried this and liked it! It is fast becoming a staple in our household. Thanks so much for stopping by and for your kind comment! Deb – The Oldest Sister
This is very close to the tropical breeze freezer jam I make from Ball. I think we’ll try it. Thanks for sharing. 🙂
Hi Penelope! hmmm….that makes me curious to find the Ball recipe! Hopefully this one is just as good! Thanks for stopping by! Deb – The Oldest Sister
Could u use regular coconut? I have no place around me to purchase the other type…
Hi Dawn, yes you absolutely can! Mine disappeared so fast that I’m gonna have to make another batch! Deb – The Oldest sister
I had flake coconut and used my Magic Bullet Blender to grind it up. Worked beautifully. I suppose a coffee grinder, food processor or other small blender could do the trick as well. Just watch it closely so that it doesnt become paste-like.
Meredith – good to know! Thanks so much for sharing! Deb – The Oldest Sister
I did the same same except with my NINJA chopper…Also added a little bit of Vanilla and used my submersion stick to mix it up to butter consistency.
For Moneybread Butter, when processing your coconut add a little powder sugar or corn starch and chop little.
Thanks so much for the tip Chef!
Can you please tell me how many jars I need?
Hi Cassie! I would have five on hand but it may only make four. Sure hope you like it! Ours is now completely gone! Deb – The Oldest Sister
Ok thanks! I look forward to making it
Cassie…let me know if you like it! Deb
I was wondering, as a diabetic, I think I would cut the sugar completely and use a sweetener like agave or monk fruit. I think, it could just be made without the sugar and with sugar-free pectin. Instead of coconut, I think I’d like to use coconut butter. Its sweet enough without using all that added white sugar. Also the mention of adding mango, I will try that in addition to the original monkey butter. Could be an awesome trial. thanks
There have been quite a few people who have made this without sugar and were successful. Sure hope you like it! Deb
Also diabetic, can you give sugar-free recipe?
Angel, I am so sorry but I don’t have any experience converting recipes to a sugar-free version. I know that there are a lot of comments but if you read through, there might be some suggestions there.
Agave is actually worse for you than high-fructose corn syrup – shoots blood sugar up very quickly.
This is probably a dumb question but how do you sterilize jars?
Hi Margaret! All I do is put my jars in a large pot and cover completely with water. Bring to a boil and let boil for 15 minutes. They actually can stay in the water until you are ready to fill. Hope this helps! Deb – The Oldest Sister
do you have to use mason jars ? or can it be any jar ?
You can use another jar…in fact I used a Mrs. Richardson’s hot fudge jar and it worked just fine! Thanks for stopping by! Deb – The Oldest Sister
does this taste a lot like bananas or do the coconut and pineapple moderate the banana flavor? I’m not that fond of bananas but I love both pineapple and coconut! Thanks!
Hi Joanna! To me, the overall flavor was a good blend but I read where some people have substituted the banana for mangos. That sounds delish! Deb – The Oldest Sister
Even though I am notorious for my sweet tooth, I found this to be just too sweet. Next time I’ll lower the sugar by a cup, maybe more if my pineapple is as ripe as the one I used this time. Perhaps that contributed to it. Otherwise, how can you go wrong with such nice flavors? Thank you for sharing. There will definitely be a next time.
Hi Jess! Yup, it is on the sweet side. Great idea to reduce the sugar a little bit. But isn’t the overall flavor awesome?!? Deb – The Oldest Sister
I ended up blending it into vanilla ice cream on a cookie crumb base and everybody went ape over it …lol A friend reminded me that where we live in Mexico the fruit is much sweeter than the produce in the average northern supermarket. The pineapples are especially sweet and juicy this year.
Hi Jess! Well I’ll be a monkey’s uncle! That sounds delicious! Deb – The Oldest Sister
can I place this in the freezer? my fridge went out and all I have is my stand up freezer until I replace my fridge.
Hi Shell! Yes you can absolutely freeze this. I froze mine and when thawed, it tasted just as good! Deb – The Oldest Sister
I really enjoy your site and I have found several post that I am definitely going to try out… I just have one question is there anyway to move the Toyota add or to keep it from blocking the blog as I read it? I love my Camary and I am glad you have them on your site. No disrespect meant in anyway just a quick question…thanks for your help in advance…I did try opening the Toyota site and closing it but it still doesn’t remove the add…please help!
Hi Ginger! Wow…we didn’t that was happening. We are looking into it right away! Deb – The Oldest Sister
I realize many factors might affect cooking time, but can you please give a ballpark?
Hi Michelle, It’s been awhile since I made this but I’m guessing around 15-20 minutes? Whatever the time, it’s worth it! Deb – The Oldest Sister
Making this right now…………the whole house smells divine!!! Thanks!!
Hi Mari! Good for you! I’m confident that your family will love it! Deb – The Oldest Sister
How much pectin and sugar if you cut down on the sugar?
Hi Lori!
I’m not really sure since I followed the recipe exactly. I went back to the site where I found the recipe and there wasn’t really any light shed on that either. However, I did find a great article that might help:
https://nchfp.uga.edu/tips/summer/Lowsugar_JamsJelliesST.html
I sure hope you try it. It’s delicious!
Deb – The Oldest Sister
Water bath canning with bananas isn’t safe. Check out this link https://www.sbcanning.com/2011/11/what-food-and-ingredients-cant-be.html
Hi Dineen! I didn’t water bath mine but thanks for the heads up for our readers! Deb – The Oldest Sister
For whatever it may be worth, I ran this recipe by a cooperative extension agent and she OKed it “with serious reservations” because bananas make up about half the fruit ingredients, the pineapple and lemon juice help balance the acidity problem of the bananas and the coconut, and the high sugar content acts as an additional preservative, although she said it would be much, much safer as a pectin-set jam rather than a cooked-down one because the pineapple juice would reduce the bananas’ density. She said it should only be canned in 4- or 8-ounce jars, not pints, just to make sure the heat can penetrate 100% of the way through for a sufficient amount of time and agreed with the 15-minute processing time (with 5 minutes’ standing afterward, rather than pulling it right out of the water when the timer dings).
Straight banana purees are a firm no-go (no matter what recipes the nimrods at S***-J*** put on their website!) due to the combination of high density and low acidity, but you can acidify AND ease the density problem by “diluting” with other juicy fruits. For example the popular strawberry-banana jam is typically about 3-4 parts strawberries to 1 part bananas, with additional lemon juice. I have a “tropical island jam” recipe that is somewhat similar to this, with the fruit proportions being about 1/3 banana, 1/3 canned pineapple with juice, and 1/3 chopped orange segments (without membrane), with bottled lemon and lime juices for additional acid. (I left out the coconut because it doesn’t agree with me, but left the rum in! LOL) One version I’ve seen of it uses firmer bananas instead of “banana bread ready”, diced very small (about 1/4″) and gently folded in close to the end of cooking. Basically it was a pineapple-orange jam with bits of banana, as well as tiny cubes of mango or papaya, can’t remember which. It was stunningly beautiful.
Hi Mary! Thanks so much for your comment. I have posted it so that other readers can read it and then make their own decision as to how to revise the recipe if needed. Your Tropical Jam sounds deee-lish! Deb – The Oldest Sister
I would really like to have your Tropical recipe. Care to share?
Hi Carla! So I added the recipe in our post to be a little more readable than it originally was so here you go. Just scroll down to the bottom for the recipe and thanks so much for stopping by! https://www.thisgrandmaisfun.com/2013/05/monkey-butter/
Hello!! My name is Laurie and your Tropical jam sounds yummy!!!! I am always on the look out for new recipes and I LOVE pineapples in anything!! Would you be willing to share your recipe and email it to me?!! My email is: [email protected]. Thank You!!:-)
Hi Laurie! The recipe can be found in the post itself! Just keep reading and you should find it! Thanks so much for stopping by! https://www.thisgrandmaisfun.com/monkey-butter/
Hi, Do you know if this would work with fresh Pineapple?
Hi Erin! My guess is that it would work. However, because the recipe calls for crushed pineapple I might blend the fresh pineapple in a blender first? Hope that works! Deb – The Oldest Sister
How about canned pineaple rings? That’s all we have here in Croatia. I figure if I put it in the blender first, it should be ok, right?
Yes I think that would work fine!
This looks good, but I really really don’t like coconut. I’m worried about making so much of it and then not liking it if the coconut flavor is there. Any thoughts on if it could be substituted for something? Or does this not taste like coconut at all?
Hi Monica! The coconut in this is very slight with the pineapple and banana being the dominant flavors, however I think you could completely omit the coconut and be just fine. The original recipe states that you can also use Mango. I think I might try that next. But even without the coconut, I think this will still taste dee-lish! Deb – The Oldest Sister
I made this for the first time today. I (accidentally) left out the sugar completely and did not realize until it was processed and sealed. But, I gotta say, this stuff is so addicting even without the sugar. I think the fruit flavors shine through better without being hidden in sugary sweetness. It cooked down just fine and thickened without the added sugar.
Hi Debi! I know!! This stuff is so addicting. But I’m glad to hear that it was just as good without all the sugar. I’m going to try that!! Thanks so much for your kind comment. Deb – The Oldest Sister
I’m making this right know! It’s super sweet but amazingly good!..if I were to use half the sugar any idea on how much pectin I would need?…
Hi Sammi! hmmm…I have only made the full recipe so not quite sure how to adjust for less sugar. Maybe it says something on your pectin package? Deb
Would fresh lemon juice be ok to use instead of bottled??
Hi Bernice! I am thinking that it would work just fine! Deb – The Oldest Sister
Not unless you’re going to make it as a fridge/freezer jam. Bottled lemon juice is standardized to a certain acidity, whereas the acidity level of fresh citrus is different from fruit to fruit, depending on rainfall, light, temperature, and a bazillion other factors. If you want to can it and you’re utterly determined to use fresh lemon juice, it would be sensible to treat it as a flavoring and use citric acid powder to provide the acidity needed for safety (1/4 tsp citric acid powder = 1 Tbsp. lemon juice). Good luck.
True. All of the batches I made were fridge/freezer jam and I was only thinking along those lines. Thanks so much for the heads up Mary!
You’re welcome, and I need to correct my post: it’s 1/2 tsp citric acid powder = 1 Tbsp lemon juice, not 1/4 tsp. Sorry! That’s a safety issue, not a flavor issue, so can’t just let that slide – cooking is an art, canning is chemistry. Having made it three times now, once “by the book” and then twice to “fiddle” it, I agree that it’s really best BY FAR as a fridge/freezer jam, since the flavors stay brighter, it looks nicer, and it also gives you more flexibility to do things like cut down the sugar. It IS tooth-achingly sweet and that much sugar really isn’t at all healthy, but the sugar’s there as a preservative for canning a high-risk product. The last batch I made was specifically as a fridge/freezer jam so I took the sugar all the way down to a half-cup of Turbinado sugar (which has a slightly caramelized flavor, kind of halfway between white and brown sugar, due to being a very little bit less refined) and it was still plenty sweet for my palate, although it did of course reduce the yield by about half, and it had more of a “spread” consistency than a sticky “jammy” consistency. I may try honey or cane syrup for the sweetener for the next batch to increase the stickiness. I like coconut but coconut doesn’t like me so I left it out and added 1/2 tsp of organic coconut extract (the artificial just makes everything taste like suntan lotion) as well as 1/2 tsp of rum extract and 1/2 vanilla bean (split) which I left in the jar. I also “cheated” and boiled down the pineapple juice in a separate pan until it was reduced by half – much of the cooking time is reducing the pineapple juice, after all – and pureed the mixture with my stick blender to move things along, and went from untouched ingredients to washing the dishes in about half an hour. Cutting the sugar down so far means you get to eat more of it too 😀 and a nice big dollop on a bowl of Greek yogurt is divine!
Mary…you are a doll! Thanks so much for this info. I sure wouldn’t want anyone getting sick over Monkey Butter unless they are sick with joy! Deb – The Oldest Sister
Hi Miranda!
Yes it should be refrigerated or frozen until ready to serve. In the fridge, I think it will last 4-6 weeks…..that is if your family doesn’t devour it first! Deb – The Oldest Sister
Thank you for the quick reply, I’m really happy how this turned out!
Isn’t it yummy? My family loves it. Happy Holidays! Deb
It is rather fantastic and I am happy I was able to do it without any canning knowledge. Happy Holidays!
Will Splenda work?
Hi Lori, ummmm….I have never substituted Splenda for this so unfortunately I have no clue. So Sorry! Deb
Would I be able to process flaked coconut into ground coconut? I am on a very tight budget.
In researching the original recipe, it called for just coconut but the person making it preferred ground coconut to flake so I think flake coconut will be just fine! Let me know how it turns out! Deb – The Oldest Sister
I just made this but made a few adjustments for my liking: I cut the recipe in half (about). I used 10oz of real pineapple instead of canned, 2 bananas, I kept the 1/4 cup of coconut because I love coconut and instead of the halved 3 cups of sugar which would have been 1.5 cups, I did 1/2 cup of truvía’s baker’s blend. This was enough to fill one 16oz mason jar and it is truly addicting. I’m using it as a cake filling for my son’s 3rd birthday party in a couple days and I couldn’t help but put some on a slice of toast for myself as soon as it was done.
All in all, a sugar substitute can most certainly be used and it didn’t affect the consistency at all. I feel that both pineapple and bananas are already SUPER sweet so 3 cups of sugar seemed just a bit much for me – plus I’m on weight watchers haha.
Anyway, thank you for this awesome recipe! Everyone is going to love it.
Hi Mack! Thank you so much for sharing your adaptations. I know that other readers will be interested in reading this. And what a great idea to use it as a cake filling. You’re a genius! Man I wish I had some on a piece of toast right now though!! Thanks again, Deb – The Oldest Sister
What can I substitute for the coconut? I would love to make the recipe but I am allergic to coconut : (
April, you can just omit the coconut or the original author suggested using mango! Good luck! Deb- The Oldest Sister
Thank you so much I’m going to make this soon!
Too much sugar….
I wonder if you added a drop or so of yellow food coloring right before putting it in the jars would work for keeping the color? I want to make this and can it in the small jars.. I will have to experiment with half a recipe maybe.
Great idea Rhonda! I’d love to hear if that works! Deb – the Oldest Sister
How many pint jars will this recipe make?
Hi Eileen! hmmm…if I remember right it made three. But I can barely remember my kids names, so I hope that’s right! lol Deb – The Oldest Sister
I make similar jam but use fresh pears instead of bananas. I use pineapple in juice and splendor. It taste great and was a hit at work on hot buttered biscuits. Also good on pork. My grandmother called it Mississippi pear honey.
Hot buttered biscuits….I can taste them now. And Mississippi Pear Honey? I’m going to check that out! Deb – The Oldest Sister
FYI—- This is fine if you keep it in the fridge, however, this is NOT safe to keep on the shelf and should not be water bath canned. It is only safe to freeze or keep in the fridge. Banana is too dense to safely can.
Hi Deb, Thanks for the helpful info. Ours never lasts long enough to just sit on the shelf but definitely good to know!
This isn’t true. If you were to can bananas straight, yes. The cooking process breaks the banana down and sterilizes everything in the mixture (there are no banana chunks). The article is talking about a straight water bath.. this is different. Think of banana baby food.. this is closer to that process than just a water bath in a pressure cooker.
Just made a batch. I ground up my flake coconut in grinder. Tastes awesome.
Tina….so glad you liked it! Deb – The Oldest Sister
Made this and it was tasty but way to sweet and did not thicken up, once I modified the original recipe it turned out thicker not so sweet and no coconut would I make this again? No
Mela, so sorry that this was not to your liking. It is definitely sweet!
I could nothing round coconut, so I used flake. Just unsightly asking it and tried little and wow, it is sweet but yummy!!!!! I love Cnut so the flake pieces do not other me, but if you are nota huge fan of he texture, ground would be best (probaly would no eve know I was in there ). My kids are going to flip when they try this!!!!
How much does the recipe make?
Hi Kim,
It’s been a little while since I made this but I think it made 4 or 5 pint jars. Hope that helps! Deb
I am reading the post and comments with horror as I realize how many folks are going to be harmed by not following proper food prep steps. This sounds yummy and should be eaten now or frozen, but the suggestion of canning banana is a complete no-no… Please consult a Master Food Preserver site such as SB Canning, or follow a Ball recipe for complete safety… Luckily, this stuff is so good it doesn’t seem to stay for long, but PLEASE don’t be foolish with you health and safety.
Hi Valori! You are right that this recipe needs to be refrigerated or frozen and not stay sitting on a shelf. But you are also right in that it is so yummy that it doesn’t last long! Thanks so much for stopping by! Deb
What if you use a pressure cooker to process it? My understanding is thta anything can be canned in a pressure cooker.
Hi Wendy! I’ve never tried it in a pressure cooker cuz’ I don’t have one but if you try it that way, I’d love to hear about it! Deb
My thoughts exactly banana’s ph balance is on the borderline and to dense for a water bath.. Use refrigerator or freezer…
I made this last year for Mother’s Day brunch and it was awesome! Everyone loved it and I’m not big on cooked bananas. Served on waffles with whipped cream kona coffee and I almost thought I was in Maui 😉
Almost forgot we tasted it before we cooked it and it was delish, I was lucky there was any left when we were finished. Thanks
Jessie….so glad you liked. It doesn’t last long around my house either! Thanks so much for stopping by. Comments make our day! Deb
way to much sugar for my taste. I would have to cut that down a lot
It is sweet but with banana and pineapple I’m sure it will be plenty sweet with less sugar. Deb
How thick should it be before considering it done?
Hi Mary! I haven’t made this in a while but when it looks like the texture of a jam, then you should be good. It didn’t take very long. Hope that helps! Deb
If it has to be in a freezer or fridge, could it be stored in the storage bags that sucks all of the air out? I know there are jams & jellies that can be stored this way. How long does it keep in a freezer? Thanks
Hi Teddi, I have never used those bags but I think they would work. This will last in the fridge for about 4 weeks – if it doesn’t get eaten first and probably around 6 months if put in the freezer. Let me know if you like it! Deb – The Oldest Sister
Hi!
About how many jars and what size should the original recipe fill??
I want to make this in jam jars (8oz?) for party favors 🙂
Hi Natasha! If I remember right this made 4-5 pint jars so it would probably make 8-10 8oz jars. What a fun idea to make party favors with this! I’d love to hear how it turned out! Deb – The Oldest Sister
I made peach, pear and apple butter using honey and it was great. I also made jam and applesauce using 100% apple juice and honey and the sure jell for low or no sugar and its ok too. Im going to try this with pectin and honey….cant hurt to try and even a fail as far as thickness is bound to taste good. i have eaten many an experiment as a topper for frozen yougurt, oatmeal and pancakes rather than what it was supposed to be lol.
Jackie, I would love to know how this turns out for you! But no matter how you make it, it is yummy! Deb
I just made this. Cut back on the sugar and used the juice of half a lemon.
It’s fabulous.
I’m going to mix a bit in with Greek yogurt.
Seriously, isn’t this yummy? Thanks Jane!
Why bottled lemon juice and not fresh squeezed? Could you used fresh squeezed?
Carrie, I think fresh should be fine. Hope you like it!
Ripe banana’s WITH brown spots are the healthiest way to eat/use them. I don’t usually touch one that doesn’t at least have brown, most of them near black. I use coconut sugar in all my jelly/jam recipes, at least it is natural, not white sugar. 🙂 am anxious to try this one.
Hi Patti! If you’ve read any of the previous comments, you will see that this recipe is very sweet but OH SO GOOD!!! Sure hope you like it! Deb
Do you use sweetened or unsweetened coconut? Thanks.
Both will work but this is a very sweet jam so you might want to use the unsweetened. Thanks for stopping by Julie! Deb
How many jars did this make and what size jars are they? It looks delicious, cant wait to try it!!!
It’s been a little while since I made this but I think it made 4 or 5 pint jars. Hope that helps! Deb
Can I used desiccated coconut for this recipe?
I have never used dessicated coconut but after reading about it, I think it will work just fine although I can’t guarantee any results. I’d love to know how it worked for you! Deb
I just made this. It’s REALLY sweet but really good. It took a long time before it thickened. I finally turned the heat back up to high and kept stirring until it thickened. I was stirring from start to finish for 50 minutes. I also used my immersion blender to break up the bannanas about half way through the cooking and stirring. Has anyone tried making this in the crockpot? The next time I make a batch I’m going to throw it in the crockpot on low for 8 hours and if it’s not thickened after that long I’ll take the lid off and I’ll bet it thickens. I did apple butter in the crockpot and it worked great. I was just wondering if anyone else had tried doing it that way.
I forgot to add that I did not find the coconut powder in the stores near me so I used regular coconut and my food processor to grind it up some. It still had chunks of coconut but they were not noticable when it finished cooking and seemed to work great.
I would love to know if it works in the crockpot. What a great idea! Deb
Just made a batch, following the recipe exactly. I simmered for around 20 mins and got 5 1/2 pint jars out of it. Looks great, smells great, can’t wait to have it on a toasted english muffin tomorrow.
Barbara, so I’m dying to know how your english muffin was!! Did you like it? Deb
I added a large very ripe mango to the mix. I also dropped the sugar to 2 cups and added pectin. OH MY STARS!!!! This is amazing! I will be making A LOT more of this!
I seriously LOVE Mango. That is going to be a great addition! Deb
I just bought regular flake coconut and put it in the food processor, that worked fine!
Hi Beth, I’m glad to hear that worked. I’ve been wanting to make another batch that way. Thanks so much for sharing! Deb
Hi there,
Made this and it is absolutely AMAZING!! Do have a question though: does it definitely have to be refrigerated? I plan on making more of it for my co-workers Christmas gifts. I have also made the following jams: strawberry-kiwi, kiwi, kiwi daiquiri, pina colada, caramel apple, orange marmalade, carrot cake, pear, and peach. Now I’m just looking for a way to package/gift wrap these jams. Any suggestions?
Thank you,
Dianna
Dianna, yes it does need to be refrigerated because of the bananas. Boy I wish I was on your Christmas list! I would love some of those other flavors! haha Deb
I had never heard of Monkey Butter before, it sounds really good I am going to try and make it in the next few days.
Caroline, it is very sweet but pretty yummy! I’d love to hear how you like it!
This is really good. Definitely not for the diabetic crowd. My question is how long everyone cooked it down. I made mine today and took over an hour of simmering to get it nice and thick. Maybe next time I’ll add some pectin to help it along.
Yes, definitely not for a diabetic! Mine has never taken an hour so maybe some pectin, as you said, might help!
The coconut that the recipe is using from WinCo is a unsweetened coconut found in the Bulk Foods Dpt.
Hi, Will try this as it sounds delish! As for the ground coconut, in NS it is called desiccated and found beside the other in the grocery stores. Even SS has it in the no name brand. Thanks for the recipe!
How much does this recipe make? Thanks!
About five pint jars. Hope you like it!
You can also get that ground coconut at East Indian grocery stores.
WOW! I never heard of Monkey Butter but I can see where it would be awesome! Bet the grandkids and great-granbabies would love it, too. Got to try it, SOON! Thank you for sharing!
I’d love to know how you like it Vicky! Deb :o}
I’m thinking this would be awesome stirred into oatmeal.
Oh my gosh…I agree!
There is a product produced in Canada called XyloSweet, a plant sourced sweetener. It is a sugar substitute. I have a friend who is unable to eat breads or sugars so have been making her gluten free things and have used the XyloSweet instead of sugar and it works beautifully. It is made of 100% pure xylitol . FYI
Anne, thanks so much for the tip! Deb
How many jars does this recipe make?
About five pint sized jars. Deb :o}
Was looking for a bake sale idea and found you and this fabulous recipe! I’m gonna make a few batches and see how it goes. Everyone is always looking for a new idea and I’m shamelessly stealing yours. Wish me luck and thanks!
Oh my gosh Leslie, now I’m nervous! haha I have no worries that most people will love it! It is a little sweet but so darn good! I’d love to hear how it goes. Deb
Running a hot water bath canner with 2 to 2-1/2 pint jars seems like wasted energy. Has anyone ever tried quadrupling the recipe and canning 10 pint jars at once? I know some jellies I have canned do not like multiple recipes at once. This recipe cries out for many jars to go in Christmas baskets.
I have made this recipe multiple times but never with a water bath (I usually just freeze it) so I’m not sure about increasing the recipe. But I love the idea of putting it in Christmas baskets!
I’m trying to cut back on regular sugar. Has anyone tried this with coconut sugar?
I have used this in between the layers of banana cake and it is very yummy!!
Oooh…what a great idea!
How would using coconut sugar be instead of white sugar? Sounds delish either way, I will be making this!!!
Hi Debbie! Hmmm….I’m not sure about that substitution, I’ve never used coconut sugar before but it sounds like it would be a great addition!
How much does this recipe yield? Sounds amazing! Can’t wait to make it. Thanks for posting this!
Hi Ivet! It makes around 5 pint jars. I’d love to hear how you like it!
Just tried this recipe tonight, halved it since I didn’t have 5 bananas, and cut the sugar down to 1 tbsp of raw honey. It turned out amazing! I didn’t have any problem with thickening and only stirred it for probably 15 minutes. I made it to put on homemade gluten free graham crackers but also thought it would make an amazing milk shake blended with vanilla ice cream (we’ll be using coconut milk ice cream) or as an ice cream topping.Yum! Thank you so much for sharing!
So glad this worked out for you Michelle! I love how it tastes!
I tried it, and I liked it. The only change I made was to reduce the amount of sugar to 2 cups. It was still crazy sweet…maybe because of the bananas. Great stuff it was. Especially with the coconut…Yum-m-m! I reminded me of when I found coconut jam when I went to Barbados. However, I have never found a recipe for coconut jam anywhere, and neither could I find any in a store.anywhere. I don’t suppose you know where a girl could get such a thing, do you?
hmmm…don’t think I’ve seen a coconut jam but being a lover of coconut, I’m sure that I would LOVE it! Thanks so much for stopping by Michelle and I’ll keep my eyes open for a recipe for that!
It’s easy to make a finer textured coconut by processing it in a food processor. I do this often when making truffles, so that the coconut I roll some of them in, is in smaller pieces.
Thanks so much for the great tip!
I just found this blog this afternoon and I tried it out immediately! It’s awesome. Because I never have any clue what the american quatities are (and I’m too lazy to look it up) I just winged it. And to great success.
I wrote a blog about it as well, with link to this blog of course.
https://blog-edelsteenkralen.nl/2015/05/apenboter-nom-nom-nom/
Thank you!
I just saw your blog! Great job! So glad you liked it and hope that you come back soon! Thanks, Debbie
For those of us who might want to try a sugar free alternative, I would say go ahead. If you are already eating most things without sugar, you won’t miss the 3 cups in this recipe. Bananas are pretty sweet by themselves. Especially if you let them ripen long enough. You could also put in some honey (maybe a cup, and at the end after it has a chance to cool down so as not to kill the good bacteria if you are using raw) and possibly some butter(?). I am going to play around with this recipe. I love adapting them to something I would allow my kids to have more regularly.
Thanks for sharing!
Anybody ever tried adding mandarin oranges? Would you just add them or use less of another fruit?
Thanks. I’m assuming canned and grind up first.
For those wondering about GROUND COCONUT, you can easily buy it on Amazon. Bob’s Red Mill makes a brand of Unsweetened medium ground coconut that should help cut the sweeteness of the recipe without sacrificing taste. I use the Unsweetened ground Coconut from Bob’s Red Mill in a coating mized with Panko crumbs to make baked Chicken Fingers or baked butterfly shripm. First you dip the meat/fish in an egg bath and then dredge through the Panko/Coconut mix. I add a little coconut milk to the egg mxture for taste. Sometimes I double coat the Chicken or Shrimp. You can add chili flakes or spices to the coating. Then just bake until done after spraying a Silpat with Pam. They come out crspiy and delicious!. Whole Foods also carries the Bob’s red Mill Unsweetened Ground Coconut. Good luck with your Monkey Butter! Hope this tip helped.
Wow!!! I can’t wait till I’m done with my juice cleans to try this out! It looks amazing!
Hi Zulay!
It definitely is sweet but oh, so good!
For those wondering about the “ground coconut”, another name for it is “dessicated coconut”, or “macaroon coconut”. Our local health food store carries it, unsweetened. Which, I have to confess, I actually prefer over the sweetened, shredded coconut most recipes use.
Kristine, thanks so much for the tip! I know I had to look around a while before I found it.
Instead of processing this, can it be frozen in airtight bags?
I have not done that before but my best guess is that will work!
The ingredients sound like they do not need sugar at all. Maybe a touch of honey
About your note from last January that all jam needs to be refridgerated or froze; Does that mean you shouldn’t boil bath process it for food storage in mason jars without refridgeration? I wanted to store it on my pantry shelves rather than putting it in the freezer.
From everything we’ve read, we suggest it be frozen for the safest results.
I have made several jams in my lifetime and sealed them in a water bath and stored in the pantry in a cool dark area and they have all always done just fine.
Hi, thank you for this recipe. That is one of the best jams ever!
We love it too!!!
Do you think it could be done in a crock pot?
Oh Barb, I have no idea. Any one out there know about this?
sweetened coconut?
No this was not sweetened coconut but the grated that isn’t sweetened. Hope that helps!
I’m wondering about adding some cocoa. What do you think?
Dana I’m not sure how the cocoa would work with the other ingredients so I would be leary about doing it bbut if you try it, I’d love to hear how it turns out!
Hi, I like the taste but the texture is funky. Not sure what I did wrong but it’s mushy. Could it be that i oversimmered? It’s the pineapple i think that has turned into a gritty/mushy texture. I think I will try mango instead of pineapple next.
hmmm Katie…I haven’t heard anyone else that had that result. Not quite sure what the problem is. I’ve made quite a few batches without a glitch!
can i make this with raw sugar as well? and would the amounts change?
Oh Holly! I have never made this with raw sugar so I can’t say for sure but my best guess is that you would use the same amount and I think it should be fine.
Can you list about how much this makes please?
It makes about 5 pint jars
Kudos to you for making sure people know this recipe can not be canned safely!! It tastes wonderful but must be kept in the fridge–not that it will last that long 🙂
haha Ours never last long either!
How much does this recipe make? I see you are using 16oz jars.
What you people are calling ground coconut is the standard in Oz. We call it dessicated coconut, and we have to go searching if we want flaked. I’m going to try it when my bananas get ripe. I’m always looking for some way to use them, and this season the bunch is over a metre long. (that’s 4 feet +)
Yes! Dessicated coconut is the correct term!
Hello , was wondering why would you need to put in refrigerator or freezer if you water can it ..
thanks for any info
If I make this and do the 15 min water bath… are you saying it still needs refrigerated? I cannot give this as Christmas gifts??
Thank you
This is such a great flavor. I halved the recipe and instead of sugar, I added one cup of Stevia in the Raw for baking (measures cup for cup to sugar) I did not add pectin. Hot off the stove it tastes great, although you can taste the stevia. Will try to tweak next time I make it and maybe forgo sweetener altogether.
Hi Sheryl! What a great idea. Don’t you just love the flavor? It sure didn’t last long in our household. Thanks for stopping by! Deb – The Oldest Sister
Hi. Just wanted to share my thoughts on Stevia. i used it in a batch of the most beautiful peach jam you ever saw. I used it cup for cup instead of sugar. It tasted great while it was cooking and even when you taste it its good but there is a funny bitterish aftertaste to it that is comon to stevia. I found it to be there even in agave. I used raw stevia too btw. Anyway, I just started using hiney, slightly less than called for in the recipe because I think honey is awfully sweet and so far so good. No funny aftertaste. It is yummy. if you use as much as is called for for the sugar then i am afraid it might be too liquified. Its worth a try if you are cutting out sugar.