Sunday, June 29, 2014

Monkey Butter

After reading reviews on this recipe on a few different sites, I decided to greatly reduce the sugar and use splenda, especially since I used sweetened coconut.  I loved this!  I made mine as freezer jam.
Monkey Butter
adapted from

5 medium-size perfectly ripe bananas (no brown spots)Beth mashed with potato masher
20 oz. can of crushed pineapple, not drained.
1/4 cup coconut (I prefer ground coconut)**Beth used sweetened and put it in a blender to make it fine.
3 cups of white sugar **Beth used 1 c Splenda
3 Tbsp lemon juice (use bottled for uniform acidity)

Peel and slice bananas, then add all ingredients to a heavy saucepan.

Bring to a boil, stirring often, and then reduce to a simmer. Cook until thick. As the mixture thickens, stir constantly until desired thickness is achieved.

When thick, spoon mixture immediately into hot sterilized jars, apply heated lids and rings, and process in a boiling water bath for 15 minutes or put in fridge or freezer.

1 comment:

  1. It looks interesting but the ingredients sound yummy.