Bananas, pineapple, coconut, lemon juice, and sugar come together in this fruity spread you’ll want to put on everything.
Okay, real talk — have you ever stumbled on a recipe so weirdly named you just had to try it? That was me with Monkey Butter. I saw the name, did a double take, and said out loud, “Wait…what even is monkey butter?” I pictured something wild and tropical — and honestly, this recipe totally delivered.
I first made this during one of those “I’ve got way too many ripe bananas” weeks (you know the ones). I didn’t want more banana bread. I wanted something…fun. Something that made me feel like I was on a beach somewhere — preferably holding a piña colada in one hand and a piece of toast slathered with fruity sunshine in the other. Monkey Butter hit that vibe.
And the best part? My kids love it. Like, beg-me-to-make-it-weekly love. We spoon it onto toast, swirl it into yogurt, and yeah — I may have dolloped it over vanilla ice cream once or twice. No regrets.
Why You’ll Love This Monkey Butter Recipe?
This isn’t just any fruity spread. This stuff is like sunshine in a jar. It’s:
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Sweet but not cloying, thanks to a little zip of lemon.
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Thick, glossy, and just the right amount of chunky (in a good way).
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Banana-forward but with a tropical kick from pineapple and coconut.
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So simple to make — just toss it in a pot and stir.
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And bonus? It makes the whole kitchen smell like a tropical getaway.
Sound good? Let’s dive into the ingredients.
Ingredient Notes:
Before we stir up some magic, here’s what you’ll need — and why it works so well:
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Bananas: Ripe bananas are key. They bring natural sweetness and that soft, spreadable texture.
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Crushed Pineapple (with juice): Adds brightness and acidity. Don’t drain it — we want those juices.
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White Sugar: Sweetens everything up and helps it set like a soft jam.
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Ground or Shredded Coconut: If you can find ground coconut, great. If not, shredded or even flaked works just fine. It adds texture and a gentle nutty vibe.
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Lemon Juice: Don’t skip it. It balances all the sweetness and keeps things tasting fresh.
Pro tip: Don’t overthink it. Use what you’ve got. If your bananas are a little overripe or your pineapple’s canned in chunks, just mash it all together and roll with it.
How To Make Monkey Butter?
Step 1. Start with your fruit base.
Grab a large pot or Dutch oven. Toss in your sliced bananas, then dump in the crushed pineapple with all the juices. Add sugar, coconut, and that splash of lemon juice.
Step 2. Bring on the heat.
Set the pot over medium-high heat and bring it to a low boil. Stir it now and then to keep it from sticking.
Step 3. Let it simmer.
Reduce the heat to medium-low and let it do its thing. Stir frequently — we want the mixture to reduce and thicken up. The banana slices will break down (that’s what we want!) and everything will become this dreamy, golden, gooey spread.
Want To Save This Recipe?
Step 4. Check for doneness.
Once it coats the back of a spoon (like a loose jam), it’s ready. Remove from heat.
Step 5. Jar it up.
Spoon your monkey butter into clean glass jars. Let it cool completely before sealing and popping into the fridge.
Storage Options:
Once cooled and sealed in jars, Monkey Butter keeps beautifully in the refrigerator for up to 2 weeks. Just make sure you’re using clean utensils to scoop it out each time.
Thinking of gifting it? Dress up the jars with a cute label or ribbon and you’ve got a sweet homemade gift.
Variations and Substitutions:
Want to make this your own? Here are some ideas:
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Coconut swap: Use coconut extract if you don’t have shredded or ground coconut.
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Sugar: Cut the sugar slightly if you prefer a less sweet spread.
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Add spice: A pinch of cinnamon or nutmeg gives it a warm twist.
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Add a kick: A splash of rum extract? I mean…why not?
What to Serve with Monkey Butter?
Monkey Butter is the definition of versatile. Try it with:
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Toast, bagels, or English muffins
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Swirled into yogurt or oatmeal
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As a topping on waffles or pancakes
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With vanilla ice cream (trust me!)
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Or just by the spoonful. I won’t judge.
Frequently Asked Questions:
Can I freeze Monkey Butter?
You can! Let it cool completely, then transfer to freezer-safe containers. Leave a little room for expansion. It’ll keep for up to 2 months.
Do I have to use canned pineapple?
Canned is easiest, but if you’ve got fresh on hand, chop it small and add a splash of water to mimic the juice.
Is Monkey Butter safe to can?
Nope, unfortunately. It’s not tested for safe canning, so always store it in the fridge or freezer.
So there you have it — Monkey Butter in all its fruity, tropical glory. Give it a try the next time your bananas start to go brown on the counter. I promise you, this one’s a keeper.
Can’t wait to hear what you think — how will you use your Monkey Butter?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Monkey Butter
Ingredients
- 1 20-ounce can crushed pineapple, including its juices
- 2 ¾ cups granulated white sugar
- 4 to 5 ripe bananas thinly sliced
- ¼ cup ground coconut or substitute with unsweetened shredded coconut
- ¼ cup freshly squeezed lemon juice
Instructions
Prepare the Ingredients
- Begin by slicing the ripe bananas into thin rounds. Set aside. Do not drain the crushed pineapple, as the juices are essential to the final consistency of the spread.
Combine Ingredients in a Saucepan
- In a large, heavy-bottomed pot or Dutch oven, combine the sliced bananas, crushed pineapple with its juice, sugar, ground coconut, and lemon juice. Stir the mixture gently to distribute the sugar evenly.
Bring to a Boil
- Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent scorching.
Simmer and Reduce
- Once the mixture reaches a steady boil, reduce the heat to medium-low. Continue to cook, stirring frequently, until the mixture thickens and reduces. This process typically takes 15 to 25 minutes. The bananas will break down and incorporate into the mixture, resulting in a smooth, slightly chunky texture.
Test for Doneness
- The Monkey Butter is ready when it reaches a thick, jam-like consistency and coats the back of a spoon.
Cool and Store
- Remove the pot from the heat. Carefully transfer the hot mixture into clean, sterilized glass jars. Allow the contents to cool to room temperature before sealing the jars with lids. Store in the refrigerator for up to 2 weeks.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
