🍌 Monkey Butter
How to Make & Can Banana Coconut Pineapple Butter
🍌 Monkey Butter – a tropical fruit butter made with bananas, coconut, and pineapple!
📌 In This Article
🍌 Why Monkey Butter Is the Best
Monkey Butter is a tropical fruit butter made with bananas, coconut, and pineapple – and once you try it, you'll want to make it every year. It's sweet, creamy, and slightly tangy, with little pieces of banana and coconut throughout. Spread it on toast, biscuits, pancakes, or use it as a filling for cakes and sandwiches. The smell of it cooking is absolutely heavenly – your whole house will smell amazing.
- Tropical Flavor: Bananas, coconut, and pineapple in every bite.
- Perfect for Canning: Water bath canning makes it shelf-stable for up to a year.
- Great for Gifting: Beautiful homemade gifts in mason jars.
- Budget-Friendly: Made with simple, affordable ingredients.
- Versatile: Use on toast, biscuits, pancakes, and more.
- Kid-Approved: The whole family will love it.
- Smells Amazing: Your kitchen will smell like a tropical bakery.
- New Pantry Staple: Once you make it, you'll never want to live without it!
🧂 Ingredients & Equipment
Yield: About 8–10 half-pint jars | Prep time: 15 minutes | Cook time: 20 minutes | Process time: 10 minutes
Ingredients
Equipment
👩🍳 Step-by-Step Instructions
1 Prepare the Bananas
Peel the bananas and mash them with a fork or potato masher until smooth. You should have about 1½ cups of mashed banana.
2 Combine Ingredients
In a large, heavy-bottomed pot, combine the mashed bananas, crushed pineapple with juice, sugar, shredded coconut, lemon juice, vanilla extract, cinnamon (if using), and salt.
3 Cook the Monkey Butter
Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Once boiling, reduce the heat to a simmer and cook for 15–20 minutes, stirring frequently, until the mixture thickens and reaches a jam-like consistency.
4 Test the Set
To test if the Monkey Butter is ready, place a small spoonful on a chilled plate and place it in the freezer for a minute. If it wrinkles when pushed with your finger, it's ready. If not, continue cooking for another few minutes and test again.
5 Fill the Jars
Ladle the hot Monkey Butter into hot, sterilized jars, leaving ¼-inch headspace.
6 Remove Air Bubbles
Use a bubble remover or plastic spatula to release trapped air. Add more Monkey Butter if needed to maintain ¼-inch headspace.
7 Wipe Rims and Seal
Wipe the jar rims clean with a damp cloth. Place new lids and rings on the jars, tightening to fingertip-tight.
8 Process in Water Bath Canner
Place the filled jars in your water bath canner, making sure they're covered by 1–2 inches of water. Bring to a rolling boil and process for 10 minutes for half-pints (adjust for altitude).
9 Cool and Check Seals
After processing, turn off the heat and let the jars sit in the hot water for 5 minutes. Then remove the jars and let them cool on a towel-lined counter for 12–24 hours.
Check the seals by pressing the center of each lid. Sealed jars can be stored in a cool, dark place for up to 1 year. Unsealed jars should be refrigerated and used within 3 weeks.
🥫 Water Bath Canning Instructions
Equipment Needed: Water bath canner, half-pint jars, new lids, rings, jar lifter, funnel, bubble remover.
Canning Steps
- Sterilize Jars: Wash jars and lids in hot, soapy water. Keep jars hot until ready to fill.
- Fill Jars: Ladle hot Monkey Butter into hot jars, leaving ¼-inch headspace.
- Remove Air Bubbles: Use a bubble remover or plastic spatula to release trapped air.
- Wipe Rims: Clean jar rims with a damp cloth to ensure a proper seal.
- Add Lids: Place lids and rings on jars, tightening to fingertip-tight.
- Process: Place jars in water bath canner with water covering jars by 1-2 inches. Bring to a rolling boil and process for 10 minutes (adjust for altitude).
- Cool: Turn off heat, remove lid, and let jars sit in hot water for 5 minutes. Then remove and cool on a towel-lined counter for 12-24 hours.
- Check Seals: Press center of each lid – if it doesn't pop, it's sealed. Store sealed jars in a cool, dark place for up to 1 year.
✨ Pro Tips for Perfect Monkey Butter
- Use ripe bananas: The browner, the better for flavor.
- Don't skip the lemon juice: It balances the sweetness and helps the Monkey Butter set.
- Stir frequently: Monkey Butter can scorch easily – keep that spoon moving.
- Test the set: Use the plate test to know when it's ready.
- Leave ¼-inch headspace: Too much headspace can prevent proper sealing.
- Use new lids: Always use new lids for a proper seal.
- Label your jars: Include the date and contents for easy identification.
- Great for gifting: Add a ribbon and a tag for beautiful homemade presents.
- Make a double batch: It disappears fast!
🍽️ Serving Suggestions
On Toast
Spread on toast, biscuits, or English muffins
On Pancakes & Waffles
A tropical twist on breakfast
Sandwiches
Use like jam for PB&J or cream cheese sandwiches
Cake Filling
Use as a filling for cakes and cupcakes
Ice Cream Topping
Drizzle over vanilla ice cream
With Cheese
Pair with cream cheese or brie
Croissants
Spread inside a warm croissant
Gift Jars
Beautiful homemade holiday gifts
❓ Frequently Asked Questions
Canned and sealed properly, it lasts up to 1 year. Once opened, refrigerate and use within 3 weeks.
Yes, but you'll need to add extra liquid (like pineapple juice) to reach the right consistency. Canned crushed pineapple with juice is easier and more consistent.
You can, but sugar helps with preservation and texture. Reducing it too much will result in a thinner Monkey Butter that doesn't keep as long.
It may need to cook longer. Continue simmering and stirring until it reaches the desired consistency. The plate test will help you know when it's ready.
Yes! Freeze in freezer-safe containers for up to 6 months. Thaw in the refrigerator.
Yes, this recipe is safe for water bath canning due to its high acid content from the pineapple and lemon juice. Always follow USDA guidelines and adjust processing time for altitude.
Yes, but you may want to add a little more sugar to taste. Sweetened shredded coconut adds extra sweetness and texture.
📄 Printable Recipe Card
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║ MONKEY BUTTER ║
║ Banana Coconut Pineapple Butter for Canning ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 8-10 half-pints | PREP: 15 min | COOK: 20 min | PROCESS: 10 min
INGREDIENTS:
- 4 cups crushed pineapple (with juice)
- 3 cups granulated sugar
- 3 bananas, mashed (about 1½ cups)
- 1 cup shredded coconut
- ¼ cup lemon juice
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon (optional)
- ¼ tsp salt
EQUIPMENT:
- Water bath canner
- Half-pint jars with new lids and rings
- Jar lifter, funnel, and canning tools
INSTRUCTIONS:
1. Mash bananas with a fork or potato masher until smooth.
2. In a large pot, combine bananas, pineapple with juice, sugar, coconut, lemon juice, vanilla, cinnamon, and salt.
3. Bring to a rolling boil over medium-high heat, stirring constantly.
4. Reduce heat and simmer 15-20 minutes, stirring frequently, until thickened.
5. Test the set on a chilled plate. If it wrinkles when pushed, it's ready.
6. Ladle into hot, sterilized jars, leaving ¼-inch headspace.
7. Remove air bubbles with a bubble remover or spatula.
8. Wipe rims clean. Add new lids and rings, tightening fingertip-tight.
9. Process in a water bath canner for 10 minutes (adjust for altitude).
10. Cool jars on a towel-lined counter for 12-24 hours.
11. Check seals. Store sealed jars in a cool, dark place for up to 1 year.
12. Refrigerate opened jars and use within 3 weeks.
"House smells amazing! All jars sealed!" 🍌✨
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© Monkey Butter Recipe – Banana Coconut Pineapple Butter for Canning 🍌
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