This monkey butter is soooooo good. Seriously. I was shocked. You watch the ingredients go in the pan, and then you watch them cook.
And if you’re anything like me, you’ll probably be thinking, “meh, it’s just pineapple and banana, so what?” But just as the banana melts down and the sugar starts to bubble, you’ll find it hard not to sneak a taste.
As soon as my mixure was done simmering, I couldn’t resist any longer, and I tried a steaming little spoonful. And then I smiled.
Ingredients
- 4 perfectly ripe bananas NO SPOTS
- 14 oz can of crushed pineapple WITH THE JUICE
- 2 cups white sugar
- 3 Tablespoons unsweetened ground coconut I USED “MACAROON” COCONUT
- 3 Tablespoons lemon juice FROM A BOTTLE
Instructions
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Chop the banana into thin slices.
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Combine all of the ingredients in a large nonstick pan.
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Bring to a rolling boil, stirring often.
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Reduce the heat to low and simmer until the banana has dissolved and the mixture has thickened slightly (about 15 to 20 minutes), stirring frequently.
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Serve warm over ice cream or on toast, pancakes or waffles.
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Can be stored in the fridge for 4 to 6 weeks.