The Best Monkey Butter Recipe
- Ready in: Prep: 5 M, Cook: 20 M, Total: 25 M
- Complexity: easy
This five ingredient monkey butter is so easy to make and tastes sooooooooo good. I was eating it by the spoonful. It tastes amazing on ice cream, or you can serve it with pancakes, waffles or even spread it on toast or english muffins. Yum!
Step by Step Directions
If you can’t find perfect bananas either, don’t worry about it. These ever-so-slightly under ripe bananas worked perfectly and I’m sure that bananas with a couple of spots would work as well. I just don’t recommend using over ripe bananas, or it will end up tasting crazy sweet.
I used “macaroom” coconut from the bulk store. It’s just ground coconut flakes (unsweetened). If you have any troubles finding it, throw a couple of tablespoons of regular coconut flakes into a small food processor and pulse until it turns into small bits.
Put all the ingredients into a large nonstick pan.
Bring the mixture to a boil on high heat, stirring frequently.
Then reduce the heat to low and simmer it until the banana has completely dissolved and the mixture thickens up. It took about 15 to 20 minutes.
It ends up having a texture similar to apple sauce. Maybe just a little bit thicker than apple sauce.
As I said, it would go PERFECTLY with ice cream. Or you could spread it on toast, or serve it on pancakes or waffles. I bet it would taste amazing if you added a bit right to the pancake batter too.
The lemon juice keeps the bananas from going brown, so it will last in the refrigerator for about 4 to 6 weeks.