When I ran across this recipe, it brought back memories of when I lived in Hawaii. I never tired of eating fresh bananas, fresh pineapple and even fresh coconut. Now to have them all mixed together in a jam...well that was just gravy. I named it Aloha Butter, but others refer to it as Monkey Butter.
Most people I have made Aloha ~ Monkey Butter for really like it. Others that don't usually have the same complaint, there's too much banana flavor. Well, the recipe can be modified to use less bananas, or even less coconut, or less pineapple. Just fill in with other ingredients, such as substituting mangoes or papayas instead of bananas, or do half and half. Remove the coconut all together. Maybe use fruit cocktail instead of pineapple. This recipe is limitless. But for me, I like it just the way it is. So here goes. Hope you enjoy.
5 medium sized bananas, ripe with very few to no brown spots
20 oz. can of crushed pineapple, with juice (I prefer packed in own juice)
1/3 cup shredded coconut
3 cups sugar
3 tablespoons lemon juice
- Peel and slice bananas into large heavy saucepan. Then add all ingredients.
- Bring to boil, stirring often. Once reached boiling stage, reduce to a simmer and cook until thick. As the mixture begins to thicken, stir constantly until desired thickness is achieved.
- Once thick, spoon Aloha ~ Monkey Butter into hot sterilized jars. Wipe edges of jars clean. Apply heated lids and rings.
- Process in a boiling water bath for 15 minutes.
Processing isn't necessary. However, Aloha ~ Monkey Butter must be refrigerated up to 2 weeks. Probably won't last that long, but give it a shot. Also, once processed, the Aloha ~ Monkey Butter may take on a slightly pink hue. This is nothing to be alarmed at. Personally, mine did not change colors.
|Jar on left not processed|
Jar on right processed
My husband and I love this on hot whole wheat bread. Others have used this as an ice cream topping. What's your favorite way to eat Aloha Butter?