One of my favorite You Tube contributors (Katzcradul) posted the recipe and instructions for making Monkey Butter, which is essentially a banana, pineapple and coconut spread. It's great on toast, peanut butter sandwiches, or over chocolate ice cream.
Having survived the Great Depression and the shortages during WW II, my mom and grandma were of a mind to can and stock items that might not be available regionally during unexpected disasters or plain old hard times. With all of these tropical ingredients, Monkey Butter is just the sort of thing that my grandma would have canned.
5 medium-size perfectly ripe bananas (no brown spots) 20 oz. can of crushed pineapple, not drained. 1/4 cup coconut (I prefer ground coconut) 3 cups of white sugar 3 Tbsp lemon juice (use bottled for uniform acidity)
Peel and slice bananas, then add all ingredients to a heavy saucepan.
Bring to a boil, stirring often, and then reduce to a simmer. Cook until thick. As the mixture thickens, stir constantly until desired thickness is achieved.
When thick, spoon mixture immediately into hot sterilized jars, apply heated lids and rings, and process in a boiling water bath for 15 minutes.
The monkey butter to take on a light pink hue when processed.
For step-by-step video instructions on making monkey butter, watch Katzcradul's video. Here's the link!
http://youtu.be/A2z5kfULzX4
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