Our first turkey egg of the year! — 3 Comments


    Makes 2-3 pints, or 5 half pints

    2 lbs (about 5 medium-size) unpeeled perfectly ripe bananas (no brown spots)

    2 cups fresh pineapple chunks (or 20 oz. can)

    1/2 cup of flaked coconut, any kind (natural or sweetened)

    3 cups of white sugar (1 cup less if using sweetened-flaked coconut or canned sweetened pineapple)

    1 fresh lemon, (zest & juice)

    Peel and slice bananas, and add all ingredients together in a large preserving pan. Bring to a boil, stirring often, and then reduce to a simmer for the next 15 minutes. (Cook until thick…it might take several more minutes, or it might take as few as 10 minutes.)

  2. My mother use to can monkey butter and she has since passed away and I can not find her recipe. I would love to get it from you so I can share this wonderful memory with my kids and grandchildren.

  3. Canning bananas is possible! Monkey butter is what it is called in the old canning books. It is equal parts pineapple and banana’s. We have done it and have about 11 pints left on my shelves. It is delicious in baking banana bread. Smoothies, ice cream. Pretty good possibilities. Send me and email and I will work on digging out the recipe for you all. I may do a post on my blog with pictures.