Best Monkey Butter Recipes

MONKEY BUTTER (MONKEY JAM)

Steps:

• Add all ingredients to a saucepan slicing bananas over the top. Bring to a boil over medium heat, stirring often to prevent sticking. Continue stirring and mashing your fruit to get a thick consistency; about 20-30 minutes.
• Ladle hot jam into sterilized jars leaving 1/4 inch headspace. Using a chopstick or plastic knife, pop any air bubbles. Wipe rims spotlessly clean and place a sealing lid on top the jar. Place your lid and rings on finger tight and process in a water bath canner for 15 minutes for pint jars and 10 minutes for half-pint jars.
• If jar lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, or within one month of opening.
• Note: Product may turn a light pink hue.

CRUNCHY MONKEY PEANUT BUTTER-BANANA STICKS

Steps:

• Heat the peanut butter in the microwave on high for 20 seconds to loosen it, then stir honey into it. Place the granola into a food processor and lightly process to crush up the granola, nuts, and raisins. Peel and cut each banana in half across the middle. Insert a popsicle or chop stick into the cut end of each half-banana. Spread 1 side of each banana stick with 1/4 of the peanut sauce then coat liberally with spoonfuls of granola, gently pressing it into the peanut butter. Eat the bananas right off the sticks, but serve on a plate to catch the crumbs.

MONKEY BUTTER

Steps:

• 1. Add all your ingredients except bananas into a heavy saucepan then lastly slice up your bananas and turn on the heat. Bring to a boil, stirring often.
• 2. I used a potato masher to get the bananas to the consistency I wanted. Once you have it to a boil reduce the heat to a simmer. Cook until it thickens to your desired texture. Make sure you are stirring often. Now, this didn't take long for mine maybe 10 - 12 minutes or so cooking including the boiling point.
• 3. Once ready spoon mixture into sterilized hot jars and seal with lids. Then process with a 15 minute hot water bath.
• 4. Here is FDA link to the level of PH/acidity in vegetables and fruits. https://www.healthycanning.com/canning-bananas/ ***** (IF YOU ARE UNSURE ABOUT CANNING THIS RECIPE, PUT YOUR JARS IN THE REFRIGERATOR AND ALSO PRESSURE CAN TILL I CAN FIND A DEFINITE ANSWER FOR YOU ALL.)

MONKEY PEANUT BUTTER BARS

Steps:

• Cream butter and white sugar and brown sugar. Blend in 1/3 cup peanut butter, egg, vanilla, and baking soda. Add flour and oatmeal. Mix well!
• Spread in greased 13x9 inch baking pan. Bake at 350 degrees F (175 degrees C) for 20 minutes. Remove and sprinkle with chocolate chips.
• Return to oven and bake for eight minutes. Spread to smooth out chocolate chips. Cool! Mix icing and spread over bars. Refrigerate to set. Cut and eat.
• To Make Icing: Mix together 1 cup confectioners' sugar, 1/4 cup peanut butter and 3 1/2 tablespoons milk until it makes a spreadable consistency.

MONKEY PEANUT BUTTER BARS

Steps:

• Cream butter and white sugar and brown sugar. Blend in 1/3 cup peanut butter, egg, vanilla, and baking soda. Add flour and oatmeal. Mix well!
• Spread in greased 13x9 inch baking pan. Bake at 350 degrees F (175 degrees C) for 20 minutes. Remove and sprinkle with chocolate chips.
• Return to oven and bake for eight minutes. Spread to smooth out chocolate chips. Cool! Mix icing and spread over bars. Refrigerate to set. Cut and eat.
• To Make Icing: Mix together 1 cup confectioners' sugar, 1/4 cup peanut butter and 3 1/2 tablespoons milk until it makes a spreadable consistency.

PEANUT BUTTER-BANANA MONKEY BREAD

Steps:

• Heat oven to 350°F.
• Place bananas in 9-inch round pan sprayed with cooking spray; sprinkle with 1/4 cup nuts. Microwave brown sugar, butter, peanut butter, syrup and water in small microwaveable bowl on HIGH 1 min. or until butter is melted; stir until mixture is well blended. Drizzle over ingredients in pan.
• Use pulsing action to process granulated sugar and remaining nuts in food processor until nuts are almost ground; pour into shallow dish.
• Dip dough pieces, 1 at a time, in nut mixture, turning to evenly coat all sides of each piece. Arrange in single layer over ingredients in pan; top with any remaining nut mixture.
• Bake 25 min. or until golden brown. Cool 1 min.; invert onto plate. Remove pan. Top bread with any nuts remaining in pan; cool slightly.

MONKEY BUTTER RECIPE - (4.3/5)

Steps:

• Add all ingredients to a 3-quart pot/saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook until thick, stirring occasionally. (There should be almost no liquid left. This may take from 45 to 60 minutes.) Cool the monkey butter before filling and sealing in small glass jars, then refrigerate.

MONKEY BUTTER RECIPE - (4.5/5)

Steps:

• The original recipe stated that the author preferred ground coconut over flaked coconut and that she purchased it at Winco in the bulk food section. Well, we are lucky enough to have a Winco close by so I ran by and picked some up. I have never used ground coconut before and have just always used the flaked coconut. So if you haven't seen ground coconut, here is what it looks like:DSC_0807 It is much finer than the flake coconut. To start, peel and slice the bananas and then put them into a large pot. Add the rest of the ingredients and put on the stove to bring to a boil, stirring constantly. DSC_0811 After bringing to a boil, lower to a simmer and cook until thickened, still stirring constantly. I was worried that maybe the bananas were going to stay in huge slices but after cooking, they were reduced down into a jam texture. mmm...... When properly thickened, spoon the mixture into sterilized glass jars and let cool. At this point in the recipe, this jam can just be refrigerated and will keep for approx 4-6 weeks. The lemon juice in the recipe will keep the bananas fresh. But once your family tries it, it might not last that long. Or after putting the jam in the jars, you can seal the jars with sealing lids and rings and process in a water bath for 15 minutes. Just a note that if you process the jam in this method, it will turn out to be a little pink instead of the mellow yellow color like this: Monkey Butter Recipe - Banana, Coconut and Pineapple Jam! Crazy good on toast, english muffins or even ice cream! │madefrompinterest.net Of course, I couldn't wait until this completely cooled before taking a taste and... Oh. My. Word. This is crazy good! Like monkeys swinging from the rafters good. Like Gorilla pounding on their chest good. Like...okay..I know...that's enough! Just a warning that it is on the sweet side, but crazy good. I'm thinkin' I'm putting this on PB&J's, english muffins and even over ice cream. I know that your family will go "Ape" over this Monkey Butter because This Pin Rocks! ***Update Jan 19, 2014 - Whether or not you just cook this jam or use the 15 minute water bath process, this jam should be kept in the refrigerator or freezer***

STUFFED CHOCOLATE-PEANUT BUTTER MONKEY BREAD

Steps:

• Heat oven to 400°F.
• Spray 12-cup fluted tube pan or 10-inch tube pan with cooking spray; sprinkle flour, then nuts into pan. Melt 2 Tbsp. butter; mix with sugar. Spoon over nuts.
• Separate each can of dough into 10 biscuits; flatten each to 1/4-inch thickness. Spoon peanut butter onto centers of biscuits, adding about 1 tsp. peanut butter to each biscuit. Top each with 1 chocolate square. Gather up edge of each biscuit to enclose filling, then press together to seal. Roll each into ball.
• Melt remaining butter. Empty pudding mix into shallow dish. Dip top of each ball in butter, then in pudding mix. Arrange half the balls, dipped sides up, in single layer in prepared pan. Repeat with remaining balls to make second layer. Top with any remaining pudding mix, then drizzle with any remaining butter.
• Bake 30 min. or until golden brown. Cool bread in pan 1 min. Invert onto serving plate; carefully remove pan. Melt remaining chocolate; drizzle over bread. Top with any nuts remaining in pan; cool slightly.

NEIMAN MARCUS MONKEY BREAD WITH STRAWBERRY BUTTER RECIPE - (4.3/5)

Steps:

• Strawberry Butter: Whip butter in a bowl with electric mixer until fluffy. Fold in strawberry preserves. Return to refrigerator and allow butter to solidify. Neiman Marcus Monkey Bread: In the bowl of a stand mixer or in a large bowl, drizzle the yeast over the warm milk, stirring to combine. Set aside for a few minutes to hydrate the yeast. Meanwhile, in a separate large bowl, sift together the flour, sugar and salt. Using the paddle attachment with a stand mixer, or a hand-held mixer, beat the softened butter into the yeast mixture. With the mixer running, add the flour mixture until thoroughly combined, scraping down the sides of the bowl as needed (as the dough thickens you may need to do this by hand). Continue to mix on medium speed until the dough appears sticky but becomes smooth to the touch when you roll a small piece into a ball, about 2 minutes. Form the dough into a disc and transfer it to a lightly greased bowl. Cover loosely with plastic wrap and set aside to rise in a warm place until doubled in volume, about 1 hour (time will vary depending on the temperature in the room). After dough has risen, turn out onto lightly floured work surface. Punch down and roll out to 1/4 inch thickness. Cut into 2″ diamond shaped pieces. Dip each piece in melted butter. Arrange in a 4″ pie pan, 4 or 5 overlapping pieces per loaf. Allow to rise for 1/2 hour. Bake 30 to 40 minutes or until brown. Remove from oven and brush with more of the melted butter.

PEANUT BUTTER-BANANA MONKEY BREAD

Steps:

• HEAT oven to 350°F.
• PLACE bananas in 9-inch round pan sprayed with cooking spray; sprinkle with 1/4 cup nuts. Microwave brown sugar, butter, peanut butter, syrup and water in small microwaveable bowl on HIGH 1 min. or until butter is melted; stir until mixture is well blended. Drizzle over ingredients in pan.
• USE pulsing action to process remaining nuts and granulated sugar in food processor until nuts are almost ground; pour into shallow dish.
• DIP dough pieces in nut mixture, turning to evenly coat each piece. Arrange in single layer over ingredients in pan; top with any remaining nut mixture.
• BAKE 25 min. or until golden brown. Cool 1 min.; invert onto plate. Remove pan. Top bread with any nuts remaining in pan; cool slightly.

STUFFED CHOCOLATE-PEANUT BUTTER MONKEY BREAD

Steps:

• Heat oven to 400°F.
• Spray 12-cup fluted tube pan or 10-inch tube pan with cooking spray; sprinkle flour, then nuts into pan. Melt 2 Tbsp. butter; mix with sugar. Spoon over nuts.
• Separate each can of dough into 10 biscuits; flatten each to 1/4-inch thickness. Spoon peanut butter onto centers of biscuits, adding about 1 tsp. peanut butter to each biscuit. Top each with 1 chocolate square. Gather up edge of each biscuit to enclose filling, then press together to seal. Roll each into ball.
• Melt remaining butter. Empty pudding mix into shallow dish. Dip top of each ball in butter, then in pudding mix. Arrange half the balls, dipped sides up, in single layer in prepared pan. Repeat with remaining balls to make second layer. Top with any remaining pudding mix, then drizzle with any remaining butter.
• Bake 30 min. or until golden brown. Cool bread in pan 1 min. Invert onto serving plate; carefully remove pan. Melt remaining chocolate; drizzle over bread. Top with any nuts remaining in pan; cool slightly.

PEANUT BUTTER MONKEY BREAD

Steps:

• 1. Heat oven to 350 degrees. 2. Microwave brown sugar, butter, peanut butter, syrup and water in microwaveable bowl on high 1 min. or until butter is melted; stir until mixture is well blended. Pour into 9 in. pan sprayed with cooking spray; sprinkle with 1/4 c. nuts. 3. Use pulsing action to process remaining nuts and sugar in food processor until nuts are almost ground; pour into shallow dish. 4. Dip dough pieces in nut mixture, turning to evenly coat each piece. Arrange in single layer over ingredients in pan; top with any remaining nut mixture. 5. Bake 25 min. or until golden brown. Cool 1 min.; invert onto plate. Remove pan. Top bread with any nuts remaining in pan; cool slightly.

PEANUT BUTTER MONKEY BREAD

Steps:

• Heat oven to 350°F.
• Microwave brown sugar, butter, peanut butter, syrup and water in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until mixture is well blended. Pour into 9-inch round pan sprayed with cooking spray; sprinkle with raisins and 1/4 cup nuts.
• Use pulsing action to process remaining nuts and granulated sugar in food processor until nuts are almost finely ground; pour into shallow dish.
• Dip dough pieces in nut mixture, turning to evenly coat each piece. Arrange in single layer over ingredients in 9-inch round pan; top with any remaining nut mixture.
• Bake 25 min. or until golden brown. Cool 1 min.; invert onto plate. Remove pan. Top bread with any nut mixture remaining in pan; cool slightly.