First things first: This is the Healthy Living post, so you should know right up front that this is not really butter, nor is it made out of monkeys.
Now that we have that out of the way, what we DO have is a healthy, sweet and delicious spread that’s absolutely yummy on English muffins, toast, waffles, pancakes, over ice cream or on a sandwich with peanut butter, for starters.
The pineapple brightens the bananas, and the coconut gives it a lovely sweetness.
Bananas have tons of potassium, and the pineapple has lots of vitamin C.
5 medium-sized perfectly ripe bananas (no brown spots)
1 (20 oz) can crushed pineapple, not drained
1/4 cup ground coconut (Look near the flaked coconut. If you can’t find it, grind it yourself in a spice/coffee grinder or your food processor.)
3 cups white sugar (can substitute equivalent artificial or other natural sweetener)
3 Tbs bottled lemon juice
Peel and slice the bananas, and then put them into a large pot. Add the rest of the ingredients; put the pot on the stove to bring to a boil, stirring constantly.
After bringing to a boil, lower to a simmer and cook until thickened, still stirring constantly.
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 approximately 4 to 6 weeks. The lemon juice in the recipe will keep the bananas fresh.
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: if you process the jam in this method, it will turn out to be a little pink instead of the mellow yellow color.
Nutritional Information: Calories Per Serving: 206, Calories from Fat: 11, Fat: 1 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 2 mg, Potassium: 136 mg, Carbohydrates: 51 g, Fiber: 1 g, Sugar: 46 g, Protein: 1 g
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