Monkey jam is the bread spread for banana lovers

Yankee Chef logoBy Jim Bailey

Monkey butter should be the appropriate name for this delicious spread but somehow that name denotes something really fatty.

Besides, this “jam” is the end-all, beat-all of fruit spreads, especially for those of you who love the taste of peanut butter and bananas together. Use it in place of other types of fruit spreads. The banana will not brown as it holds in your refrigerator.

If desired, add a couple drops of yellow food coloring for an even more vibrant yellow tone or add 10 caramel candies with the bananas while they are cooking for caramel banana monkey jam.

Monkey jam

Monkey jam a banana lover’s delight.

1 cup granulated sugar
1/2 cup brown sugar
2 pounds (1 bunch will be fine) ripe bananas, sliced thin
1 cup apple juice
2 tablespoons butter or margarine

Add all ingredients together in a large saucepan.

Over high heat, bring to a boil. Reduce heat to low and continue cooking until banana jam is thickened and much of the moisture has dissipated, stirring often to prevent burning, about 12 to 15 minutes.

Mash bananas periodically with a potato masher. When moisture has evaporated, remove from heat and transfer to a bowl. Cover and cool completely before serving.

Makes 4 to 5 cups

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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