Sourdough Monkey Butter is a rich, tropical fruit spread made with bananas, pineapple, coconut, citrus, and sourdough discard. Despite its unusual name, Monkey Butter contains no dairy butter. The name comes from its smooth, buttery texture and its combination of fruits often associated with tropical flavors. Adding sourdough discard introduces a subtle tang that balances the sweetness of the fruit and adds depth to the finished spread.

This delicious preserve can be spread on toast, biscuits, pancakes, waffles, muffins, and especially fresh sourdough bread. It also works wonderfully as a filling for cakes, pastries, and sandwich cookies. The recipe below creates a smooth, flavorful fruit butter with a sweet-tart tropical profile and a hint of sourdough complexity.

What Is Monkey Butter?

Monkey Butter is a fruit preserve traditionally made with:

• Bananas
• Pineapple
• Coconut
• Citrus juice

Unlike jam, fruit butter is cooked longer until it becomes thick, smooth, and spreadable. The fruit is cooked down until natural sugars concentrate, producing a rich texture similar to soft butter.

Adding sourdough discard provides:

• Mild tanginess
• Greater flavor complexity
• Reduced food waste
• Better balance between sweetness and acidity

Yield

This recipe makes approximately:

• 6 half-pint jars

Preparation Time:

• 20 minutes

Cooking Time:

• 45–60 minutes

Total Time:

• About 1 hour 20 minutes

Ingredients

Fruit Base

• 4 ripe bananas, mashed
• 1 can (20 ounces) crushed pineapple, drained
• ½ cup pineapple juice
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest

Sourdough Component

• 1 cup sourdough discard

Use discard that is:

• Fresh
• Refrigerated
• Pleasantly sour smelling
• Free from mold

Sweeteners

• 2 cups granulated sugar
• ½ cup brown sugar

Coconut

• 1 cup sweetened shredded coconut

For a less sweet version, use unsweetened coconut.

Flavorings

• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt

Equipment Needed

• Large heavy-bottomed saucepan
• Potato masher
• Wooden spoon
• Measuring cups
• Fine grater
• Blender or immersion blender (optional)
• Sterilized jars
• Water bath canner (if canning)

Step 1: Prepare the Fruit

Choose very ripe bananas.

The best bananas for Monkey Butter are:

• Yellow with brown spots
• Soft and fragrant
• Naturally sweet

Peel and mash thoroughly.

Place mashed bananas in a large saucepan.

Add:

• Crushed pineapple
• Pineapple juice
• Lemon juice
• Lemon zest

Stir well.

Step 2: Add the Sourdough Discard

Add:

• 1 cup sourdough discard

Whisk thoroughly until fully incorporated.

The discard should disappear into the fruit mixture.

At this stage the mixture may appear slightly thin.

As cooking continues, it will thicken considerably.

Step 3: Add Sugars

Stir in:

• Granulated sugar
• Brown sugar

Mix until dissolved.

Brown sugar contributes:

• Richness
• Caramel notes
• Deeper color

Step 4: Begin Cooking

Place saucepan over medium heat.

Bring mixture to a gentle simmer.

Stir frequently to prevent sticking.

The bananas and pineapple will begin breaking down further as they cook.

Continue simmering for approximately:

• 15 minutes

Step 5: Add Coconut and Spices

Add:

• Shredded coconut
• Cinnamon
• Nutmeg
• Salt

Stir thoroughly.

The kitchen will begin filling with a warm tropical aroma.

The combination of pineapple, banana, coconut, and spices creates the signature Monkey Butter flavor.

Step 6: Simmer Until Thick

Reduce heat to medium-low.

Cook uncovered for:

• 30–40 minutes

Stir every few minutes.

The mixture should slowly reduce.

During cooking:

• Water evaporates
• Sugars concentrate
• Flavor intensifies
• Texture becomes buttery

The fruit butter is ready when it coats the back of a spoon.

Step 7: Blend (Optional)

For an ultra-smooth Monkey Butter:

Use:

• Immersion blender

or

• Standard blender

Blend until silky smooth.

For a more rustic texture, skip blending entirely.

Many people enjoy small pineapple and coconut pieces throughout the spread.

Step 8: Add Vanilla

Remove from heat.

Stir in:

• Vanilla extract

Vanilla is added at the end to preserve its aroma and flavor.

Step 9: Check Consistency

Place a spoonful on a chilled plate.

Wait 30 seconds.

Run your finger through it.

If the line remains clear without quickly filling in, the Monkey Butter is ready.

If too thin:

Continue simmering another 5–10 minutes.

Step 10: Prepare Jars

While the butter is still hot:

• Sterilize jars
• Keep jars warm

Clean jars help ensure safe storage.

Step 11: Fill the Jars

Using a funnel:

Fill jars with hot Monkey Butter.

Leave:

• ¼ inch headspace

at the top.

Step 12: Remove Air Bubbles

Run a non-metallic spatula around the inside edges.

This removes trapped air pockets.

Adjust the level if necessary.

Step 13: Seal the Jars

Wipe rims clean.

Place lids on jars.

Apply bands fingertip tight.

Step 14: Process in Water Bath

Place jars into boiling water.

Ensure water covers jars by at least 1 inch.

Process for:

• 10 minutes

Remove carefully and place on a towel.

Allow jars to cool undisturbed.

Step 15: Verify Seals

After 12–24 hours:

Check each lid.

A sealed lid should:

• Be firm
• Not flex when pressed

Any unsealed jars should be refrigerated.

Flavor Profile

Sourdough Monkey Butter offers multiple layers of flavor.

First Taste

• Sweet banana
• Tropical pineapple

Mid-Palate

• Coconut richness
• Brown sugar notes

Finish

• Vanilla warmth
• Gentle sourdough tang
• Light citrus brightness

The sourdough discard balances the sweetness beautifully without making the spread taste like bread.

Serving Suggestions

Sourdough Toast

This is perhaps the perfect pairing.

Spread generously on:

• Fresh sourdough bread
• Toasted artisan loaves
• English muffins

Pancakes and Waffles

Use as a tropical topping instead of syrup.

Yogurt Bowls

Swirl into:

• Greek yogurt
• Vanilla yogurt

Top with toasted coconut.

Ice Cream Topping

Warm slightly and spoon over:

• Vanilla ice cream
• Coconut ice cream
• Banana ice cream

Cake Filling

Use between layers of:

• Vanilla cake
• Coconut cake
• Pineapple cake

Cheesecake Topping

Monkey Butter pairs exceptionally well with cheesecake.

Oatmeal

Stir into warm oatmeal for a tropical breakfast.

Flavor Variations

Tropical Mango Monkey Butter

Add:

• 1 cup diced mango

for extra tropical sweetness.

Coconut Cream Monkey Butter

Add:

• ½ cup coconut cream

during cooking.

This produces a richer texture.

Spiced Holiday Monkey Butter

Increase:

• Cinnamon
• Nutmeg

and add:

• Ground cloves

for a festive flavor profile.

Rum Monkey Butter

Add:

• 1 tablespoon dark rum

after cooking.

This version should be refrigerated rather than canned.

Storage

Pantry Storage

Properly processed jars can be stored:

• Up to 12 months

in a cool, dark place.

Refrigerator

Once opened:

• Refrigerate
• Use within 3 weeks

Freezer

Freeze for:

• Up to 1 year

Leave expansion space in containers.

Troubleshooting

Too Thin

Cause:

• Insufficient cooking time

Solution:

Continue simmering until thicker.

Too Thick

Cause:

• Overcooking

Solution:

Stir in a small amount of pineapple juice.

Too Sweet

Cause:

• Very ripe bananas

Solution:

Add extra lemon juice.

Separation

Cause:

• Inadequate stirring

Solution:

Whisk thoroughly while cooking.

Final Thoughts

Sourdough Monkey Butter is a creative and delicious way to use sourdough discard while making a tropical fruit spread packed with flavor. The combination of bananas, pineapple, coconut, citrus, warm spices, and subtle sourdough tang creates a smooth, buttery preserve that is perfect for breakfast, desserts, and holiday gifting. Whether spread on fresh sourdough toast, layered into cakes, or enjoyed by the spoonful, this homemade Sourdough Monkey Butter offers a rich tropical taste and a unique twist on traditional fruit preserves.