Yield: 3-4 --6 oz. mason jars
3-4 ripe bananas
⦁ 1 small can crushed pineapple (with the juice) (about 1 cup pineapple)
⦁ 1 cup coconut palm sugar
⦁ 1 pinch salt
1. Add all ingredients to a saucepan. Bring to a boil over medium heat, stirring often to prevent sticking. Reduce heat to a simmer. Continue stirring and mashing the fruit with a potato masher or use an immersion blender, to a thick consistency; about 30-45 minutes or until thickened to your preferred consistency.
Ladle the Banana butter into clean, sterilized mason jars or freezer containers. Allow to cool.
Place it in the refrigerator and use within one month after opening. Or to keep long term, place in freezer containers and it will keep up to 6 months.
Note: Coconut Palm sugar is an alternative sweetener for those with dietary concerns. It tastes similar to brown sugar and will not raise the glucose level for most diabetics. The Coconut sugar is available in many grocery outlets or health food stores and available online.
Tip: If you want light color fruit dip, use white granulated sugar or white sugar substitute.
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