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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Banana Monkey Jam

Monkey Butter should be the appropriate name for this delicious spread but somehow, that name denotes something really fatty and 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, like I do. Use it in place of other types of fruit spreads. The banana will not brown as it holds in your refrigerator so the color you end up with should stay just as light as it sits in the refrigerator. If desired, add a couple drops of yellow food coloring for an even more vibrant yellow tone.


For 1 Batch(es)


  • 1 cup(s) granulated sugar
  • 1/2 cup(s) brown sugar
  • 2 lb(s) (1 bunch will be fine) ripe bananas, sliced thin
  • 1 cup(s) apple juice
  • 2 tablespoon(s) butter or margarine

Banana Monkey Jam Directions

  1. 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 12-15 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.
  2. Try adding 10 caramel candies with the bananas while they are cooking for Caramel Banana Monkey Jam.