When I was a kid, my Grandma would always make me "monkey jam" aka. banana jam. I have so many memories of her spreading it over a piece of warm toast for a snack while I was staying at her house. Since I was in the kitchen working on some recipes for the next OC Family Magazine issue, I decided to make some of her "monkey jam." I added some chocolate to put my own twist on our family recipe.
- 2 Large bars of chocolate (100grams each)
- 12 mini bananas (they are sweeter) or 4-5 regular bananas (they must be ripe)
- 1 cup of water
- 2 1/2 cups of raw sugar
Mix all the ingredients into a blender. Blend until thick and creamy. Store in the refrigerator for up to one week. Serve on warm toast or over pancakes.