Here's the recipe from Learn to Preserve.
Makes ~ 2-3 pints, or ~ 5 half pints2 lbs medium-size perfectly ripe bananas (about 5, with no brown spots)
2 cups fresh pineapple chunks (or 20 oz. can)
1/4 cup of flaked coconut, any kind (natural or sweetened)
3 cups of white sugar
1 fresh lemon, zested & juiced
1.) Peel and slice bananas, then put banana slices, along with remaining ingredients in a large preserving pan.
2.) Bring to a boil, stirring often, and then reduce to a simmer for the next 10 minutes.
3.) Cook until thick, which may take as few as 10 minutes; but it may take as many as 20 minutes or more. (Water content varies in bananas and pineapple.)
4.) While the mixture is simmering, use a potato masher, or large sturdy slotted spoon, to periodically mash the fruit down, between bouts of stirring to prevent any preserves from sticking.
5.) Ladle jam into clean hot jars, leaving 1/4" headspace.
6.) Using a chopstick or plastic knife, pop any air bubbles you might see in the Monkey Butter.
7.) Wipe rims spotlessly clean and place a sealing lid on top the jar. Next, screw a band onto the jar until it's "finger-tight".
8.) Process jars in a Boiling Water Bath for 10 minutes (half pints) and 15 minutes (pints).
> If jars lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, or within one month of opening.