Begin by slicing the ripe bananas into thin rounds. Set aside. Do not drain the crushed pineapple, as the juices are essential to the final consistency of the spread.

In a large, heavy-bottomed pot or Dutch oven, combine the sliced bananas, crushed pineapple with its juice, sugar, ground coconut, and lemon juice. Stir the mixture gently to distribute the sugar evenly.

Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent scorching.

Once the mixture reaches a steady boil, reduce the heat to medium-low. Continue to cook, stirring frequently, until the mixture thickens and reduces. This process typically takes 15 to 25 minutes. The bananas will break down and incorporate into the mixture, resulting in a smooth, slightly chunky texture.

The Monkey Butter is ready when it reaches a thick, jam-like consistency and coats the back of a spoon.

Remove the pot from the heat. Carefully transfer the hot mixture into clean, sterilized glass jars. Allow the contents to cool to room temperature before sealing the jars with lids. Store in the refrigerator for up to 2 weeks.