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Add all your ingredients except bananas into a heavy saucepan then lastly slice up your bananas and turn on the heat. Bring to a boil, stirring often.
I used a potato masher to get the bananas to the consistency I wanted. Once you have it to a boil reduce the heat to a simmer. Cook until it thickens to your desired texture. Make sure you are stirring often. Now, this didn't take long for mine maybe 10 - 12 minutes or so cooking including the boiling point.
Once ready spoon mixture into sterilized hot jars and seal with lids. Then process with a 15 minute hot water bath.
Here is FDA link to the level of PH/acidity in vegetables and fruits.
***** (IF YOU ARE UNSURE ABOUT CANNING THIS RECIPE, PUT YOUR JARS IN THE REFRIGERATOR AND ALSO PRESSURE CAN TILL I CAN FIND A DEFINITE ANSWER FOR YOU ALL.)