Prepare the sauce by combining the tamarind and jam in a saucepan over medium high heat. Bring to a boil, and continue to boil until mixture thickens, then stir in the honey.
Peel the bananas and split lengthwise. Arrange them in a buttered shallow ovenproof dish and spoon ¼ cup sauce over them. Sprinkle with coconut and almonds. Mix the brown sugar with the melted butter and pour over bananas.