• Rinse the bananas under cool water. Place them on a cutting board and cut the ends. Using a paring knife, carefully make a slit through the skin down the bananas. (Avoid cutting through the banana flesh).
• Add 6 cups of water to a pot and bring to a boil over medium high heat. Add a teaspoon or two of salt to season the water plus a splash of vinegar. Add the bananas and cook for 15-20 minutes or until fork tender.

  Note: As the bananas cook the peels will turn dark brown to black, this is normal.
• When the bananas are fork tender, remove from the pot and allow to cool for a few minutes before peeling the skins. Cut the bananas into slices.
• Once all the bananas have been sliced, add them to a mixing bowl.

Making the Escabeche Sauce

• Add the oil to a small saucepan over medium heat and add the onions and bay leaves. Cook the onions until softened.
• Add the roasted peppers, vinegar, olives, garlic, lime juice and salt and pepper to taste.
• Pour the escabeche sauce over the bananas.
• Stir well to combine. Taste for salt, add more if needed. Sprinkle a splash of more lime or lemon juice if desired.
• Place the prepared bananas in the refrigerator for 8 hours or preferably overnight to blend and meld flavors.