ESCABECHE SAUCE:

2 c. olive oil
1 c. vinegar
1/2 tsp. salt
12 whole black peppercorns
2 bay leaves
1 1/2 lb. onions, sliced
2 cloves garlic, chopped

Mix ingredients in Escabeche Sauce. Cook over a low heat 1 hour and allow to cool.

Cut off ends of 10 green bananas and slit just the peel on both sides lengthwise. Bring enough water to a boil to cover bananas. Add bananas, cover and boil over a low heat for 15 minutes. Drain and peel.

Fill a pot with 8 cups water and 2 tablespoons salt. Bring to a boil. Add peeled bananas, cover and simmer for 10 minutes. Add 1 more cup water and boil 5 minutes. Drain bananas. Cool.

Cut bananas into 1-inch rounds. Place in a deep glass dish alternating with the Escabeche Sauce. Marinate for 24 hours. Serve.