2 qt. water
4 lb. green bananas
2/3 c. raspberry vinegar
1 2/3 c. olive oil
1 c. red pepper, finely diced
Salt and pepper to taste
4 bay leaves

Boil the water and the bananas with skins. Bring to second boil, then simmer until bananas are cooked but firm; drain. Pull and cut into diagonal slices about 1/2 inch thick. Blend oil and vinegar and season to taste. In a stainless steel bowl, toss bananas with oil and vinegar, peppers, and bay leaves. Marinade at least 2 hours before serving.