Bring salted water to boil on medium-high in a large pot. Peel bananas, add to the boiling water and cook for 10-15 minutes until banana was fork tender.

Remove from the heat, drain the bananas and set aside.

Heat oil in a medium saucepan over medium heat, add onion and cook until vibrant, about 2 minutes. Add garlic, lime juice, bay leaf, cook for another 2 minutes.

Chop bananas and add to a large bowl, pour the sauteed onion mixture over the banana and gently stir, add green olives and salt to taste.

Guineos En Escabeche tastes better the following day as the flavors meld. so keep refrigerated.