Peel the green bananas and slice them into rings.

Bring 4 cups of water to a boil in a medium sauce pot. Add a large pinch of salt. Add the peeled and sliced green bananas and until cooked through & fork tender, about 10 minutes.

While the bananas cook, pour the olive oil into a sauce pan. Heat on low (simmer), then add the onions and garlic, peppercorns and bay leaves. Cook on simmer ( you don't want the onions or garlic to brown at all, just soften). This should take 5-7 minutes. Add the vinegar & turn the heat off.

Drain the cooked bananas and add them to a glass or plastic container. Pour the escabeche sauce over the bananas and stir to combine. Taste for seasoning and sadd salt and pepper, if needed.

Cover and allow to marinate for at least 4 hours, or up to overnight. Serve cold or at room temperature.