1. Peel the bananas and boil them in salted water until fork tender (about 15-20 minutes).​
2. Remove the bananas from the boiling water and set them aside to cool down.​
3. Peel the onion, half it and slice into fine stripes and set aside.​
4. Chop the garlic and set aside as well.​
5. Heat up the olive oil in a pan on a medium-high heat, add the onions and garlic and sauté until fragrant.​
6. Add the bay leaf and lemon juice to it and simmer for 1 minute. Then switch off the heat.​
7. Cut the banana in small pieces and mix with the onion-garlic-lemon mixture, sugar and pepper. Mix well.​
8. Add salt to taste.​
9. Refrigerate overnight and serve the next day.

You can add other vegetables to it to make this salad more colorful and vibrant.​

Created by Daniel Schneider, Electrolux Professional.