Puerto Rican pickled green bananas marinated with olive oil, vinegar, garlic, onion, bay leaf, and peppercorns.
20 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Trim the ends of the green bananas, score the skins, and boil in salted water.
Peel the bananas and cut into thick rounds.
Heat the olive oil, vinegar, onion, garlic, bay leaves, and peppercorns.
Mix the banana slices with the hot marinade.
Rest the mixture at room temperature for 10 minutes.
Add parsley and serve warm or cold.
💡 Tip: Do not overboil the green bananas; firm slices absorb the escabeche marinade without falling apart.
🍽️ Serving suggestion: Serve cold as an appetizer, with plain rice or grilled vegetables if desired.
~240
kcal calories
3
g protein
36
g carbs
10
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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