Rinse the green bananas under cold water. Trim both ends. Using a sharp knife, make a shallow lengthwise slit in the peel to loosen it, then pry the peel away in sections. If the peel resists, briefly score the peel across the middle and peel from there. Keep the peeled bananas whole.

Cut (optional)

If preferred for quicker cooking or smaller portions, cut each peeled banana in half or into 3–4 chunks of even size. For an authentic presentation, leave them whole.

Boiling

Place a large pot on the stove and add 2 liters of water and 1 tablespoon of salt. Bring to a rolling boil over high heat.

Add the peeled (and optionally cut) green bananas to the boiling water. Reduce the heat slightly to maintain a gentle boil. Cook until the bananas are tender when pierced with a fork — about 15–25 minutes depending on size and whether they were cut. Whole large green bananas may take up to 25 minutes; smaller pieces 12–18 minutes.

When tender, drain the bananas in a colander and allow them to steam-dry for 1–2 minutes so they are not waterlogged.

Seasoning & Finish

While the bananas drain, mince the garlic. In a small saucepan or skillet, melt 3 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant but not browned.

Add the drained bananas to the skillet (use a large skillet if you boiled whole bananas; for pieces, a medium skillet is fine). Gently toss or spoon the garlic-butter over the bananas so they are evenly coated. Cook 2–3 minutes, turning occasionally, until the exterior takes on a lightly glazed appearance.

Remove from heat. Drizzle 1 tablespoon fresh lime juice over the bananas, sprinkle 1 teaspoon black pepper, and the chopped cilantro. If you like heat, add up to 1 teaspoon red pepper flakes. Taste and add a pinch more salt if needed.

Serve warm as a starchy side dish or snack. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently in a skillet.