Marinated Green Bananas

12 green (unripened) bananas, see note1 1/4 cups olive oil 1/3 cup apple cider vinegar 1/2 teaspoon saltDash pepper1 bay leaf3 garlic cloves2 small onions, thinly sliced.1 tablespoon milkIn a small saucepan combine the olive oil, vinegar, salt, pepper, bay leaf and garlic. Cook over low heat for 10 minutes. Add onions and cook 5 more minutes. Let cool.Bring a large pot of water to a boil with the milk. Cut the tips off the banana and cut a long slit in the skin from top to bottom to make peeling easier later. Boil bananas about 10-15 minutes or until the skin is soft and can be removed with a fork. Take two forks and remove skin where sliced; the fruit should come out easily.Transfer peeled bananas to a plate, let cool and cut into 1-inch pieces. Place in a porcelain pot or re-closeable bag. Add the marinade and refrigerate overnight.Serves 12.Cook's notes: The bananas must be green or they will be too sweet. Do not use plantains. Milk cuts the acidity of the skin.Nutrition values per serving: 208 calories, 0 (0 saturated), 15 g carbohydrates, 4 g fiber, 1 g protein, 0 cholesterol, 24 mg sodium.