Joy's Caribbean Banana Salad

Begin by filling a large container with water and placing it on the stovetop. Turn the heat to its highest setting until the water reaches a rolling boil. Next, carefully cut off both ends of the bananas and make a long, diagonal cut through the peel. Submerge the bananas in the boiling water until they become soft and tender, similar to a cooked potato. Remove them from the water with a slotted spoon and let them cool down before discarding their peels. Cut the bananas into bite-sized pieces and place them in a serving dish.

In a separate pan, heat the remaining tablespoon of oil over medium-high heat. Add the shrimp and crab to the pan and cook until they are fully cooked through, approximately 5 minutes. Set the cooked seafood aside to cool.

In another bowl, combine the sliced onions, green peppers, and cooked shrimp and crab. Add the banana pieces to this bowl as well.

In a separate container, whisk together 1 tablespoon of red wine vinegar, 1 tablespoon of sugar, and the crumbled bacon pieces. Pour this mixture over the banana and seafood mixture in the bowl. Mix gently to coat everything evenly. Season with salt and pepper to taste.

Finally, garnish the dish with sliced hard-cooked eggs if desired.