Step 1

Fill a large pot with water and bring to a boil.

Step 2

Cut the ends of each banana and then slice the skin lengthways (do not remove the skin now).

Step 3

Carefully lower the bananas into the pot of water and boil about 15-20 minutes until the skin and water darkens and the bananas are tender.

Step 4

While the bananas are boiling, melt some dairy free butter in a skillet on medium heat.

Step 5

Start by frying the cumin seeds for about 2 minutes

Step 6

Add the onion and garlic and saute for 10 minutes until lightly golden and set aside.

Step 7

Drain the water off the bananas and remove the skin (it should come off with ease)

Step 8

Use a food processor/immersion stick/potato masher to puree the bananas adding the almond milk in intervals.

Step 9

Use a fork or spoon to mix in the half of the cooked up onions along with the thyme/shado beni, black pepper and pink salt to taste

Step 10

Use the remaining onions to top the mash when serving.