Cover unpeeled bananas with water, heat to boiling, and cook 10 to 12 minutes, just until tender when pierced with a slender skewer. Drain, cool sufficiently to handle, peel and slice into a bowl. Add vinegar, turning to coat on all sides. Combine all remaining ingredients and mix lightly. Add to bananas and vinegar, and mix well. Serve warm or at room temperature. Do not refrigerate.
Yield: 3 to 4 servings