Carefully peel the green bananas, cutting off the ends and scoring the skin to make peeling easier.

Place the peeled bananas in a pot of lightly salted water and boil for about 20 minutes until they are tender. Once done, drain and set them aside.

In a large skillet, heat the coconut oil over medium-high heat. Add the chopped onion and sauté until soft, about 2 minutes.

Stir in the minced garlic, grated ginger, and chopped green onions. Cook for an additional minute, just until fragrant.

Mix in the chopped tomato, thyme, allspice, Creole seasoning, coconut milk, and the Scotch bonnet pepper. Season with salt to taste.

Gently add the drained green bananas into the mixture. Stir carefully to ensure the bananas are well-coated.

Cover the skillet and let it cook until the sauce thickens, about 5-8 minutes. Serve hot.