Steps
1. Peel the bananas and cook them with salt.
2. Season meat with enough garlic, pepper and salt and fry for 5 mn, add 6 cups warm water.
3. Add, half hour later, seasonings well diced: tomatoes, celery, coriander, bay leaves, oregano, garlic, red peppers, onions.
4. Let meats boil until they are tender, drain broth in separate bowl.
5. Mix broth with mashed or ground banana to make dough.
6. On flat surface place the dough on the banana leaf or foil, and spoon 1 tbsp mixture to each tamal; add olive, half prune (dried), chickpea, piece of meat.
7. Wrap each tamal and tie with strong string and boil for two hours.
8. Let cool, store in refrigerator and eat next day.

Source
Compa?ia Bananera de Costa Rica, STARGARDTER, F. (ED), All you need is under the peel - green bananas recipes, Golfito