Haitian bannann peze consists of green plantain slices fried, pressed into disks, and fried again.
The name literally refers to pressed plantains. Unripe plantains are peeled and cut into thick pieces, then fried until partly cooked. Each piece is flattened with a press or another heavy object before being returned to hot oil, producing a crisp exterior and a tender center.
Bannann peze is a common accompaniment to Haitian meals and may be served with meat, seafood, beans, or pikliz, the spicy pickled vegetable condiment. Salt is often added after frying, while seasonings and dipping sauces vary by household.
The technique is related to tostones found elsewhere in the Caribbean and Latin America. The Haitian name and customary pairings distinguish the local preparation, even though the underlying double-frying method is shared. It is not sweet plantain: green plantains are starchy, whereas ripe plantains become soft and sweet when cooked.