Fill a large pot with water and bring to a boil.
Cut the ends of each banana and then slice the skin lengthways (do not remove the skin now).
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.
While the bananas are boiling, melt some dairy free butter in a skillet on medium heat.
Start by frying the cumin seeds for about 2 minutes
Add the onion and garlic and saute for 10 minutes until lightly golden and set aside.
Drain the water off the bananas and remove the skin (it should come off with ease)
Use a food processor/immersion stick/potato masher to puree the bananas adding the almond milk in intervals.
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
Use the remaining onions to top the mash when serving.