Place the first 7 ingredients in a blender or food processor, puree, and then set aside. Preheat the oven 350 degrees F.
Place the cornstarch in a bowl. Season the chicken with salt, and then set in the bowl with cornstarch and toss to coat. Heat the oil in a large skillet set over medium-high. When hot, sear and brown the chicken, in batches, on both sides, and then set in a 9” x 13” casserole.
Drain the excess oil from the skillet, and then pour in the banana mixture. Bring to a simmer, and then season with salt. Pour banana mixture over chicken. Cover pan with aluminum foil and bake chicken 30 minutes, or until bubbly and tender. Plate chicken, top with sauce, sprinkle with cilantro or mint, and serve.