Cut the pomegranate into quarters and twist each wedge to loosen the cells.
Gently shake, tap, scoop and coax the cells onto a serving plate and arrange them in a neat mound in the center.
Peel the bananas and slice them on the diagonal into ¼ -inch (6 mm) rounds. Arrange them in a circle around the pomegranate cells.
Sprinkle with the lime or lemon juice, sweetener and salt, if desired, and serve immediately.