Banana Salad
Submitted by pks_nm
Old-fashioned banana salad with a tangy cooked vinegar and egg dressing, topped with crunchy ground peanuts. A Southern potluck favorite that serves a crowd and keeps beautifully in the fridge.
YIELD
10 servingsPREP
20 minCOOK
20 minREADY
40 minThis throwback banana salad brings together creamy sliced bananas and a warm, tangy dressing made from vinegar, sugar, butter, and egg. It’s the kind of recipe that gets passed down on handwritten cards.
The cooked dressing thickens into something silky and sweet-tart, clinging to each banana slice. A generous shower of ground peanuts adds crunch and nuttiness that ties it all together.
Chef Tips
- Make the dressing ahead and store it in the fridge for up to a week.
- Slice bananas just before serving to keep them from browning.
- Swap ground peanuts for chopped pecans or toasted coconut for a twist.
Ingredients
Directions
In top of a double boiler, combine the vinegar, water, butter, egg, and sugar, then heat over Medium heat until thickened. Stir often or it will stick. When cooled, pour over sliced banana’s and top with the ground peanuts.
Note: This syrup will keep well in the refrigerator for a week or more, so that you can use 2 or 3 bananas as needed by your family and reserve the syrup or sauce for another day.
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