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Turns out for some Kentuckians — particularly those from Central and Western Kentucky — bananas rolled in mayonnaise and peanuts are an essential holiday side dish. WFPL Arts and Culture.
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Elvis Presley enjoys a peanut butter sandwich topped with bacon and pickles, Luther Ronzoni Vandross Jr. chows down on a burger sandwiched between two glazed donuts, and Dale Earnhardt Jr. sits.
My family serves bananas rolled in mayonnaise and then rolled in
Mid-century newspaper archives show other types of banana sandwiches as well: one banana and mayo sandwich got extra protein with the addition of bacon, while another accented bananas with lemon juice, sugar and chopped nuts. Another banana sandwich recipe from the 1930s featured cream cheese, jelly and an optional slice of lettuce.
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Servngs: As needed. Ingrediants: Bananas, Mayo, peanuts, milk, lemon juice. Directions: Peel & cut bananas into pieces about 3 inches long. On a small plates, add mayo then thin with a milk. Add a splash of lemon to mayo mixture. Put crushed peanuts on another plate. Roll banana pieces into mayo mixture and then peanuts until covered.
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Whisk together eggs, vinegar, sugar, milk and cornstarch. Cook on top of the stove until it thickens. Let dressing cool. Dip banana pieces in cooked dressing or coat with a brush and sprinkle or roll in the peanuts. Serve on a bed of lettuce. Keyword Banana Croquettes, Banana Salad.
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Remove from heat and allow to cool. Place banana pieces in medium mixing bowl. Spoon cooled dressing onto bananas and gently stir. (The bananas should be just lightly coated, so you may not use all the dressing.) Add 1 1/2 cups of peanuts and stir again. Spoon banana dessert into individual serving dishes.
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Serving Suggestions: Serve with 8 ounce non-fat milk and one slice of rustic whole-grain bread. Choose bananas that are slightly green on the stem and tip. They should be firm, without bruises. Store unripe bananas at room temperature. Store ripe bananas in refrigerator for up to two weeks; peel may turn black.
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MIX together peanut butter, honey and mayonnaise in a small bowl, until well blended. PEEL and slice bananas. Dip into lemon juice. Blot excess lemon juice with paper towel. Divide lettuce and.
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Spread peanut butter on insides of bread. Add banana slices over peanut butter. Place 2 slices of bread, mayo sides down and peanut butter sides up, on griddle and top with remaining 2 slices of bread, peanut butter sides down. Cook over medium high heat for about 2 minutes, or golden brown, then flip and cook for additional 2 minutes per side.
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1/4 cup mayonnaise; 1 tablespoon peanut butter; 1 tablespoon honey; 1/4 cup chopped peanuts;. Place bananas on lettuce-lined salad plates. In a small bowl, combine the mayonnaise, peanut butter and honey. Spoon over bananas; sprinkle with peanuts. Nutrition Facts. 1 each: 242 calories, 17g fat (3g saturated fat), 5mg cholesterol, 95mg sodium.
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directions. Over low-medium heat, cook the egg, sugar, vinegar, water and butter until thickened, stirring constantly. Layer in serving bowl, alternating bananas, nuts and sauce. Cool.
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Steps. 1. In small bowl, combine all dressing ingredients; blend well. 2. To serve, in large bowl, combine all salad ingredients; toss gently. Serve salad immediately with dressing.
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1 teaspoon mayonnaise. 1/2 banana, sliced. Smooth peanut butter on one slice of white bread, mayonnaise on the other. Layer slices of banana on one side. Top with the other slice of bread. Serve, or toast in skillet with a pat of butter, then serve. by .
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directions. Chop the peanuts into small pieces. They should be like the chopped peanuts you sprinkle on a sundae. Peel the banana, and cut into 3 pieces. Smaller bananas will make 2 sections. Rub the outside of the banana with a thin coat of mayo. Just enough for the peanuts to stick. Too much will just make them a goopy mess.
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3 Tablespoons water. 1 egg. 1 bag crushed salted peanuts. Peel the bananas and cut them into 2 inch lengths. Simmer all the remaining ingredients except the peanuts over medium heat until the sauce thickens slightly. Roll bananas in the sauce and then in crushed peanuts. Serve on a lettuce leaf. Makes about 8 servings.
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Directions. Preheat oven to 350°F. Grease a 9-inch square baking dish with cooking spray, and line with parchment paper, letting parchment overhang on 2 sides by at least 1 inch. Whisk together flour, baking powder, and kosher salt in a medium bowl. Place eggs, brown sugar, granulated sugar, bananas, peanut butter, mayonnaise, and butter in a.