Banana salad

Yield: 10 servings

Measure Ingredient
10 \N Bananas
½ cup Peanuts (ground)
1 tablespoon Vinegar
2 tablespoons Water
1 \N Egg, well beaten
⅔ cup Sugar
\N teaspoon Butter/margarine

Contributed to the echo by: Bob Henderson Banana Salad 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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