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My family serves bananas rolled in mayonnaise and then rolled in

Banana croquettes are bananas, rolled in mayonnaise, rolled in crushed peanuts. "They are these strange little things," says Michaela Miles. "I don't even really know where they came from, but they've always just been a family thing.". Miles is from Marion County, Kentucky and currently lives in Lexington. She's the first person who.

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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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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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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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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.

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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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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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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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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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Banana Croquettes. (I made a small batch, so these are the measurements I came up with) 2 medium to large bananas, halved. 2 Tablespoons mayonnaise. splash of milk. ¼ cup peanuts, crushed. Combine mayonnaise and milk. Cover the halved bananas with the mixture. Roll in peanuts.

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2 tablespoons peanut butter. 1 teaspoon mayonnaise (heaping) or 1 teaspoon Miracle Whip (heaping) 1 banana, sliced in rounds. Powered by. No need to measure precisely. Spread peanut butter on one side of bread. Spread mayo on the other side. Add two to three layers of sliced bananas between the two bread slices.

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3 medium ripe bananas; 1/3 cup mayonnaise; 1-1/2 teaspoons sugar; 1/2 cup chopped pecans. Directions Slice bananas in half lengthwise; cut each piece in half. Spread with mayonnaise; sprinkle with sugar and nuts. Serve immediately. Nutrition Facts. 1 each: 216 calories, 17g fat (2g saturated fat), 4mg cholesterol, 67mg sodium, 16g.

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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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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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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.