Aunt Louise'S Banana Salad
A nostalgic banana salad featuring creamy peanut butter and a tangy vinegar dressing, complemented by crunchy crushed peanuts. This dish offers a delightful mix of sweet, tangy, and nutty flavors, perfect for gatherings or as a unique dessert that appeals to both kids and adults alike.
Ingredients
Instructions
- Mix sugar, salt, canned milk, and egg together in a saucepan.
- Cook until the mixture thickens, then let it cool.
- Add vinegar and peanut butter to the cooled mixture and stir well.
- Cut bananas into slices and pour the dressing over them.
- Sprinkle crushed peanuts on top before serving.
Tips & Substitutions
For a creamier dressing, consider using a full-fat coconut milk instead of canned milk. You can also substitute the peanut butter with almond or cashew butter for a different flavor profile. If you prefer a sweeter dish, add an extra tablespoon of sugar or a drizzle of honey. Ensure the bananas are ripe for optimal sweetness. This salad is a great way to use up overripe bananas, similar to how you might use them in American recipes.
Serving Suggestions
Serve Aunt Louise's Banana Salad chilled as a refreshing dessert or a unique side dish at picnics. It pairs beautifully with grilled meats or as a sweet finish to a barbecue meal. For a delightful twist, mix in some chopped strawberries or blueberries. You can also serve it alongside Lorna Doone Dessert for a delightful spread at gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The bananas may brown slightly, but the flavor will still be delicious. If you want to preserve the texture, consider adding the bananas just before serving. Reheat the dressing gently on the stove if it thickens in the fridge, stirring until smooth.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Louise'S Banana Salad contains roughly 879 calories, with 29g protein, 96g carbohydrates, and 46g fat. It is an excellent source of protein (59% of the Daily Value), dietary fiber (59% of the Daily Value), and iron (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1805mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh milk instead of canned milk?
Yes, you can use fresh whole milk, but it may result in a slightly different texture. Canned milk adds creaminess and richness, so if using fresh milk, consider adding a little heavy cream to achieve a similar consistency.
How can I prevent the bananas from browning too quickly?
To slow down the browning process, toss the banana slices in a little lemon juice before adding them to the salad. This will help maintain their bright color and freshness for a longer time.
Is this recipe suitable for vegetarians?
Yes, this recipe can be considered vegetarian since it primarily consists of fruits, nuts, and dairy. However, if you want it to be vegan, replace the egg with a flaxseed egg or omit it entirely, as the dressing will still be flavorful without it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).