Aunt Rosellas Banana Salad Recipes

SUNNY'S SECRET BANANA WALNUT BREAD

Steps:

• Stir together the bananas, granulated sugar, Worcestershire sauce, oil, brown sugar and eggs in a medium bowl. Let rest at room temperature 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-5-inch loaf pan and dust with 2 tablespoons flour.
• Whisk together the walnuts, baking powder, cinnamon and remaining 1 1/2 cups flour in a large bowl and toss to coat the walnuts. Add the wet ingredients to the dry ingredients and stir to combine.
• Pour the batter into the prepared loaf pan and bake until the top is golden and a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool a bit before removing from pan, slicing and serving.

BANANA NUT SALAD

Steps:

• 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 bananas on two plates. Dollop salads with dressing. Sprinkle with nuts. Serve immediately.

BANANA BLOSSOM SALAD

Steps:

• Peel off and discard the tough, old outer layers (called bracts) of the banana blossom. Use a Japanese mandolin with the thinnest setting and cut into fine julienne strips; immediately plunge into large bowl of cold water and the white vinegar. When ready to prepare the salad, remove the julienne strips and shake off the tiny white buds (chopped up baby buds). Rinse and drain. Squeeze dry of the excess water. Place 4 cups well-packed strips into a bowl. Add the White Vinaigrette and toss for a few seconds. Pour off the excess liquid.
• In a separate bowl, toss the shredded chicken with salt, pepper, and lime juice. Add the grapefruit, rau rum, and chili fish sauce and mix together thoroughly.
• To serve, mound the salad equally onto 4 separate plates. Top each salad with 1 tablespoon crispy shallot flakes and 1 tablespoon chopped peanuts. Serve immediately.
• Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. Set aside.

BANANA SALAD

Steps:

• In small mixing bowl mix together the mayonnaise, sugar, vinegar, milk. Mix well to dissolve sugar completely. Season with salt and pepper to taste.
• Arrange lettuce leaves (mom always used the larger iceberg type, but any will do) on salad plates.
• Peel and spear the bananas. (To spear, cut banana in half, carefully insert your finger into the center of the cut, the banana will separate into 3 sections we called spears.).
• Arrange spears on top of lettuce leaves.
• Drizzle generously with dressing over bananas and lettuce.
• Garnish with chopped spanish peanuts (if desired).
• Serve immediately or keep chilled until ready to serve.
• *Bananas may darken if prepared too early. Best if made and immediately served.

CREAMY BANANA LETTUCE SALAD

Steps:

• Lightly toss banana slices with lemon juice. Place 1/4 cup in a small bowl; mash. Stir in the mayonnaise and sugar. In a salad bowl, combine the greens, strawberries and remaining banana slices; toss. Top with banana dressing; sprinkle with peanuts.

BANANA SALAD

Steps:

• Combine pineapple juice, sugar, lemon juice, and cornstarch in a saucepan over medium heat; cook and stir until sugar dissolves and sauce is smooth, about 5 minutes.
• Stir about 1 tablespoon sauce into the bowl with the egg until egg is slightly warmed. Slowly pour egg mixture into sauce, whisking until sauce is smooth and thickened. Remove saucepan from heat and freeze sauce, stirring occasionally, until completely chilled, about 15 minutes.
• Mix bananas, cream cheese, and pineapple together in a bowl. Add sauce and mix until evenly coated.

BANANA LETTUCE SALAD

Steps:

• Combine chopped lettuce and sliced bananas in a large bowl.
• in another bowl combine mayo, miracle whip, milk and sugar, using whisk to get out any lumps.
• NOTE: MIXTURE WILL THICKEN UPON MIXING BUT WILL COAT NICELY.
• combine mayo mixture to lettuce mixture and toss to coat-- serve and enjoy!

AUNT HOLLY'S BANANA BREAD

Steps:

• Preheat oven to 350°F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve.