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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.
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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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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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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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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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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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1/4 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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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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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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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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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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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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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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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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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.