Banana Nut Salad Recipes

BANANA-NUT GREEN SALAD

Steps:

• Preheat oven to 300°. In a bowl, combine the oil, soy sauce, salt, ginger and onion powder. Add walnuts; toss to coat. Transfer to an ungreased baking sheet. Bake until nuts are lightly browned and evenly coated, 18-20 minutes, stirring every 5 minutes. Set aside., In a small bowl, whisk the dressing ingredients. In a large bowl, combine the lettuce and bananas. Drizzle with dressing; toss to coat. Sprinkle with cheese and toasted walnuts. Serve immediately.

BANANA NUT SALAD

Steps:

• In a small bowl, stir together the peanut butter and honey.
• Blend in mayonnaise.
• Slice bananas; dip in lemon juice.
• Arrange bananas on lettuce.
• Drizzle with peanut butter dressing.
• Sprinkle with nuts and serve.

BANANA NUT SALAD

Steps:

• Place bananas on lettuce-lined salad plates. In a small bowl, combine the mayonnaise, peanut butter and honey. Spoon over bananas; sprinkle with peanuts.

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.

MAW-MAW GILMAN'S PEANUT BANANA SALAD

Steps:

• 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.

BANANA CREAM DESSERT SALAD RECIPE

Steps:

• Make pudding as directed on box by adding the milk into the pudding mix. Stir until thickened.
• Fold in the Cool Whip and stir until combined.
• Fold in the sliced strawberries.
• Then add in the candy bars, save a few to add to the top.
• Chill in the fridge until ready to serve.

BANANA NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• Separate the eggs and set aside.
• Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
• Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
• To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.

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.