Peanut Banana Waldorf Recipes

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PEANUT BANANA WALDORF



Peanut Banana Waldorf image

This is a combination of two different salads that my children liked when they were growing up. It probably originated when I was making one or the other of the salads and didn't have enough apples or bananas to make the amount of salad I needed.

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 2 servings.

Number Of Ingredients 5

1 small unpeeled red apple, cut into bite-size pieces
1 small firm banana, halved lengthwise and sliced
2 tablespoons peanuts
2 tablespoons mayonnaise
1 tablespoon peanut butter

Steps:

  • In a small bowl, combine the apple, banana and peanuts. Combine mayonnaise and peanut butter; Pour over fruit mixture; toss to coat.

Nutrition Facts : Calories 278 calories, Fat 20g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 186mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 4g fiber), Protein 5g protein.

PEANUT BUTTER AND BANANA SANDWICH



Peanut Butter and Banana Sandwich image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 4

4 ounces whole peanut butter
2 slices Texas Toast or 1/2-inch-thick bread
1 whole ripe banana
4 ounces whole butter

Steps:

  • Spread peanut butter side to side, evenly on 1 side of each piece of bread. Slice banana in 3/4-inch slices and place on 1 piece of bread with peanut butter. Banana slices should be close together, and cover 1 side completely (usually 9 slices). Top with the other slice of bread.
  • Heat butter in saute pan on medium heat. Place sandwich in pan and brown for approximately 3 to 5 minutes or until golden brown. Add 2 ounces of butter to the pan and flip sandwich to other side and continue cooking for 2 to 5 minutes or until golden brown and peanut butter is melting. Cut into quarters and serve very hot.

PEANUT BUTTER-BANANA SEMIFREDDO



Peanut Butter-Banana Semifreddo image

Provided by Food Network

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 11

Nonstick cooking spray
1/4 cup unsalted roasted peanuts
5 graham cracker sheets, roughly broken
4 tablespoons unsalted butter, melted
8 large egg yolks
3/4 cup sugar
1 ripe banana, pureed
2 tablespoons hazelnut liqueur
Pinch of salt
1 cup heavy cream
3/4 cup creamy peanut butter

Steps:

  • Prepare the crust: Spray a 9-by-5-inch metal loaf pan with cooking spray and line with plastic wrap, leaving a 2-inch overhang on all sides; spray the plastic wrap. Finely grind the peanuts and graham crackers in a food processor. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and refrigerate.
  • Make the ice cream: Bring 2 inches of water to a simmer in a saucepan over medium heat. Fill a bowl with ice water. Whisk the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur and salt in a large metal bowl. Place the bowl over the pot of simmering water (do not let the bowl touch the water) and whisk until thickened, 8 to 10 minutes. Remove the bowl from the pot and put in the ice water to cool.
  • Beat the heavy cream and the remaining 1/4 cup sugar with a mixer until the cream just holds stiff peaks (do not overbeat). Gently fold the cream into the banana custard.
  • Heat the peanut butter in the microwave until soft, about 20 seconds; let cool slightly.
  • Drop spoonfuls of the peanut butter into the banana cream and fold until swirled.
  • Spread the mixture over the crust in the pan, cover with plastic wrap and freeze until firm, at least 9 hours. Lift out of the pan using the plastic wrap and cut into 1-inch slices.
  • Photograpy by Kate Sears

PEANUT BANANA WALDORF



Peanut Banana Waldorf image

This is a combination of two different salads that my children liked when they were growing up. It probably originated when I was making one or the other of the salads and didn't have enough apples or bananas to make the amount of salad I needed.

Provided by Allrecipes Member

Time 5m

Yield 2

Number Of Ingredients 5

1 small unpeeled red apple, cored and cut into bite-size pieces
1 small firm banana, halved lengthwise and sliced
2 tablespoons peanuts
2 tablespoons mayonnaise
1 tablespoon peanut butter

Steps:

  • In a bowl, combine the apple, banana and peanuts. Combine the mayonnaise and peanut butter; add to the fruit mixture and toss to coat. Serve immediately.

Nutrition Facts : Calories 272.8 calories, Carbohydrate 22.8 g, Cholesterol 5.2 mg, Fat 19.8 g, Fiber 3.8 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 117.3 mg, Sugar 13 g

PEANUT BUTTER AND BANANA WALNUT BREAKFAST STRATA



Peanut Butter and Banana Walnut Breakfast Strata image

I've copied (and varied) a few breakfast strata recipes and french toast casseroles over the years with berries, meat, and cheese but never tried with one of my childhood favorites...Peanut Butter and Banana until recently. Boy is it good...but not for the calorie counters! It is so decadent that I feel as if any added syrup or powdered sugar just takes it right over the top.

Provided by Melanie B.

Categories     Breakfast

Time 8h40m

Yield 12 serving(s)

Number Of Ingredients 13

8 large eggs
4 large egg yolks
1 cup cream
1 1/2 cups milk
1/2 cup mascarpone cheese, softened
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon salt
12 slices bread, dried french loaf preferably cut into 1/2 inch slices
1 (16 ounce) jar peanut butter, preferably crunchy
2 bananas, sliced
1/2 cup walnuts, chopped and toasted
2 tablespoons butter, cut into tiny squares

Steps:

  • Make "Peanut Butter and Banana" Sandwiches with the bread, peanut Butter, and bananas. Place in a 9x9 inch baking dish. Don't be afraid to cut in half or crunch together to make them fit in all areas of the pan. Sprinkle mixture with the toasted walnuts and butter chunks.
  • Place softened Mascarpone cheese in a large bowl. In a separate bowl, mix together eggs, egg yolks, milk, cream, cinnamon, vanilla, and salt. Add egg mixture to to the cheese mixture in small scoops. Whisk well after each scoop. This will help incorporate the cheese with the eggs to build a smooth custard. Repeat this process until all ingredients are incorporated and a thick pretty custard is the result.
  • Pour the custard over the Peanut Butter and Banana Sandwiches. Press a bit to ensure that all pieces of bread are covered. Refrigerate for a few hours or up to overnight to ensure the flavors melt together.
  • You can also freeze this mixture for a future purposes sealed well in foil and plastic.
  • Bake mixture (thawed) at 350 degrees for about 40 minutes (or until custard is set and top is browned). I like to keep it covered in foil for the first 30 minutes and remove the foil at the end to allow the top to brown.
  • Serve with -- well -- whatever you want! I'm not a big fan of super sweet breakfasts, so I will eat this plain. My friends and family will sprinkle powdered sugar or add butter & maple syrup.

PEANUT-CRUSTED FISH FILLETS WITH FRIED BANANAS



Peanut-Crusted Fish Fillets with Fried Bananas image

Categories     Fish     Sauté     Lime     Banana     Peanut     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 unripe bananas
2 tablespoons unsalted butter
1 tablespoon vegetable oil
two 6- to-8 ounce skinless flounder or orange roughy fillets
1/2 teaspoon ground cumin
1 large egg
1/4 teaspoon salt
2/3 cup finely chopped unsalted peanuts
4 teaspoons fresh lime juice plus lime wedges as an accompaniment

Steps:

  • Peel the bananas and cut them lengthwise into 1/4-inch-thick slices. In a large ovenproof skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides, in the fat sauté the banana slices for 1 minute on each side, or until they are golden, and transfer them with a spatula to a plate. Pat the fish dry and sprinkle it with the cumin and salt and pepper to taste. Have ready in separate shallow dishes the egg beaten with the salt and the peanuts. Dip each fillet in the egg mixture, letting the excess drip off, and dredge it in the peanuts. To the skillet add the remaining 1 tablespoon butter, heat it over moderately high heat until the foam subsides, and in it sauté the fillets for 3 minutes. Turn the fillets, top them with the banana slices, and sauté them for 2 minutes more. Drizzle the fish with the lime juice, transfer the skillet to the middle of a preheated 450°F. oven, and bake the fish for 5 minutes. Transfer the fillets with a spatula to 2 heated plates and serve them with the lime wedges.

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