Delicious but simple banana salad


By Lou Ann Thompson - Country Cooking



Hello! I was thinking this week of what recipe to write about and, with the warmer weather and spring just around the corner for us, this old-time recipe came to mind.

I really have no idea where Mom got it from, but she made this recipe as far back as I can remember and, being a child, I was always excited and couldn’t wait till it cooled.

I remember Mom fixing this one for the Sunday dinner table. We all loved it and couldn’t wait to dip into this sticky, very rich dessert.

It gets lots of rave reviews when she would take it to family get togethers or reunions, and I’ve never known anybody else to make this dish other than my mom and me, maybe it’s just an Adelphi thing?

I made this a few times for my husband, and he always commented on how good this is, and it must be difficult to make. I say, “sure is,” and he is never the wiser.

It’s simple, sweet, and loved. I remember Mom had served this by itself, as a dessert or just a side dish. I liked it with Angel Food Cake or, as Mom would call it, “sponge cake.”

Banana Salad

-1 egg

-1 cup sugar

-2 Tablespoons Vinegar

-2 Tablespoons water

Whisk the above ingredients well and put in top of a double boiler pan. Cook until it boils slightly, and it should look slightly clear. Then remove from heat and cool.

Now add the following:

—4 to 5 bananas (more or less to taste) sliced to a medium thin.

—2 cups of miniature marshmallows (you can use the white or multicolored ones)

—3/4 cup peanuts (Mom always used the peanuts, I seldom did)

Mix well and refrigerate, chill completely and serve. Enjoy!

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By Lou Ann Thompson

Country Cooking