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| (Roadfood.com) |
Quickly approaching the fourth, I was thinking of some of the family pot lucks and gatherings over the years. Fourth of July reminds me of so many wonderful flavors. One of my all time favorites is banana salad. This recipe was discovered in the local town newspaper, The Clinton Daily Journal submitted by a viewer 20 or 30 years ago and has been one of the classic dishes at our family functions. This dish is always guaranteed to come home empty.
12 to 14 medium sized bananas or 8 to 10 large bananas - firm and not over ripe
1 medium sized can of cocktail peanuts, coarsely chopped
Dressing:
1 Cup of milk, whole
2 Tablespoons of flour
2/3 Cup of granulated sugar
1 teaspoon of vanilla
1 Tablespoon of butter
Directions:
First prepare the dressing: put the milk in a saucepan over low to medium heat. Mix the flour with a small amount of milk to form a paste and gradually add to the milk in the saucepan. Stir constantly, adding the sugar until the mixture has thickened and bubbly. Reduce heat, add vanilla and butter and allow to cool in the refrigerator. If the sauce is a little too thick, add a teaspoon of milk at a time until it is the desired consistancy. It is best to allow the sauce to cool over night and then assemble the salad a few hours before serving to prevent the bananas from discoloring.
Assembly:
In a covered casserole dish (2 quart size), layer in the following order: sauce, peanuts and bananas. Continue to layer in order and top the finished layered dessert with the last layer of crushed peanuts. Keep refrigerated and serve it immediately.