This is a large mixture, may cut to half
6 golden ripe bananas
Crunchy peanut butter
2 eggs (beaten)
½ cup vinegar (or ¼ cup vinegar, ¼ cup water...I prefer this)
1 ¾ cup sugar
1 tsp butter or oleo
Dash of salt
Chopped peanuts
Mix sugar, salt and vinegar together. Add beaten eggs, butter. Cook until thick, maybe 3-4 minutes. Cool completely. Cut bananas (if large, 2 or 3 times, then slice lengthwise. Put peanut butter between like “sandwich style.” Arrange in serving dish and spoon mixture over generously. Top with a generous portion of salted peanuts that have been finely chopped. Cover and store in fridge. Best if eaten the same day but will keep over 2 or 3 days, although the bananas will darken. This mixture can be cooked ahead and stored in fridge. If it should become “sugar grainy” warm in microwave a little and cool again. Never put on bananas when hot. It would tend to soften and cook the bananas, causing them maybe to darken more. As I said the mixture is fine done ahead but I never peel the bananas and fill them until I have the rest of the meal about done. They are a little slick and messy to fill, tries your patience but worth the effort. This is especially good with ham or smoked ham. Eric, Natalie and Nicole enjoy this a lot as well as the rest of us. This recipe was given to me by Clarice Elliott from Owensboro church about 30 years ago. It’s so unique, I’ve never shared it much. But then not everyone likes vinegar bananas. Ha!
Comments