Try this Banana Salad recipe, or contribute your own.
Suggest a better descriptionContributed to the echo by: Bob Henderson Banana Salad In top of a double boiler, combine the vinegar, water, butter, egg, and sugar, then heat over Medium heat until thickened. Stir often or it will stick... When cooled, pour over sliced bananas and top with the ground peanuts. Note: This syrup will keep well in the refrigerator for a week or more, so that you can use 2 or 3 bananas as needed by your family and reserve the syrup or sauce for another day.
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 261 | ||
Calories from Fat: 4 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 423.3mg | 11 % | |
Total Carbohydrate 67.1g | 20 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 64.1g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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