BANANA NUT SALAD 1 egg 1 c. sugar 2 tbsp. flour 1/4 c. vinegar or lemon juice 3/4 c. water 2 tbsp. butter 8 bananas 1 c. finely chopped nuts – I always use chopped pecans or walnuts Lettuce
Beat eggs lightly in top of double boiler; stir in sugar and flour. Careful! This can curdle if cooked too hot! Add vinegar or lemon juice and water; cook stirring until thickened. Stir in butter; cool. Peel bananas; slice in half and arrange on lettuce-lined salad plates. Pour a small amount of dressing over bananas, then sprinkle nuts over the dressing. Serve
Mine is different in that the dressing is cooked and then cooled before serving. I suppose that it could be served warm, though, but it would have to be served immediately as the bananas would turn dark. I was given this when I worked at the Whitehall Inn – a 4 spoon Duncan Hines tea room – all through high school in the early 60’s in Van Wert, OH. The first recipe is the one the cooks used in the tea room. It was the most popular salads we served! It was great training!