Classic Southern Banana Salad Recipe
This nostalgic “Banana Salad” is a sweet-tangy side dish popular in Southern U.S. cooking, often served with barbecue, fried chicken, or holiday meals. It’s essentially sliced bananas in a creamy, vinegar-sweetened dressing—simple, quick, and surprisingly addictive.
Prep time: 10 minutes!
No cooking required, but make it fresh to avoid browning.
Ingredients
Optional add-ins: 1/4 cup chopped peanuts or celery for crunch; a pinch of salt
4–5 large ripe bananas (firm but not overripe)
3 tablespoons mayonnaise or Miracle Whip (for creaminess)
3 tablespoons granulated sugar
3 tablespoons white vinegar (apple cider works for milder tang)
Instructions:
Chill and Serve: Let sit for 5 minutes to meld flavors (or chill briefly). Serve in lettuce leaf cups for a retro touch, or as is alongside mains.
Prep the Bananas: Peel the bananas and slice them into 1/4-inch rounds. Place in a medium bowl. (Tip: Toss slices in a splash of lemon juice if prepping ahead to prevent browning.)
Make the Dressing: In a small bowl, whisk together the mayonnaise, sugar, and vinegar until smooth and the sugar dissolves. Taste and adjust—more sugar for sweetness, more vinegar for zing.
Combine: Pour the dressing over the banana slices. Gently fold to coat evenly. If using peanuts or celery, stir them in now.
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