Banana Log, Peanut Salad with Blue Cheese


(2 votes) 4 2

This is truly a strange, yet wonderful Southern recipe. I suspect my mother created it when it became know that Elvis Presley liked banana and peanut butter sandwiches. Only my mother will know for sure, but she did hand it down to me, and I present it here in her memory.

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West Hollywood, CA

Time needed

30 min preparation

Serving Size / Yield

6 servings


  • 2 ripe bananas (peeled, cut down the middle length wise and cut into thirds)
  • 1 Tbs. lemon juice, fresh (brush it on the bananas to stop them from turning dark)
  • 1/2 C. salad dressing (change to mayonnaise if the flavors of banana and salad dressing are too sweet for your taste)
  • 1 C. peanuts, salted, skins removed and finely chopped
  • 1/2 C. blue cheese dressing
  • 1/4 cup blue cheese, in medium-sized chunks
  • 2 C. shredded lettuce or 1 bunch parsley

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Prepare a serving dish by covering the bottom of it with shredded lettuce or parsley, rinsed and dried. If you want, you can prepare small individual plates for each guest instead of family style. Chop the peanuts finely. Put them into a plastic bag, seal it and strike the closed bag with a rolling pin or meat tenderizer mallet on a hard flat surface. Set the peanuts aside in another small bowl. Peel the bananas, cut them down the middle lengthwise and cut them into equal thirds and set aside on a clean surface or plate. You should have 12 pieces of banana. Brush them with the lemon juice.

Put the salad dressing into a small bowl. You are going to keep one hand clean and the other covered in salad dressing. You can wear plastic gloves if it works for you, but make sure they are not powdered. It will affect the taste of the food. Place one piece of banana into the salad dressing. Roll the banana around in the salad dressing with one hand, until fully coated. Place the coated banana into the chopped peanuts. Coat the banana piece with chopped peanuts, using your other/clean hand and once totally coated with peanuts, place it on the bed of lettuce or parsley. Continue this process until every piece of banana is covered with salad dressing and chopped peanuts. Once all the pieces are finished and placed on a serving plate, spoon about 1 to 2 teaspoons of blue cheese salad dressing across the banana pieces. Make it look decorative.

The best Blue Cheese salad dressing I have found is Bob’s Big Boy Blue Cheese salad dressing. Make sure that you use a good quality dressing. Sprinkle the chunks of crumbled blue cheese on top of this and serve chilled/cold. Cover with plastic wrap and place in the refrigerator until served to your guests. This recipe has a wonderfully sweet, savory and tangy taste to it. Leftovers are great, just keep them covered and in the refrigerator.

Reviews (1)

  • I'm not sure if your mother created this recipe or not, but I grew up loving this salad back in the 1960s and 70s. My mom insisted we have a salad at supper each and every day and this banana-peanut salad was a favorite with we six children. Thanks for the memories.

    Flag as inappropriate SarahB1  |  July 1, 2010

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