Anyone who’s enjoyed a banana and peanut butter sandwich already knows what’s good about banana croquettes, a Kentucky creation with many variations that typically involves banana coated in crushed peanuts. On Bravo’s Top Chef, Chef Newman made a sweet, savory and sticky peanut sauce that creates levels of texture with the crunchy peanut coating and soft banana.
about 25 minutes
What to get
- 5 semi-ripe bananas, yellow but not spotted
- 2 fresh farm eggs
- 3 tbsp. water
- 2/3 cup sugar
- 2 tbsp. apple cider vinegar
- 1/2 cup creamy peanut butter
- 2 tbsp. Duke’s® Mayonnaise
- Chopped peanuts, as needed
What to do
- Fill base of a double boiler halfway with water. If you don’t have one, simply use a saucepan and a metal bowl that will sit comfortably on top to make your sauce. Set to simmer.
- Combine eggs, water and sugar. Whisk until blended.
- When water is simmering, add the vinegar and begin to whisk over the water, being very careful not to let anything build up on the sides or sit on the bottom and scramble. Continuously whisk for 2–3 minutes or until mixture grows in volume and begins to thicken.
- When mixture is at 145 degrees and has thickened, remove from heat and whisk in the peanut butter. After it is fully mixed, let cool for a few minutes. Add mayonnaise, making sure to fully incorporate.
- Prepare bananas by peeling and then cutting in half through the middle. Arrange them on a serving platter to be sauced.
- Ladle sauce over the bananas and top with chopped peanuts. Serve immediately or cover and hold overnight.