The Banana Sandwich is a polarizing masterpiece. In the South, it’s a childhood staple; for others, it’s a strange curiosity. But when done right, it is the perfect harmony of creamy, salty, and sweet.
There are two main schools of thought: the Classic Southern (Cold) and the Elvis Style (Grilled).
1. The Classic Southern Banana Sandwich
This is the “no-cook” version found at picnics and lunch counters.
The Ingredients
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The Bread: 2 slices of soft, fresh Homemade Buttermilk Bread (or white sandwich bread).
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The Spread: 2 tbsp Mayonnaise (specifically Duke’s or Hellmann’s—no Miracle Whip here!).
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The Fruit: 1 Ripe banana (spotted but not mushy).
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The Secret: A pinch of Salt and Black Pepper.
The Assembly
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The Slather: Spread a thick layer of mayo on both slices of bread.
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The Slice: Slice the banana into rounds or long strips. Cover one slice of bread completely—no gaps allowed!
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The Seasoning: Lightly sprinkle the salt and pepper over the bananas. It sounds weird, but it cuts the sweetness and makes the banana flavor pop.
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The Squish: Close the sandwich and press down firmly so the mayo and banana “bond.”
2. The “Elvis” (Grilled Peanut Butter & Banana)
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