6 lg. bananas
1 c. ground lg. peanuts (Planter's cocktail peanuts)

SALAD DRESSING:

1 c. sugar
1 egg
2 tbsp. vinegar
3 tbsp. flour
1 c. cold water
2 tbsp. butter

Mix together all the ingredients of the dressing except butter. Cook until thickened. Add butter. When completely cold, dice up the bananas and add the nuts, keep a few to sprinkle on top. Add the dressing, stirring with a fork. Sprinkle remaining nuts on top.

NOTE: This must be prepared at the last minute before serving to prevent bananas from turning back.

SUGGESTION: Sprinkle bananas with Fruit Fresh before mixing with dressing to prevent from turning dark.