Brazil, especially Rio de Janeiro, is a popular destination for this whole banana pie. With the exception of the margarine, almost all of the ingredients are natural. Additionally, it contains entire grains, which promote health. It gives off a lot of energy, and the bananas add an added potassium boost. Because of this, athletes and those who participate in sports in general eat this pie. Also, it is just plain tasty!
| Prep Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 10 mins |
| Servings: | 18 |
| Yield: | 1 1/2 cups |
Ingredients
- 1 cup mayonnaise (such as Hellman’s®)
- 3 tablespoons canned diced jalapeno peppers, drained (reserve juice)
- 1 tablespoon white sugar
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Mix mayonnaise, jalapeño peppers, 3 tablespoons of pickling juice from peppers, sugar, paprika, cumin, cayenne pepper, garlic powder, and salt together in a bowl.
- Cover the bowl with plastic wrap and refrigerate 4 to 6 hours before serving.
Nutrition Facts
| Calories | 93 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 2 g |
| Sodium | 126 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
An awesome finishing sauce for any Mexican meal! Tacos, quesadillas and tonight, for me – fajitas! Super easy and great flavor! Didn’t change a thing and we fought over the final scoop! Thanks for sharing this recipe!! We will make more often!
Needed a quick and easy quesadilla sauce and this one was quick, easy, and tasty. My family of 5 approves and we will definitely be using again!
Hands down, THEE best sauce ever!!!! Perfect for quesadillas. I actually use this sauce for many other things as well as burgers , tacos, you name it!!! Phenomenal taste! I follow the recipe to a T and it’s perfect!!!
Very good, this makes alot. We have used it on other things as well.
This sauce is very good and has a nice kick to it but also sweet. Good stuff!
This is a very good sauce.
Used my canned pickled peppers (which includes peppers other than just jalapeños) and thought this turned out very well. You can adjust the “heat” by the amount of peppers and pepper juice you use, so go ahead and be conservative when you mix up because you always can add more if you want to kick up the spiciness. In addition to quesadillas, I think this would be a great sauce for a big old fat grilled hamburger…at least I know it will be in this house! Janet, thanks for sharing your recipe, we enjoyed it.