Best 20 Banana Salad Recipes

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Indulge in the tropical flavors of our delectable Banana Salad, a refreshing and vibrant dish that captures the essence of summer. This delightful salad combines the natural sweetness of bananas with a medley of fresh and tangy ingredients, resulting in a symphony of flavors that will tantalize your taste buds. From the classic simplicity of our Traditional Banana Salad to the unique twist of our Tropical Banana Salad with Coconut and Lime, this article offers a diverse selection of recipes that cater to every palate. Whether you're seeking a light and healthy side dish or a sweet and satisfying dessert, our Banana Salad recipes are sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY-BANANA GELATIN SALAD



Strawberry-Banana Gelatin Salad image

Our family gatherings wouldn't be the same without this classic gelatin salad with its festive fruit layers. Since it stays nice and firm, it travels well and is ideal for taking to covered-dish suppers and church potlucks.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 15 servings.

Number Of Ingredients 9

1 package (6 ounces) strawberry gelatin
1 cup boiling water
2 packages (10 ounces each) frozen sweetened sliced strawberries, partially thawed
1 can (20 ounces) crushed pineapple, drained
1 cup mashed firm bananas (about 3 medium)
1/2 to 3/4 cup chopped walnuts
2 cups sour cream
2 teaspoons sugar
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, dissolve gelatin in water. Stir in strawberries, pineapple, bananas and nuts. Pour half of the mixture into a 13-in. x 9-in. dish. Refrigerate for 1 hour or until set. , Set the remaining gelatin mixture aside. Combine the sour cream, sugar and vanilla. Spread over the chilled gelatin. Spoon remaining gelatin mixture over top. Chill overnight.

Nutrition Facts : Calories 184 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 42mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

GUINEOS EN ESCABECHE (GREEN BANANA SALAD)



Guineos En Escabeche (Green Banana Salad) image

I found this recipe as a comment on a blog that was describing how to ripen green bananas. Sometimes they are just TOO green so I plan on trying this soon. The poster went by "Kat" But then I noticed she had THREE cups of oil so I looked this up online (my Spanish skills came in handy!) and adjusted it a little. yield and time is approximate

Provided by Chef Tweaker

Categories     Tropical Fruits

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs bananas, bright green unripe -about 10 green bananas (the greener the better)
2 large onions, sliced into thin rings
1/2 cup white vinegar
3 -4 garlic cloves, crushed
10 -12 olives, green (stuffed with pimiento if desired)
1/2 teaspoon salt
10 -12 whole black peppercorns
3 -4 bay leaves
1 cup olive oil or 1 cup light olive oil
salt and pepper

Steps:

  • Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins.
  • Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
  • While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. (Other recipes said to cook only until the onions got soft.) Remove from heat and set aside to cool to room temperature.
  • The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or "Tupperware" bowl. Add the sauce to the bananas. Stir and mix well. Cover them and let them cool off. After they cool off place them in the refrigerator for 2 hrs or longer -- the longer the better. Serve and eat.

BANANA SALAD



Banana Salad image

A nice fruit salad for potlucks or outdoor events - my grandmother always made it on the Fourth of July. Bananas, pineapple, and cream cheese in a tangy homemade sauce. Salad can be refrigerated or served immediately.

Provided by CLR

Categories     Salad     Fruit Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 8

½ cup pineapple juice
½ cup white sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
1 egg, well-beaten
6 large bananas, sliced
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can pineapple tidbits, drained

Steps:

  • Combine pineapple juice, sugar, lemon juice, and cornstarch in a saucepan over medium heat; cook and stir until sugar dissolves and sauce is smooth, about 5 minutes.
  • Stir about 1 tablespoon sauce into the bowl with the egg until egg is slightly warmed. Slowly pour egg mixture into sauce, whisking until sauce is smooth and thickened. Remove saucepan from heat and freeze sauce, stirring occasionally, until completely chilled, about 15 minutes.
  • Mix bananas, cream cheese, and pineapple together in a bowl. Add sauce and mix until evenly coated.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 29.3 g, Cholesterol 36 mg, Fat 7.2 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 62.2 mg, Sugar 20.5 g

STRAWBERRY-BANANA SALAD



Strawberry-Banana Salad image

Make and share this Strawberry-Banana Salad recipe from Food.com.

Provided by jkoch960

Categories     Strawberry

Time 8h20m

Yield 12-15 serving(s)

Number Of Ingredients 9

1 (6 ounce) package strawberry gelatin
1 cup boiling water
2 (10 ounce) packages frozen sweetened strawberries, sliced, partially thawed
1 (20 ounce) can crushed pineapple, undrained
1 cup mashed firm banana (about 3 medium)
2 cups sour cream
1/2-3/4 cup chopped pecans
2 teaspoons sugar
1/2 teaspoon vanilla extract

Steps:

  • In a bowl, dissolve gelatin in water. Stir in strawberries, pineapple, bananas and nuts.
  • Pour half of the mixture into a 13" x 9" x 2" dish. Refrigerate for 1 hour or until set.
  • Set the remaining gelatin mixture aside.
  • Combine the sour cream, sugar and vanilla; mix well. Spread over the chilled gelatin. Spoon remaining gelatin mixture over top.
  • Chill overnight.

CREAMY BANANA LETTUCE SALAD



Creamy Banana Lettuce Salad image

Nancye Thompson of Paducah, Kentucky dresses up salad greens with fruit, nuts and a yummy banana dressing.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

1 large firm banana, sliced
1/2 teaspoon lemon juice
3 tablespoons mayonnaise
1/2 teaspoon sugar
2 cups torn mixed salad greens
5 fresh strawberries, sliced
1 tablespoon salted peanuts, chopped

Steps:

  • Lightly toss banana slices with lemon juice. Place 1/4 cup in a small bowl; mash. Stir in the mayonnaise and sugar. In a salad bowl, combine the greens, strawberries and remaining banana slices; toss. Top with banana dressing; sprinkle with peanuts.

Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 214mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 4g fiber), Protein 3g protein.

FROZEN CRANBERRY BANANA SALAD



Frozen Cranberry Banana Salad image

A luscious combination of sweet and tangy, crunchy and creamy, this pretty salad makes a great side dish or dessert. Its light pink color and delicate banana flavor make it perfect for a bridal shower or ladies' luncheon. -Phylis Hoffman, Conway, Arkansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 16 servings.

Number Of Ingredients 6

1 can (20 ounces) pineapple tidbits
5 medium firm bananas, halved lengthwise and sliced
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup sugar
1 carton (12 ounces) frozen whipped topping, thawed
1/2 cup chopped walnuts

Steps:

  • Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the juice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping and nuts. , Pour into a 13-in. x 9-in. dish. Freeze until solid. Remove from the freezer 15 minutes before cutting.

Nutrition Facts : Calories 200 calories, Fat 6g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 2g fiber), Protein 1g protein.

BANANA SPLIT FLUFF SALAD RECIPE - (4.2/5)



Banana Split Fluff Salad Recipe - (4.2/5) image

Provided by smclane

Number Of Ingredients 8

1 (3.4-ounce) box instant vanilla pudding , please do not use Banana flavored pudding)
1 (20-ounce) can crushed pineapple, do not drain
1 (8-ounce) container Cool Whip
1 cup mini marshmallows
1/2 cup walnuts, finely chopped + 2 Tablespoons for garnish
1/2 cup mini chocolate chips
2 ripe bananas, sliced
1 (10-ounce) jar maraschino cherries, halved

Steps:

  • Stir together the pudding mix and pineapple until dissolved and thickened. Fold in the Cool Whip. Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries. Refrigerate at least 4 hours to chill. Makes about 8 cups.

FRUIT SALAD WITH BANANA DRESSING



Fruit Salad with Banana Dressing image

This salad really says "summer" because it's so light and colorful. The banana dressing really tops it off. It's really great served with grilled items, too. Use a little extra sour cream for a pretty presentation. -Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 30m

Yield 14 servings.

Number Of Ingredients 12

3-1/2 cups cubed fresh pineapple
3 cups honeydew melon balls
1-1/2 cups cantaloupe balls
1 medium mango, peeled and cubed
1 cup green grapes
1 cup halved fresh strawberries
1 kiwifruit, peeled, quartered and sliced
BANANA DRESSING:
2 small bananas, cut into 1-inch pieces
1 cup reduced-fat sour cream
1/4 cup packed brown sugar
1-1/2 teaspoons lemon juice

Steps:

  • In a large bowl, combine the first seven ingredients. In a food processor, combine the bananas, sour cream, brown sugar and lemon juice. Cover and process until smooth. Serve with fruit.

Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 21mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

HAWAIIAN FRUIT SALAD WITH BANANA DRESSING



Hawaiian Fruit Salad With Banana Dressing image

Prepare Banana Dressing about 2 hours in advance and refrigerate. A very pretty presentation that can be served as a side salad, light lunch, or snack. Feel free to sub fruits if one listed is not available or not to your liking.

Provided by Brenda.

Categories     Dessert

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 pineapple, cut into 1 inch cubes
1 medium cantaloupe (use a melon baller, or cut into 1 inch cubes)
1 medium honeydew melon (use a melon baller, or cut into 1 inch cubes)
1 papaya, pared and cut into 1/4 inch slices
1 cup green grape, cut in half lengthwise
1 cup strawberry, cut in half lengthwise
2 ripe bananas, peeled, sliced
1 cup sour cream
1/4 cup firmly packed brown sugar
1 1/2 teaspoons lemon juice

Steps:

  • Prepare Banana Dressing:.
  • Combine dressing ingredients in blender, and blend until smooth 15-20 seconds. Refrigerate 2 hours.
  • Combine all cut fruits in a large bowl and toss together gently.
  • Mound fruit on individual, lettuce lined plates. Serve Banana Dressing in a gravy boat, or pour dressing over individual fruit salads.

BANANA NUT SALAD



Banana Nut Salad image

Sharon Mensing from Greenfield, Iowa combines two kid-friendly flavors in this speedy salad. "Children can help out by slicing and arranging the bananas," she suggests. "Then just stir up the dressing and serve in minutes."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6

2 medium ripe bananas, sliced
Leaf lettuce
1/4 cup mayonnaise
1 tablespoon peanut butter
1 tablespoon honey
1/4 cup chopped peanuts

Steps:

  • Place bananas on lettuce-lined salad plates. In a small bowl, combine the mayonnaise, peanut butter and honey. Spoon over bananas; sprinkle with peanuts.

Nutrition Facts : Calories 242 calories, Fat 17g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 95mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

THE BEST JELL-O SALAD EVER! STRAWBERRY JELLO SALAD WITH BANANA



The Best Jell-O Salad Ever! Strawberry Jello Salad With Banana image

This really is one of the BEST Jell-o Salad Recipes. This recipe came from my mother's cousin Antoinette. This recipe has been popular in her family for over 40 years. It is a delicious treat during the summer months as well as an accompanying Holiday dessert (Color goes well for Holiday dessert table). The recipe calls for real whipped cream, however I'm sure that Cool Whip could be substituted as the recipe probably pre-dates the ease of prepared whipped topping, but I do prefer the original recipe as it just makes it more traditional. Note: I use Strawberry Jello, but I'm sure any kind of berry or cherry flavor would work well too... I also use food processor chopper for preparing the bananas & cherries - I use whisk attachment on electric mixer for preparing the set jello & whipping the cream.

Provided by BlondieItaliana

Categories     Gelatin

Time 10m

Yield 16-24 serving(s)

Number Of Ingredients 4

2 (3 ounce) packages strawberry Jell-O gelatin dessert (prepared in advance)
4 bananas, chopped (very ripe)
1 (6 ounce) jar maraschino cherries, chopped
1/2 pint heavy cream, whipped

Steps:

  • Prepare the jello as directed on box in large bowl the night before so it is set & hardened for recipe. Then, whisk jello in its bowl and add to large bowl that you will serve the dessert in.
  • Fold in the bananas, cherries, & whipped cream until all combined.
  • Refrigerate until thick or ready to serve.

BANANA SPLIT SALAD



Banana Split Salad image

This is a recipe handed down by my mom, and it's now a hit at my house. Because it's frozen, it can be made well in advance. I find that especially nice when I'm planning a party. -Shelly Korell, Bayard, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12-15 servings.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 can (20 ounces) crushed pineapple, drained
1 package (10 ounces) frozen sliced strawberries in syrup, thawed
2 medium firm bananas, chopped
1 carton (12 ounces) frozen whipped topping, thawed
1 cup chopped walnuts
Red food coloring, optional

Steps:

  • In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple, strawberries and bananas. Fold in the whipped topping, walnuts and food coloring if desired. , Pour into an oiled 13x9-in. dish. Cover and freeze until firm, at least 3 hours. , Remove from the freezer 30 minutes before serving.

Nutrition Facts : Calories 247 calories, Fat 14g fat (7g saturated fat), Cholesterol 17mg cholesterol, Sodium 46mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

SUGAR-FREE STRAWBERRY BANANA DELIGHT JELLO SALAD



Sugar-Free Strawberry Banana Delight Jello Salad image

This is an excellent low-calorie, sugar-free recipe for holiday meals. Many of the older people in my family have diabetes and this allows them to partake in dessert.

Provided by aronsinvest

Categories     Dessert

Time 30m

Yield 8 , 8 serving(s)

Number Of Ingredients 7

1 1/2 cups hot water
1 (6 ounce) package sugar-free strawberry gelatin
1 (20 ounce) package frozen strawberries (sliced or whole)
1 cup crushed pineapple (no sugar added)
3 -4 bananas, sliced
1 cup walnuts, chopped
16 ounces fat free sour cream

Steps:

  • Dissolve jello in the hot water.
  • Fold in strawberries, crushed pineapple, banana slices and walnuts and stir to mix.
  • Pour 1/2 of the mixture into a 12" x 8" dish and refrigerate until firmly set.
  • set the other 1/2 aside at room temperature.
  • When refrigerated half is set gently spread with sour cream and then top with the remaining 1/2 mixture.
  • Refrigerate 2 to 3 hours before serving.

JOY'S GREEN BANANA SALAD



Joy's Green Banana Salad image

A recipe from my kitchen when I was in Puerto Rico made with green bananas, sweet onion and bacon in a vinegar dressing. I have served it to my North American friends and they love it as well. It is great to serve instead of the same ol' potato salad. Dare to try something new?

Provided by Joy

Categories     Salad     Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 11

6 small unripe (green) bananas
2 tablespoons olive oil, divided
1 green bell pepper, sliced into thin rings
1 cup small shrimp - peeled and deveined
1 cup crabmeat
1 sweet onion, chopped
1 pinch salt and pepper to taste
1 teaspoon white sugar
¾ cup red wine vinegar
2 slices crisp cooked bacon, crumbled
1 hard-cooked egg, peeled and sliced

Steps:

  • Bring a large pot of water to a boil. Cut the ends off of the bananas, and make a slit lengthwise down the peel. Cook bananas in boiling water until tender (similar to a potato). Drain, cool, and remove peels. Cut into small chunks and place in a serving bowl. Drizzle 1 tablespoon of olive oil over the pieces, and stir to coat.
  • Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add shrimp and crab, and fry until cooked through, about 5 minutes. Set aside to cool.
  • Add onions, green pepper and seafood to the bananas in the bowl. In a separate bowl, whisk together the red wine vinegar, sugar and bacon pieces. Pour this mixture over the bananas, and toss lightly to coat. Season with salt and pepper. Garnish with slices of hard-cooked egg if desired.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 31.1 g, Cholesterol 80.6 mg, Fat 6.5 g, Fiber 0.6 g, Protein 11 g, SaturatedFat 1 g, Sodium 135.5 mg, Sugar 2 g

BANANA BLOSSOM SALAD



Banana Blossom Salad image

Unlike the purple bulb banana blossom from Hawaii, Mexico and South America that is available and used in the USA, Chef Khai remembers the lovely white, tender banana blossoms he enjoyed in Vietnam. To julienne the banana blossoms, Chef Khai uses the thinnest setting on a Japanese mandolin. It is important to soak the strips in a large bowl of cold water with white vinegar to prevent discoloration.

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 16

2 small banana blossoms, or 4 cups well-packed finely julienned banana blossom strips
2 tablespoons white vinegar
4 tablespoons White Vinaigrette, recipe follows
2 cups shredded, poached chicken breast
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons fresh lime juice
1 ruby red grapefruit, sectioned and each segment torn into thirds, optional
2 teaspoons chopped rau rum (Vietnamese mint), or regular mint
6 tablespoons chili fish sauce
4 tablespoons crispy shallot flakes
4 tablespoons chopped roasted peanuts
1 cup sugar
1 teaspoon salt
1 cup white vinegar
1 cup water

Steps:

  • Peel off and discard the tough, old outer layers (called bracts) of the banana blossom. Use a Japanese mandolin with the thinnest setting and cut into fine julienne strips; immediately plunge into large bowl of cold water and the white vinegar. When ready to prepare the salad, remove the julienne strips and shake off the tiny white buds (chopped up baby buds). Rinse and drain. Squeeze dry of the excess water. Place 4 cups well-packed strips into a bowl. Add the White Vinaigrette and toss for a few seconds. Pour off the excess liquid.
  • In a separate bowl, toss the shredded chicken with salt, pepper, and lime juice. Add the grapefruit, rau rum, and chili fish sauce and mix together thoroughly.
  • To serve, mound the salad equally onto 4 separate plates. Top each salad with 1 tablespoon crispy shallot flakes and 1 tablespoon chopped peanuts. Serve immediately.
  • Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. Set aside.

BANANA SPLIT FRUIT SALAD



Banana Split Fruit Salad image

Let these whimsical parfaits celebrate the end of a work week and the beginning of a wonderful weekend! Watermelon, bananas and raspberries make for a tasty and healthy treat. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 5

2 medium bananas
1/4 medium seedless watermelon
1 carton (6 ounces) vanilla custard-style yogurt
1 cup fresh raspberries
1/4 cup chopped walnuts

Steps:

  • Cut each banana in half widthwise. Cut each half into four pieces lengthwise. Using an ice cream scoop, scoop four balls from watermelon (save remaining melon for another use). , Arrange four banana pieces in each shallow dessert bowl; top with watermelon. Spoon yogurt over melon. Sprinkle with raspberries and walnuts. Serve immediately.

Nutrition Facts : Calories 248 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 35mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 6g fiber), Protein 6g protein.

BANANA LETTUCE SALAD



Banana Lettuce Salad image

Growing up, my great grandma would make this every weekend while i was there...now that she has passed, i still make it often and remember the good times we have shared...the ingrediants in this recipe are simple...and somewhat weird, but overall the taste is YUMMY...hope you enjoy!

Provided by lightshores

Categories     Fruit

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 cups chopped lettuce
1/4 cup Miracle Whip
1/4 cup mayonnaise
1/2 cup milk (YOU MAY USE MORE IF NEEDED FOR THINNING)
2 -3 teaspoons sugar (USE MORE OR LESS FOR YOUR TASTE)
2 -3 bananas, halved and sliced

Steps:

  • Combine chopped lettuce and sliced bananas in a large bowl.
  • in another bowl combine mayo, miracle whip, milk and sugar, using whisk to get out any lumps.
  • NOTE: MIXTURE WILL THICKEN UPON MIXING BUT WILL COAT NICELY.
  • combine mayo mixture to lettuce mixture and toss to coat-- serve and enjoy!

BANANA SALAD DRESSING



Banana Salad Dressing image

Make and share this Banana Salad Dressing recipe from Food.com.

Provided by Gagoo

Categories     Dessert

Time 35m

Yield 12 , 12 serving(s)

Number Of Ingredients 7

1 cup sugar
1 tablespoon flour
1 tablespoon vinegar or 1 tablespoon lemon juice
1 egg, beaten
1 cup milk
6 bananas, sliced
1/2 cup peanuts, finely chopped for garnish

Steps:

  • Mix first five ingredients together in a sauce pan, adding the milk last.
  • Cook over low heat until slightly thickened.
  • Cool and store in fridge.
  • Just before serving, quarter or slice bananas into individuals serving dishes.
  • Spoon dressing over bananas.
  • Can sprinkle ground peanuts over if desired.

GRAPE BANANA SALAD



Grape Banana Salad image

This is a nice blend of fruit and nuts.

Provided by Jan

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Yield 8

Number Of Ingredients 4

1 pint heavy whipping cream
6 cups seedless red grapes, halved
4 large bananas, peeled and sliced
1 cup chopped walnuts

Steps:

  • In a large bowl, beat the cream until stiff peaks form. Gently stir in fruit and nuts.

Nutrition Facts : Calories 446.6 calories, Carbohydrate 40.5 g, Cholesterol 81.5 mg, Fat 32.5 g, Fiber 3.9 g, Protein 5 g, SaturatedFat 14.9 g, Sodium 26 mg, Sugar 28.9 g

BANANA SALAD



Banana Salad image

My mom used to make this all the time when I was little. It is one of those recipes where there really isn't a recipe - she just did it. After a lengthy talk with my little sister this past week, I decided I had better try to remake these and write them down so we don't forget this wonderful little tidbits.

Provided by CindiJ

Categories     Salad Dressings

Time 7m

Yield 4 serving(s)

Number Of Ingredients 8

4 bananas, peeled and speared
lettuce leaf (of your choice)
6 tablespoons mayonnaise
3 teaspoons sugar
1/2 teaspoon vinegar
2 tablespoons milk
salt & pepper, to taste
Spanish peanut, chopped (to garnish)

Steps:

  • In small mixing bowl mix together the mayonnaise, sugar, vinegar, milk. Mix well to dissolve sugar completely. Season with salt and pepper to taste.
  • Arrange lettuce leaves (mom always used the larger iceberg type, but any will do) on salad plates.
  • Peel and spear the bananas. (To spear, cut banana in half, carefully insert your finger into the center of the cut, the banana will separate into 3 sections we called spears.).
  • Arrange spears on top of lettuce leaves.
  • Drizzle generously with dressing over bananas and lettuce.
  • Garnish with chopped spanish peanuts (if desired).
  • Serve immediately or keep chilled until ready to serve.
  • *Bananas may darken if prepared too early. Best if made and immediately served.

Tips:

  • Choose ripe bananas for the best flavor and texture.
  • If you don't have any lemon juice, you can use lime juice instead.
  • Add a handful of chopped nuts, such as walnuts or pecans, for extra crunch.
  • For a creamier salad, add a dollop of yogurt or sour cream.
  • Serve banana salad chilled for a refreshing summer side dish.

Conclusion:

Banana salad is a delicious and versatile dish that can be enjoyed as a snack, side dish, or dessert. It's quick and easy to make, and it's a great way to use up ripe bananas. With its sweet and creamy flavor, banana salad is sure to please everyone at your table.

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