What do you do with speckled overly ripe bananas? I'm sure many of you are thinking banana bread, right? I don't love banana bread (gasp!) so I usually toss them into fruit smoothies or make this strawberry Jell-o salad. I like bananas as a snack, but I like them firm with a little green still on them. Once they turn brown, I'm out! Usually if they're really black they get thrown away. Don't hate me banana bread lovers! I've tried freezing them with and without the peel but wasn't not a pretty site, in fact it made me dislike ripe bananas even more.
This is one recipe that I don't get tired of though and it calls for 2 overly ripe mashed bananas. Since I usually only buy 3 at a time, this works out perfectly so I can eat one and not worry about the others turning colors. And my husband loves it and requests it all the time so it's a win-win situation. I featured this Jell-O salad before on LTBG a couple years ago but it had one lone picture and it was ugly so no one ever commented. ha ha! I'm sharing it again because it really is good and I think you'd like it.
I usually make this in a Pyrex bowl, but I've made them in small clear glasses for a prettier, single-serving presentation as well. Either way you serve it, it tastes the same. The gelatin is more substantial and has body from the banana and crushed pineapple that are mixed into it. The frozen strawberries kinda break things up a bit so not everything is too smooth and baby food like. But it's the sour cream layer that I love. It's not sweetened at all but when you eat it with the strawberry Jello it almost tastes like cream cheese. I hope you'll give this one a try- it's nothing fancy, just good stuff.
- 1 6 oz. box strawberry jell-o
- 1 1/2 c. boiling water
- 8 oz. can crushed pineapple, drained
- 2 ripe bananas, mashed without lumps
- 10-12 whole frozen strawberries
- 1 c. sour cream
In a medium bowl pour boiling water over strawberry jello. Mix til gelatin is fully dissolved. Add in crushed pineapple, and bananas. Add in strawberries and mix.
In a small bowl, stir sour cream til creamy and loosened a bit.
In a medium bowl, pour half the gelatin mixture (see note). Carefully ladle the sour cream over the jell-o, then pour the rest of the mixture over the sour cream.
Cover and refrigerate for at least 3 hours.
NOTE: To help the jello set up a bit quicker, I put the bowl in freezer for 5 minutes before adding the sour cream layer and the additional jello on top. This just helps keep the layers separated but it's not necessary.
And just because I think it's funny, here's a picture of Mr. H and Autumn sharing a father/daughter moment while taking a break from varmint hunting in our backyard*.