Bananas in Red Stuff (a.k.a Strawberry Glaze)
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What do you get when you combine a bunch of ripe bananas with strawberry glaze? Bananas in red stuff, a dessert that’s simultaneously light, filling, refreshing, and just the right amount of sweet.
In case you haven’t noticed, there is an awful lot of high fa-lootin’ ness going around in the foodie world today and I try to keep as much distance between myself and anything high fa-lootin’ as possible because that’s just how I like to live. This brings me to today’s recipe. You see, I have achieved my highest culinary dream. I have reached the pinnacle of delicious greatness! I have climbed the highest mountain and crossed the raging seas and I have returned with… bananas in red stuff!
Alright, I know, I could do better on the name. But the thing is, I’ve been calling it that for as long as I can remember, and whenever you ask someone “Hey you know that banana stuff at Shoney’s” they always reply “Oh yeah, you mean bananas in red stuff?”. So today, on Southern Plate, we’re just gonna call it what it is and anyone with eyes can see that it is bananas in red stuff. But if the professionals ask, it’s a bananas with strawberry glaze recipe, okay?
If you are familiar with Shoney’s breakfast bar you know how wonderful this stuff is. It’s the belle of the ball. Light tasting, slightly sweet, filling, and refreshing, I’ve longed (literally, longed) for the recipe for years. Then a few years back Mama and I found ourselves talking about it yet again. We’ve gone over all sorts of possible scenarios from diluted jello to a grenadine-based sauce. The thing is, though, it has to be simple for a restaurant like Shoney’s to turn it out on the scale that they do. It then dawned on us, what is Shoney’s specialty? Strawberry pie. So what would they have on hand at all times? Strawberry glaze!
Oh goodness, folks, we’ve hit pay dirt! Here’s the recipe for bananas with strawberry glaze and I hope you make it soon.
Recipe Ingredients
- Strawberry glaze
- Bananas (you want your bananas to be ripe, but not overly ripe because we want a little firmness left in them).
How to Make Bananas With Strawberry Glaze
Pour your glaze into a mixing bowl.
Using the container the glaze came in, fill it up with cold water and pour that into the mixing bowl as well.
Now mix this on medium speed until completely blended.
It really helps to do this with an electric mixer because it’s just globby and slightly annoying to do it with a spoon.
Now slice your bananas into a medium bowl.
Make the banana slices kinda thick so they will hold up better when you are stirring them up in our next step.
Now pour your strawberry glaze over the sliced banana in your bowl.
And give them a good stir to coat.
Cover with foil or plastic wrap and place in the refrigerator for a few hours or until well chilled.
Oh, this is gonna be so good!
Just for you, I dished it all out into pretty little dessert dishes to take a photo and spent a few minutes pretending I wasn’t going to eat it all myself. 🙂
Storage
Leftover bananas in red stuff will only last a couple of days when stored, covered, in the fridge. Any longer and the bananas will begin to turn brown.
Recipe Notes
- Lots of places offer this “red stuff” near the strawberries and there are tons of different brands and such. Now, I’m firmly on team sugar-free glaze. However, I’m here to tell you that the sugar-free glaze tasted nothing like the regular glaze. It wasn’t bad, it was just very different. It was so different that I actually ended up throwing it away and going back to the store for the regular glaze. So I’m gonna recommend you get the regular glaze to make this. You understand, right?
- If you want to make a fruit salad with strawberry glaze, add a quart of fresh strawberries (halved) and 1 can of pineapple chunks (drained) to the banana slices.
Recipe FAQs
How do you serve bananas with strawberry glaze?
Now, I just like to eat it on its own. However, this would also be excellent as a dessert topping. Serve it on top of slices of pound cake, on top of pancakes or , or with a serving of vanilla ice cream or whipped cream – the possibilities are limitless.
You may also like these other Southern banana recipes:
Caramel Banana Pie (a.k.a Easy Banoffee Pie)
How To Make Homemade Banana Pudding From Scratch
Homemade Banana Pudding with Meringue Topping
Banana French Toast with Pecans From Mama’s Kitchen
Grilled Bananas – Best Kept Secret
Ingredients
- 4-6 medium bananas
- 1 10-ounce container strawberry glaze
Instructions
- Place glaze in a medium bowl. Fill the empty glaze container with water and pour that into the bowl as well. Mix with an electric mixer until completely blended.1 10-ounce container strawberry glaze
- Slice bananas in thick slices into a separate bowl. Pour glaze over them and stir to coat.4-6 medium bananas
- Cover and place in the refrigerator for several hours to chill. Serve cold.
Nutrition
Now here is a man with an attitude of appreciation for anyone who cooks for him!
My husband is well known at church for appreciating Southern cooking – any and everyone’s Southern cooking.
His famous line is, “the worst I ever had was delicious”. That comes from a man that will eat whatever I put in front of him and really appreciate it.
~Submitted by Alice McKinney
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This recipe was featured in Meal Plan Monday and Weekend Potluck
I just love reading your posts, but this one’s is right there at the top! The comment about glaze & water being like siblings just cracked me up- I had to stop right there & laugh for a couple of minutes.
I’ve got several simple recipes, but I’ll have to look them up & post them later.
Hope your Tuesday is terrific!
I had to laugh when I read about cutting the bananas with a butter knife — I still do that!!!! surely its just out of habit by now, but I’ve never thought anything of it until I read your post…. too funny! ah, the little things we take with us
I learned one of the easiest – and best – recipes in Mr. Donnelly’s 2nd grade class and I still treasure the blue mimeograph copy of the recipe that we had to sign to show that we could “read this” and “make this”… Cranberry Sauce: 2 cups of fresh or frozen cranberries, 1 cup of sugar, & 1 cup of water. Cover & bring to a boil, stirring occasionally. Once at a boil, lower to medium heat (enough to keep the sauce burbling) and cook (still stirring occasionally) until the berries have all popped and the sauce has started to thicken. Pour into a heat resistant dish & chill until the sauce has cooled thoroughly. It’s best to make this the day before so it has plenty of time to thicken up. 35+ years later, “Mr. Donnelly’s Cranberry Sauce” is still a Thanksgiving staple.
This is my favorite cranberry sauce, too. None of that orange & nuts – that’s a whole other thing and not as good as the easy basic cranberry sauce.
This is the recipe from the bag of cranberries, except the bag has you using more than 2 cups of berries (you use the entire bag which is maybe 3 cups?). Hard to beat it though and I bet Mr. Donnelly’s recipe is extra sweet! I’ve wanted to try making it with chopped dried apricots, but my husband refuses to let me because he loves his cranberry sauce so much 🙂
So excited when I saw this post for bananas in red glaze!! I loved this stuff served at Shoneys!! I wad thinking about it the other day, got busy and forgot to lookup to see if I could find a recipe. Thank you so much will be making this soon!! Love your blog!!! I am a top fan, or at least tried to be. Something is wrong with the setup!!
I am so happy you put this out. Even us old folks love this stuff and I had never even tried to figure it out. Now, I can make it myself. Just happen to have some strawberry glaze and bananas … If only I could find some “cold water” 😉 I will make me some of this TODAY! Thanks Christy.
Luv your style! I think detected just a wee bit of “redneck” in that there post! (I’m from Southeastern Kentucky, so I do appreciate redneckkedness whenever I spot it outside of my state. lol) I like the fact that you’re REAL. Don’t ever change. 🙂
My simplest recipe? Rotele dip. We could survive off that stuff. Seriously.
Two boxes Velveeta, cubed
Two pounds hamburger browned and drained of the grease
Two cans Rotele tomatoes
Toss em all in the Crockpot and wait til the cheese is melty and gooey! YUM YUM YUM!!!
What size of cheese and what size can rotele?
Kathy ~ the largest size that Velveeta comes in. lol 🙂 That specific enough? lol! And I have only seen the rotele in one size can… I usually get mild, but the hubby likes H-O-T!
Elizabeth, that’s a 2 pound loaf of velveeta. My tweak is to use breakfast sausage, and a can of cream of mushroom soup with a little bit of milk if it needs thinning out a bit.If you’re not cooking for little folks the hot breakfast sausage is the bomb.com!
My brother is going to be SO excited! We love this stuff!