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
LOL! I just asked my husband and he uses a butter knife to slice bananas. He just turned 74!
Butter knife…sharp knife…tomato…tomahdow…whatever gets them nanners sliced…or whichever is closest to me when I’m ready to slice ’em…~snickers~ As for a simple recipe: Peanut butter mixed with a little bit of pancake syrup. Tasty on toast…pretty good on pancakes…wonderful on waffles…if you like the taste of butterscotch…YUM!
Sometimes I mix reg with the sugar free and if taste better that way.
Love your recipes and always look forward to your posts ! We have the same dessert dishes too !
My family has a favorite recipe we call Red Stuff. Couldn’t be more different than this as you use hamburger meat and tomatoe juice. I think I’ll try yours with it and have a Red Stuff dinner. Here is my Red Stuff recipe:
Red Stuff
Favorite family recipe
• 2 lbs. Hamburger Meat (85/15)
• 3 eggs lightly beaten
• ½ cup of Flour + 2 ½ T.
• Salt and Pepper to Taste
• Oil for frying
• 3 large cans (#303) of Tomato Juice
• Large onion chopped (Mother says the more onion the better)
• 2 shakes of Lea and Perrin sauce
Mix first four ingredients together with your hands. If it is too sticky add a little more flour so it doesn’t stick to your hands.
Put it on a floured cutting board. Flour your rolling pen as well as the top of the meat so it doesn’t stick. Roll out to ½ thick.
Cut the meat into chicken fried steak size portions.
Heat oil in a skillet on medium high heat and fry the meat about 4 min. per side or until it is done.
Remove from pan and sit aside. Remove all but about 2 T. oil from the pan.
Put 2 ½ T. flour in the skillet and whisk like you are making gravy. Add onion and cook just a little. Add tomato juice and Lea and Perrin. Cook stirring until smooth.
Put the meat back in and let it simmer 15 min.
Mother said this freezes well. Just put some meat and gravy in a zip lock bag and put it in the freezer.
Y’know, I have just never felt ‘right’ about cuttin’ up a banana with a sharp knife, and now I finally know why!!!! lol. . . and I don’t have any recipes as easy as this one. . . that is why I come here all the time!
My favorite simple recipe is actually my grandmothers “apple salad” (my husband, NOT a Southerner, doesn’t agree with the name at all, haha). You cut up an apple, put it in a bowl, mix in some mayo (or miracle whip lite), toss in a handful or two of marshmallows and refrigerate. It’s soooo good. The marshmallows get all squishy and the mayo adds some tang and the apples are nice and crisp. AND it’s a salad so you know it’s good for you. *wink* My Mama Pat has the best recipes.