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
Submit your quote by clicking here.
This recipe was featured in Meal Plan Monday and Weekend Potluck
I always use a butter knife to slice my bananas!!
This can be served as a dessert or a “side-dish”:
Pour can of crushed pineapple (with juice) into med bowl.
Sprinkle small box of “Pistachio Pudding Mix” over and stir to mix.
Fold in a med frozen whipped topping.
Optional: add small marshmallows. I don’t know the amount because I do not add these to mine.
Refrigerate until serving.
Some people call this “Watergate Salad”. It seems like it would be really sweet (and yucky)…but the pineapple and pistachios tone down the sweet of the “whipped cream”.
Oh…my…gosh….I thought my mother in law was the only one who made that Watergate salad. It’s so good too. But it took a while for me to be convinced to try it. Green looking stuff in a jello mold, ewe. But now I love it.
I know the little children at day care would love for me to make this. The teachers would walk out for having to clean the mess. hmm, sounds like a Friday afternoon snack to me!
I had to laugh!! I use a butter knife to cut bananas, too. I always have. I never really thought about using a sharp knife, they are so easy to cut with a dull one.
Same here ~laughing~
My simplest recipe that never fails to impress everyone who tries one (and boy do a lot of people try them- these make amazing Christmas gifts!)
Truffles: Bake a boxed chocolate cake. Scoop hot cake into a bowl and mix with 1 can chocolate frosting. Cool in fridge for one hour (or stick in freezer 20 min;), when cool and firm, use a melon baller to dunk into melted almond bark. Immediately place on wax paper and top with sprinkles or crushed candy.
Okay, so this is a teensy bit involved, but well worth it for the outcome. These are incredible, beautiful and easily customizable- what could be better than that!
I’m gearing up to make some of these with white cake mix and pastel bark for Easter. YUM!
I have never been to Shoneys either but I have tried this at various places and buffets over the years. I think the last time I had it was at an old country buffet in puyallup washington or maybe it was tacoma 🙂 I always thought it was red jello too but flavor wasnt right when I tried it 🙂 Thank you again christy for this treasure…and again thanks for the steak hubby is still raving 🙂
oh and off topic since everybody is throwing one out there, every new years eve my mom and grama like to get family together instead of going out to bars so we all stay safe, we eat tons of nibblings and snacks as they call them..we never had much money so we did as much as we could with what we have. one of my favorites was my grandmothers cheese dip: velveeta melted with either 1 can of cream of mushroom or 1 can of cream of chicken and a splash of milk. I have made it with half of each type of soup as well. It is just delicious on a ritz!! My mother also blends cottage cheese with ranch dip mix and its tasty 🙂
Ahh velveeta recipes. My first mother-in-law used to take a pound of velveeta and a can of campbell’s tomato soup and melt together. It was great to dip Ritz t ype crackers in. I just call it tomato soup and velveeta dip because I hated the name that she called it–Rinctum–I’m sure I don’t have to explain why I disliked the name. In spite of what she called it, it is a quick and simple dip.
Also, my kids always liked chili cheese dip–same process–1 pound of Velveeta mixed with a can of hot dog chili.
or
Salsa cheese dip–same thing 1 pound velveeta and 1 jar of salsa whatever hotness you like. We are not fond of really spicy hot so we always used mild.
Please note if you do this on the stove top, do it on very low heat or use a double boiler to keep from scorching the cheese. Double boilers are hard to find these days for some reason. Visionware used to make them as part of their cookware sets, and I have one of those, but my favorite is the old fashioned metal double boiler. The one I have I picked up at a “junqtique” type store many years ago. It was just like the one my mom used to have.
This I’ve GOT to make!!!!