Frozen Cranberry Banana Salads
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Today I’m sharing a recipe that is the darling of Southern Tea Rooms… Frozen Cranberry Salad with Banana. It’s Creamy, fruity, light tasting and just the right size for serving.
In the south, our tea rooms have a relaxed and bright atmosphere. They are filled with smiling ladies gathered together for a special treat of girl time – away from kids, husbands and demands of home. Plates are filled with an assortment of salads: potato, vegetable, pea, macaroni, and chicken or ham usually served inside a fresh buttery croissant. Tea is still drank over ice, served in special stemmed “iced tea” glasses. *Note: We don’t say “drunk” but “drank”. Both are grammatically acceptable but where I’m from the latter denotes being a little loopy with liquor.
While the salads vary by tearoom, I have personally never been to one which did not serve a frozen cranberry salad such as this. Creamy, fruity, light tasting and just the right size when prepared in a little muffin paper, this is the quintessential tearoom must have and a very special treat to enjoy at home.
This recipe came from my husband’s grandmother, Granny Jordan. She was the embodiment of everything a southern lady should be. Anytime guests happened by, she was always prepared with a warm welcome and plenty of southern hospitality thanks to these little delights.
Once you make them, simply remove the muffin papers from your tins, pop them into Ziploc freezer bags and have an instant company worthy dessert or special treat for yourself anytime!
As always, the entire recipe is at the bottom of the page. You will need sour cream, sugar, whipped topping, crushed pineapple, two cans of whole berry cranberry sauce, and four bananas. *You can use light cool whip, light sour cream, and even a different sweetener if you prefer.
Drain pineapple and mash bananas with a fork. Place all ingredients in a large mixing bowl and stir until fully combined and incorporated. (Hint: I use my potato masher or a fork to help break up the cranberry sauce.)
Line a muffin tin with muffin papers.
Divide the mixture evenly among the muffin papers and freeze, uncovered, until fully frozen.
Remove frozen salads from muffin tin and place in zipper seal bag and return to the freezer. This recipe usually makes about two dozen but it depends on how much you put into each muffin paper.
Enjoy having this wonderful little treat on hand whenever the your taste buds want one!
Ingredients
- 1 lg can 20 oz well drained crushed pineapple
- 16 ounces sour cream
- 1- 9 ounce cool whip
- 4 mashed bananas
- ½ cup sugar
- 1 cup nuts optional, I don't use them
- 2 cans whole cranberry sauce make sure you get whole
Instructions
- Mix all ingredients well and spoon into cupcake papers placed in a muffin pan. Freeze. When frozen, remove from muffin pan and place in Ziploc bag.
Nutrition
Grandmothers always have time to talk and make you feel special.
~ Catherine Pulsifer
Hi Christy,
Your pretend husband Daniel directed me to this site. I like it. I visited tea rooms while vacationing in England and they are very elegant but very relaxing and the food is delicious.
I like the recipe for the cranberry banana salad. I do have one suggestion. You may want to offer a button to print a “printer friendly” version of the recipe for those of us who do not need the step by step illustrations–which are GREAT–when and if you need them. Like when trussing a chicken…
Anyway, great site!
Hey Candy! Welcome! Its so great to have you here!
I actually send out printer friendly versions of all of my posted recipes to my email subscribers to help them out a bit. Unfortunately, It seems to take me forever to get them in pdf format because I don’t have the good pdf writer on my computer so I have to email them to my hubby and get him to do it and…well yeah there is a long winded story behind that! lol I stay so busy though that I usually send them out about once or twice a month although my original goal was once a week!
If I ever get my head above water I would do it more regularly but Southern Plate is growing by leaps and bounds and its all I can do to keep up with the emails! A good problem to have though!!!
I hope you come back often! Its GREAT to have you here!!!
Gratefully,
Christy 🙂
Here’s a freebie Christie.
http://www.littlepdf.com/
The salad looks cool and refreshing and I am anxious to try it. Best wishes on the move and getting settled in to what will soon feel like home. Take a deep breath and think of how nice it is all going to be.
I still say to name the house “Fred”. Oh well,maybe you can name the 3 swimming pool gardens “Fred, Ethel and Little Ricky”
Good Luck with all the moving, truly wish I was there to help yall but especially, just to harass the fire outta ya, since I take such joy in it. Seriously, I hope it goes well so you can get back online soon.
THANK YOU FOR ALL THAT YOU DO. I CAN NOT WAIT TO TRY THIS RECIPE. MY SON GRADUATED FROM USF LAST SATURDAY AND I MADE THE MANDARINE ORANGE CAKE. I LICKED THE SPOON WHEN I WAS DONE MAKING IT AND I COULD NOT WAIT TO TRY IT. IT WAS REALLY HARD TO WAIT THE 3 DAYS. IT TURNED OUT FABULOUS. YOUR RECIPES ARE BEING PASSED DOWN TO MY FAMILY AND HAVE MADE SO MANY WONDERFUL MEMORIES FOR US. I APPRECIATE ALL THAT YOU DO. AGAIN THANK YOU SOOOOO MUCH
My grandmother makes this without the bananas but since I LOVE bananas and have never thought to add them I’m definitely going to have to try it your way. I remember when I was little we’d all go over to my grandma’s house (we call her Mama Pat) for the holidays and she’d have this- we called it ‘the frozen stuff’, lol, and weren’t big fans because it had all sorts of blobby bits (the whole cranberries). Now that I’m older I can appreciate blobby bits more and this was what my dad made for me when he came to visit after my daughter was born. I always remember my big manly dad squishing up cranberry sauce in my little kitchen with a scared look in his eye as I sat with my newborn baby girl watching him. I’m pretty sure he was terrified I was gonna toss her to him or something…or maybe just snap a picture of him cooking. 😉 Thanks for the recipe and the trip down memory lane, I hope my rambling wasn’t too convoluted I just always enjoy when you share your special stories and hoped to even the trade =)
Hi Christy this is Lou Ann.
Remember me? I’m your Mom’s quilting buddy. I can’t wait to try this recipe. This is going to be part of my lunch menu for the ladies of my quilting class followed by Elvis Presley cake. Making my own chicken salad recipe just a bit different from yours. I like a little celery, almond slivers, grapes and of course mayo! A friend had made the Elvis cake for a dinner at church Sunday it was a raving success! You are just becoming quite the celebrity. Imagine how shocked they were when I told them I knew you when! LOL Just nothing like good ole “southern cooking”!
Thank you, Nikki!
I added you to my list! Sorry it took me so long to get back to you, been a busy day!!!
I look forward to keeping in touch, I just love your posts!
~Christy