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Fruity Banana Freeze Recipe

Relates Dixie Terry of Goreville, Illinois, "It's easy to double or triple this refreshing recipe for a luncheon or shower."

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Fruity Banana Freeze Recipe

Prep: 10 min. + freezing

Yield: 12 Servings

10 10

Ingredients

2 cups (16 ounces) sour cream
1-2/3 cups mashed ripe bananas (about 4 medium)
1 can (8 ounces) unsweetened crushed pineapple, undrained
3/4 cup sugar
1/2 cup chopped pecans
1/4 cup quartered maraschino cherries
1 tablespoon lemon juice
1/2 teaspoon salt

Directions

In a large bowl, combine all the ingredients. Pour into a 9-in. square dish. Freeze until firm. Remove from the freezer 15 minutes before serving. Yield: 12 servings.

Nutritional Facts 1 serving (1/2 cup) equals 210 calories, 10 g fat (5 g saturated fat), 27 mg cholesterol, 121 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Fruity Banana Freeze in Taste of Home February/March 2000, p18

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.