I have the same problem as my sisters . . . we usually have some over-ripe bananas that are on the verge of turning brown at the end of the week. I love Banana Bread and Banana Cookies, but I wanted to try something different before letting my bananas go to waste. I found this recipe at Lick The Bowl Good and we loved it. I know that the sour cream layer may sound a little bit weird, but with all the sweetness going on in the salad, it takes on a sweet cream/cream cheese taste. You couldn’t even tell that it was sour cream! It was a big hit at our house and we will for sure be making it again . . . as soon as we get some more brown-spotted bananas. 🙂
In a medium bowl pour boiling water over strawberry jello. Mix til gelatin is fully dissolved.
Add in crushed pineapple, and bananas.
Add in strawberries and mix.
In a small bowl, stir sour cream til creamy and loosened a bit.
In a medium bowl, pour half the gelatin mixture (see note).
Carefully ladle the sour cream over the jell-o, then pour the rest of the mixture over the sour cream.
Cover and refrigerate for at least 3 hours.
NOTE: To help the jello set up a bit quicker, I put the bowl in freezer for 5 minutes before adding the sour cream layer and the additional jello on top. This just helps keep the layers separated but it's not necessary.