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. 🙂
20 strawberries (divided and diced, fresh or frozen)
1 cup sour cream
Pour jell-o into a medium bowl.
Pour boiling water over strawberry jello and mix until gelatin is fully dissolved.
Add in crushed pineapple and bananas and stir well.
Add in 12 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 other half of the jello 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.