Strawberry Jell-o Salad with Ripe Bananas

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. 🙂

Serves: 9

Strawberry Jell-o Salad with Ripe Bananas

3 hr, 15 Prep Time

3 hr, 15 Total Time

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  • 1 6 oz. box strawberry jell-o
  • 1 1/2 c. boiling water
  • 8 oz. can crushed pineapple, drained
  • 2 ripe bananas, mashed without lumps
  • 10-12 whole frozen strawberries
  • 1 c. sour cream


  1. In a medium bowl pour boiling water over strawberry jello. Mix til gelatin is fully dissolved.
  2. Add in crushed pineapple, and bananas.
  3. Add in strawberries and mix.
  4. In a small bowl, stir sour cream til creamy and loosened a bit.
  5. In a medium bowl, pour half the gelatin mixture (see note).
  6. Carefully ladle the sour cream over the jell-o, then pour the rest of the mixture over the sour cream.
  7. Cover and refrigerate for at least 3 hours.
  8. 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.
117 cal
6 g
17 g
1 g

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