Ripe Banana-Snowball Salad: A Frozen Delight from Oklahoma
There’s a certain magic that happens when bananas reach that perfect stage of deep yellow speckled with brown. For many home cooks, it’s a race against time before they turn into a mushy mess. I recall a particular summer afternoon, the air thick and humid, when a pile of these overripe beauties sat on my counter, a silent challenge. I was rummaging through old family recipe cards, searching for inspiration, and stumbled upon a handwritten note from my husband’s grandmother, a woman whose cooking was the stuff of legend in their Texhoma family. This recipe, a “dessert salad” as they called it, promised a delightful escape from the usual Jell-O mold, offering a creamy, frozen confection that sounded utterly irresistible. While I ended up making a different dish that day, the memory of that simple, elegant promise – a way to transform humble overripe bananas into something truly special – stayed with me, prompting me to gather and freeze bananas for just this occasion.
Recipe Overview
- Prep Time: approximately 20 minutes
- Cook Time: Freezing (overnight)
- Total Time: approximately 8 hours 5 minutes (including freezing time)
- Servings: 6-8
- Yield: 1 large serving dish or 9×13 inch pan
- Dietary Type: Dessert Salad
Ingredients
- 1 ½ cups sugar
- 1 (8-ounce) container sour cream
- 2 tablespoons lemon juice
- 1 (12-ounce) container Cool Whip
- 1 (16-ounce) can crushed pineapple, drained
- ½ cup chopped maraschino cherries, well drained
- 1 cup chopped pecans
- 3 very ripe bananas, mashed
Equipment Needed
- Large mixing bowl
- Whisk or sturdy spoon
- Serving dish (a 9×13 inch pan or a decorative serving bowl works well)
- Spatula or spoon for serving
Instructions
- Begin by combining the 1 ½ cups sugar and the 1 (8-ounce) container sour cream in a large mixing bowl. Whisk these together until they are thoroughly combined and the mixture is smooth. This forms the creamy base of our salad.
- Next, add the 2 tablespoons lemon juice to the sour cream and sugar mixture. Stir it in well. The lemon juice will add a subtle tang that beautifully balances the sweetness.
- Gently fold in the 1 (12-ounce) container Cool Whip. Be careful not to overmix at this stage; you want to maintain the airy lightness of the whipped topping.
- Now, incorporate the 1 (16-ounce) can crushed pineapple, drained. Ensure the pineapple is well-drained to prevent the salad from becoming too watery.
- Add the ½ cup chopped maraschino cherries, well drained, to the mixture. Their vibrant color and sweet-tart flavor will be a delightful surprise in every bite.
- Fold in the 1 cup chopped pecans. These add a lovely crunch and nutty depth to the salad.
- Finally, add the 3 very ripe bananas, mashed. Make sure the bananas are truly ripe for the best flavor and easiest mashing. Stir everything together until just combined. You should have a beautifully speckled, creamy mixture.
- Pour the combined mixture into your chosen serving dish. Spread it out evenly.
- Cover the dish tightly with plastic wrap or a lid.
- Place the salad in the freezer and allow it to freeze overnight. This is crucial for achieving the perfect frozen, yet scoopable, texture.
- To serve, remove the Ripe Banana-Snowball Salad from the freezer. Scoop it into individual bowls or plates. The salad is best served frozen.
Expert Tips & Tricks
The beauty of this Ripe Banana-Snowball Salad lies in its simplicity, but a few seasoned touches can elevate it even further. When selecting your bananas, don’t be shy about using those that are heavily speckled. Their intense sweetness and soft texture are precisely what this recipe calls for, and it’s a fantastic way to avoid food waste. Ensure your maraschino cherries and crushed pineapple are thoroughly drained; any excess liquid can lead to an icier texture rather than a creamy one. For the pecans, a light toasting in a dry skillet before chopping can unlock their full aromatic potential and add another layer of flavor. If you’re preparing this for a gathering, it’s the perfect make-ahead dessert. Simply prepare it the day before and let it freeze undisturbed. When it comes to scooping, an ice cream scoop dipped in warm water will make for cleaner, more elegant portions.
Serving & Storage Suggestions
This Ripe Banana-Snowball Salad is a delightful, refreshing dessert that’s best enjoyed straight from the freezer. It’s wonderfully adaptable for any occasion, from a casual backyard barbecue to a more formal potluck. Serve it in chilled individual bowls for a classic presentation. A small sprig of mint or a dusting of finely chopped pecans can add a touch of elegance. Leftovers, though unlikely to last long, should be stored tightly covered in the freezer. It will maintain its best quality for up to 2 weeks. If the salad becomes too hard to scoop after prolonged freezing, allow it to sit at room temperature for about 10-15 minutes before serving.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 683.8 kcal | |
| Calories from Fat | ||
| Total Fat | 36 g | 55% |
| Saturated Fat | 18.8 g | 93% |
| Cholesterol | 17.5 mg | 5% |
| Sodium | 36.7 mg | 1% |
| Total Carbohydrate | 93.1 g | 31% |
| Dietary Fiber | 3.9 g | 15% |
| Sugars | 82.1 g | 328% |
| Protein | 4.6 g | 9% |
Nutritional values are approximate and can vary based on specific ingredients and brands used.
Variations & Substitutions
While this recipe is wonderfully delicious as is, feel free to explore some creative variations. If you’re looking for a bit more tropical flair, consider adding a cup of drained, shredded coconut along with the crushed pineapple. For a more sophisticated flavor profile, a teaspoon of almond extract can be stirred into the sour cream mixture. If you prefer a less sweet dessert, you could slightly reduce the sugar, though the ripe bananas do contribute a significant amount of natural sweetness. For those who enjoy a bit of texture beyond pecans, a handful of chopped walnuts or even some toasted flaked almonds could be used as an alternative.
FAQs
Q: Why is it important to use very ripe bananas?
A: Very ripe bananas are sweeter and softer, making them easier to mash and providing the best flavor for the salad. Their natural sugars caramelize more as they ripen, contributing to a richer taste.
Q: Can I use fresh pineapple instead of canned?
A: Yes, you can use fresh pineapple, but ensure it is very well-drained to avoid excess moisture, which can affect the texture of the frozen salad.
Q: How long does the salad need to freeze?
A: The salad needs to freeze overnight to achieve its characteristic firm, yet scoopable, frozen texture.
Q: Can I make this ahead of time for a party?
A: Absolutely! This Ripe Banana-Snowball Salad is a perfect make-ahead dessert. Prepare it the day before and freeze it until ready to serve.
Q: Is this recipe difficult to make?
A: Not at all! This recipe is incredibly straightforward, making it ideal for cooks of all levels, including beginners. The steps are simple and require minimal preparation.
Final Thoughts
There’s a comforting familiarity in recipes that can transform everyday ingredients into something truly memorable, and this Ripe Banana-Snowball Salad is a prime example. It’s a nostalgic nod to a time when dessert salads were a beloved part of home entertaining, offering a delightful blend of creamy, sweet, and refreshing notes. The ease of preparation, combined with the satisfying outcome, makes it a recipe I find myself returning to again and again, especially when those overripe bananas start to accumulate. I encourage you to gather your ripe bananas, embrace the simple elegance of this Oklahoman grandmother’s creation, and share its frozen charm with your loved ones. It’s a testament to how a few humble ingredients, with a touch of freezing magic, can create a truly special dessert.