Banana Gelatin Recipes

GELATIN BANANA SPLIT

Gelatin Banana Split image

"Here is a dessert that my younger guests have as much fun assembling as eating," writes Dixie Terry of Goreville, Illinois. "And since it has a lot less fat than most festive fare, it also makes a healthy snack."

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
1 cup cold water
6 medium firm bananas
Whipped cream in a can
Chopped nuts, optional

Steps:

In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Pour into a 13-in. x 9-in. dish. Refrigerate for 2 hours or until firm. Cut gelatin into 1/2-in. cubes. Just before serving, split bananas in half lengthwise. Place two pieces in each serving dish. Top with gelatin cubes, whipped cream and nuts if desired.

Nutrition Facts :

BANANA GELATO

Banana Gelato image

Gelato, or Italian ice cream, tends to be lower in fat than ice cream, as it's made from milk with just a touch of cream. However, its texture is traditionally denser as it has less air beaten into it. Oddly enough, this gelato tastes like caramel and is great with toasted pecans. From Relish magazine. Freezing time is not included in prep time.

Provided by Pinay0618

Categories Frozen Desserts

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 3/4 cups whole milk
2 very ripe bananas, peeled and quartered
5 egg yolks
3/4 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup heavy cream

Steps:

Bring milk and bananas to a simmer in a large saucepan over medium heat. Cover, reduce heat to low, and simmer 10 minutes.
Cool 5 minutes, then purée in a blender or food processor until smooth. Return mixture to saucepan; set over very low heat to keep warm.
Beat yolks and sugar in a large bowl with a mixer at high speed until thick.
Beat half the milk mixture into yolk mixture in a thin stream, then combine with remaining milk mixture in saucepan. Set over low heat and cook until mixture coats back of a spoon, about 2 minutes. Stir in vanilla, salt and cream.
Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer's instructions.

STRAWBERRY-BANANA GELATIN SALAD

Strawberry-Banana Gelatin Salad image

Our family gatherings wouldn't be the same without this classic gelatin salad with its festive fruit layers. Since it stays nice and firm, it travels well and is ideal for taking to covered-dish suppers and church potlucks.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 15 servings.

Number Of Ingredients 9

Ingredients

1 package (6 ounces) strawberry gelatin
1 cup boiling water
2 packages (10 ounces each) frozen sweetened sliced strawberries, partially thawed
1 can (20 ounces) crushed pineapple, drained
1 cup mashed firm bananas (about 3 medium)
1/2 to 3/4 cup chopped walnuts
2 cups sour cream
2 teaspoons sugar
1/2 teaspoon vanilla extract

Steps:

In a large bowl, dissolve gelatin in water. Stir in strawberries, pineapple, bananas and nuts. Pour half of the mixture into a 13-in. x 9-in. dish. Refrigerate for 1 hour or until set. , Set the remaining gelatin mixture aside. Combine the sour cream, sugar and vanilla. Spread over the chilled gelatin. Spoon remaining gelatin mixture over top. Chill overnight.

Nutrition Facts : Calories 184 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 42mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

BANANA GELATO

Banana Gelato image

Bananas and coffee liqueur make this a particularly intense-flavored gelato.

Provided by Martha Stewart

Yield Makes about 1 quart

Number Of Ingredients 6

Ingredients

5 very ripe bananas
2 tablespoons coffee-flavored liqueur
2 cups whole milk
5 large egg yolks
1/2 cup sugar
1 cup heavy cream

Steps:

In a heavy saucepan, cook bananas and liqueur over low heat until falling apart, about 45 minutes. Remove from heat and puree.
Bring milk to a simmer. Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.
Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.
Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium bowl set over an ice bath to chill.Stir in banana puree. Freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.

STRAWBERRY BANANA GELATIN SALAD WITH PECANS

Strawberry Banana Gelatin Salad With Pecans image

My grandmother loved to make this salad for us when we were young. She made it for the kids, but all the adults loved it too. The cooking time is actually the chill time. My grandmother was from the state of Oklahoma, and pecans are native to Texas. Therefore, this recipe represents the Southwestern region of the U.S.

Provided by PanNan

Categories Dessert

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (6 ounce) package strawberry-banana gelatin
2 cups boiling water
2 cups cold water
1 pint fresh strawberries, hulled and sliced (can use frozen if fresh are unavailable)
1/4 cup sugar
1 banana, halved and sliced
1/2 cup chopped pecans
6 tablespoons whipped cream (optional garnish)

Steps:

Prepare gelatin with water according to the directions on the package. Refrigerate until slightly set, but not yet firm.
Meanwhile place hulled and sliced strawberries in a small bowl. Add sugar and leave at room temperature while the gelatin sets in the refrigerator.
When the gelatin is slightly set, add sliced strawberries, sliced banana, and chopped pecans. Stir gently to mix. Return gelatin to the refrigerator until firm.
Can be garnished with a tablespoon of whipped cream per serving, if desired.

Nutrition Facts : Calories 247.3, Fat 7.5, SaturatedFat 1, Cholesterol 2.3, Sodium 140, Carbohydrate 44.7, Fiber 2.6, Sugar 38.5, Protein 3.8

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