Bananas in Red Stuff


Now, I realize there is an awful lot of high falootin’ness going around in the foodie world today and I try to keep as much distance between myself and anything high falootin’ as possible, because that’s just how I like to live. Occasionally though, we all have high falootin’ days.

Sometimes I like to have a bit of lettuce to pretty up my sandwich and every now and then I find my pinky sticking up as I go to take a swig of tea. It happens to the best of us so with me being at the bottom rung, I’m certainly not immune. So if you’re feeling a little falootin’ today, I just thought I’d warn ya that you’re gonna have to come down a few notches in order to appreciate the wonder of this recipe.

Ladies and gentlemen…I can’t help myself, I’m really excited today! You see today, I have achieved my highest culinary dream. I have reached the pinnacle of delicious greatness! I have climbed the highest mountain and crossed the raging seas and I have returned with:


Alright, I know, I could do better on the name. But the thing is, I’ve been calling it that for as long as I can remember and whenever you ask someone “Hey you know that banana stuff at Shoneys” they always reply “Oh yeah, you mean bananas in red stuff?”. Besides, I’m kind of put off by all of the overly-long-trying-to-impress you names of food dishes these days anyway. No one can just make a cake. They have to make a Elegant Yellow Sponge Cake with butter infused vanilla icing. When you could just call it a yellow cake with white icing. If we have to impress folks with the name of something, it kinda makes me wonder if we’re thinking the taste won’t?

So today, on Southern Plate, we’re just gonna call it what it is and anyone with eyes can see that it is Bananas in Red Stuff.

If you are familiar with the Shoney’s breakfast bar you know how wonderful this stuff is. It’s the belle of the ball. Light tasting, slightly sweet, filling, and refreshing, I’ve longed (literally, longed) for the recipe for years. Then a few weeks back me and Mama found ourselves talking about it yet again. We’ve gone over all sorts of possible scenarios from diluted jello to a grenadine based sauce. The thing is, though, it has to be simple for a restaurant like Shoney’s to turn it out on the scale that they do and restaurants are notoriously creative when it comes to creating dishes using what they already have on hand. It dawned on us, what is Shoney’s specialty? Strawberry pie. So what would they have on hand at all times? Strawberry glaze!

Oh goodness folks, we’ve hit pay dirt! Here’s the recipe, I hope you make it soon. It sure is good!

I’m here to tell ya, Bananas in Red Stuff will be accompanying me to every summer gathering I go to!

Now here are the ingredients, but stay with me here because we’re not going to just combine the two.

There is another step in between.

You’ll need: Strawberry Glaze and Bananas.

You want your bananas to be ripe, but not overly ripe because we want a little firmness left in them.

And now we need to talk about glaze. Lots of places offer this “red stuff” near the strawberries and there are tons of different brands and such. You can even get it sugar free, as pictured above. My plan was to get sugar free because I love this stuff so much that I wanted to be able to eat as much as I wanted. Normally, this plan works for me HOWEVER, this sugar free glaze tasted nothing like the glaze on the right. It wasn’t bad, it was just very different. So much so that I actually ended up throwing it away and going for the glaze on the right.

So I’m gonna recommend you get the regular glaze this time, or maybe try the sugar free in a name brand.

Normally, I’d say go for the cheap and I still stand behind that, just not with something as sacred as Bananas in Red Stuff.

You understand, right?

Pour your glaze into a mixing bowl.

Using the container the glaze came in, fill it up with cold water and pour that in the mixing bowl as well.

Now mix this on medium speed until completely blended.

It really helps to do this with an electric mixer because its just globby and slightly annoying to do it with a spoon. Apparently glaze and water are like siblings, they only get along when forced to. :)

Now I know a few folks just about keeled over at the first part of the recipe when they saw I was using strawberry glaze. It’s alright to mention it now because we done lost ‘em right then and there. You see, I get occasional comments about using products that contain dye or preservatives or whatnot and I think some people just about go into full on hyperventilatin’ at the very thought.

Me? Aww, I’m good. I figure, look at all of these preservatives and coloring and what not, see how well a twinkie is preserved over the years? Imagine what that will do to you! I mentioned this at breakfast this morning and one of my friends said “We can eat this and look just like we got botox!”. I imagine its a sight cheaper, too.

To each his own, most especially when it comes to dietary choices. I’ll support any decision you make regarding your diet or what you feed your family, I’ll even cheer you on with my Southern Plate themed pom poms because I like you and I think you’re awesome from start to finish. But this is my little corner of the web and I’m pretty happy with my bananas in red stuff, if it keeps a few wrinkles off my face and has me looking as good as a twinkie after a hundred years then thats just another bonus! :D

Now slice your bananas into a medium bowl.

Make the slices kinda thick so they will hold up better when you are stirring them up in our next step.

I gotta tell you a funny story about me and slicing bananas. About two years ago I was making homemade banana pudding on a local tv station. Mama called me after it aired and said “Christy, why did you use a butter knife to slice your bananas?“.

I thought this was a silly question and told her Well, its what we always used at home to slice them.”

She said “Christy, I made you use a butter knife because you were little and I didn’t want you to cut yourself. I think you’re old enough to use a sharp knife now.”

~snickers~ I had never thought of it that way!

So if you are reading this, I just want you to know that you are probably old enough to move up to the sharp knife now, too!

Now pour your red stuff over the bananas in your bowl.

And give them a good stir to coat. Cover with foil or saran wrap (or a lid if you have one of those fancy bowls ~winks~) and place in the refrigerator for a few hours or until well chilled. Oh this is gonna be so good!

Just for you, I dished it all out into pretty little dessert dishes to take a photo and spent a few minutes pretending I wasn’t going to eat it all myself. :)

Bananas in Red Stuff
  • 4-6 medium bananas
  • 1 container strawberry glaze (About ten ounces)
  1. Place glaze in medium mixing bowl. Fill empty glaze container with water and pour that in bowl as well. Mix with electric mixer until completely blended.
  2. Slice bananas in thick slices into bowl. Pour glaze over and stir to coat.
  3. Cover and place in refrigerator several hours to chill. Serve cold.

This would also be excellent as a dessert topping. Serve it on top of slices of pound cake, on top of pancakes, ice cream, the possibilities are limitless. I just like to eat it on it’s own!

Do you have a super simple recipe that you just absolutely love?

I’d love to hear about it in the comments section below!

Now here is a man with an attitude of appreciation for anyone who cooks for him!

My husband is well known at church as appreciating Southern cooking – any and everyones Southern cooking.

His famous line is “The worst I ever had was delicious”.

That comes from a man that will eat whatever I put in front of him and really appreciate it.

~Submitted by Alice McKinney

Submit your quote by clicking here.

I gave one of these to proud Grandma Paula Deen when I went to film with her!

Fun Car Magnet from the Southern Plate Online Store


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  1. Barb says

    I was just at Super Walmart and found Litehouse Brand Sugar Free Glaze for $1.88. Since I’ve never used this before, I think I’ll just make a small amount first and see what it tastes like. :)

  2. Patty D. says

    I call these kind of recipes “wow” recipes. They taste and look like you took forever to make them, and are so simple to make. I have never been to Shoney’s, because I live in the Pacific Northwest, but if I ever see one, you can bet that I am going on in and getting myself a meal. My favorite two ingredient recipe is Fruit Dip: Mix 8 ounces of softened cream cheese with one regular size container of marshmallow cream (fluff). Mix until incorporated. Dip apple slices, fresh pineapple, strawberries, whatever. It is sooooo good. A little cinnamon adds a nice flavor too. Another great recipes is strawberries romanoff. Put a dollop of sour cream on a fancy plate and pile some brown sugar next to it. Dip a fresh strawberry into the sour cream and then into the brown sugar. Oh my goodness, is it ever decadent! My mouth is watering just thinking of it.

  3. Lisa says

    I thought it was just diluted Jell-o, too. I learned something today.

    One of my favorite super-simple recipes: Mix two packages of cream cheese with one envelope of dry ranch dressing mix. Shape into a ball, then roll in bacon bits. Serve with crackers. SO good, and people can’t believe how easy it is.

  4. Gigi says

    My most unusual and favorite snack for spring/summer

    Spread cream cheese on a Ritz cracker.
    Place a slice of a peeled, chilled, sliced cucumber. (especially a homegrown one)
    Sprinkle with Seasoning Salt. (as much or less as you like)

  5. aphia stanwood says

    I have never been to Shoneys either but I have tried this at various places and buffets over the years. I think the last time I had it was at an old country buffet in puyallup washington or maybe it was tacoma :) I always thought it was red jello too but flavor wasnt right when I tried it :) Thank you again christy for this treasure…and again thanks for the steak hubby is still raving :)

    oh and off topic since everybody is throwing one out there, every new years eve my mom and grama like to get family together instead of going out to bars so we all stay safe, we eat tons of nibblings and snacks as they call them..we never had much money so we did as much as we could with what we have. one of my favorites was my grandmothers cheese dip: velveeta melted with either 1 can of cream of mushroom or 1 can of cream of chicken and a splash of milk. I have made it with half of each type of soup as well. It is just delicious on a ritz!! My mother also blends cottage cheese with ranch dip mix and its tasty :)

    • Tania says

      Ahh velveeta recipes. My first mother-in-law used to take a pound of velveeta and a can of campbell’s tomato soup and melt together. It was great to dip Ritz t ype crackers in. I just call it tomato soup and velveeta dip because I hated the name that she called it–Rinctum–I’m sure I don’t have to explain why I disliked the name. In spite of what she called it, it is a quick and simple dip.

      Also, my kids always liked chili cheese dip–same process–1 pound of Velveeta mixed with a can of hot dog chili.


      Salsa cheese dip–same thing 1 pound velveeta and 1 jar of salsa whatever hotness you like. We are not fond of really spicy hot so we always used mild.

      Please note if you do this on the stove top, do it on very low heat or use a double boiler to keep from scorching the cheese. Double boilers are hard to find these days for some reason. Visionware used to make them as part of their cookware sets, and I have one of those, but my favorite is the old fashioned metal double boiler. The one I have I picked up at a “junqtique” type store many years ago. It was just like the one my mom used to have.

  6. Lauren L says

    My simplest recipe that never fails to impress everyone who tries one (and boy do a lot of people try them- these make amazing Christmas gifts!)
    Truffles: Bake a boxed chocolate cake. Scoop hot cake into a bowl and mix with 1 can chocolate frosting. Cool in fridge for one hour (or stick in freezer 20 min;), when cool and firm, use a melon baller to dunk into melted almond bark. Immediately place on wax paper and top with sprinkles or crushed candy.
    Okay, so this is a teensy bit involved, but well worth it for the outcome. These are incredible, beautiful and easily customizable- what could be better than that!
    I’m gearing up to make some of these with white cake mix and pastel bark for Easter. YUM!

  7. melissam says

    I know the little children at day care would love for me to make this. The teachers would walk out for having to clean the mess. hmm, sounds like a Friday afternoon snack to me!

  8. says

    This can be served as a dessert or a “side-dish”:
    Pour can of crushed pineapple (with juice) into med bowl.
    Sprinkle small box of “Pistachio Pudding Mix” over and stir to mix.
    Fold in a med frozen whipped topping.
    Optional: add small marshmallows. I don’t know the amount because I do not add these to mine.
    Refrigerate until serving.
    Some people call this “Watergate Salad”. It seems like it would be really sweet (and yucky)…but the pineapple and pistachios tone down the sweet of the “whipped cream”.

    • Leigh S. says

      Oh…my…gosh….I thought my mother in law was the only one who made that Watergate salad. It’s so good too. But it took a while for me to be convinced to try it. Green looking stuff in a jello mold, ewe. But now I love it.

  9. April says

    Mmmmm me & my youngins just had bananas & red stuff for breakfast this morning! We went to a buffet similar as Shoney’s I would guess and this was our “dessert” for breakfast. So glad I can make it at home now.

    Btw, I still slice my banana’s with a butter knife, lol.

  10. Wendy Hoy says

    you know I never thought about serving these two items together before. I love to get it at shoneys with the whip cream. It was always so yummy. Thanks for sharing something so simple to put together.

  11. Yvonne Widgeon says

    I just made the Red Stuff…yummy! I even served it in the same little desert dishes..didn’t they used to come with jelly in them? I also have the glasses and I think peanut butter came in them. Some were my mothers and some were flea market finds. Thanks for such a simple but delicous recipe.

  12. mel tardy says

    Okay, i just crack up when you “talk trash” about other’s superior views of food and what NOT to eat. Hahahahaha, I couldn’t have said it better myself. I’m in-the-process of preparing-to-start-to-think-about launching my food blog….i’m just so stinkin nervous about what to do, and how to do it, and loving everybody’s blogs that I read regularly (yours is on my daily “check” list!!)

    All that to say, I love you blog and keep up with the down-to-earth cookin that we all love!

  13. Etta Miller says

    My husband is going to be so surprised tonight. He loves this when we go out and I had no idea on how to make it! Thanks and keep up the great website! You are making me want to cook again.

  14. Jamie says

    If you toss your sliced bananas into a bowl of sprite or 7-up, they won’t turn brown as fast. Give them a quick dip in the pop, then put the bananas in the red stuff. I promise you, you won’t be disappointed!

  15. margaret says

    I need pineapple applebutter for my homemade fruitcakes,and you cant find it in stores,at least not here in Tx. so I mixed pineapples and apples together and make butter.its just as good.and you can make jelly roll and put this in instead of jelly

  16. Karen says

    ooooh I have not had this red stuff for ages, got to make some quick, thank you for posting and on another note in reading the other comments on the one who posted the fruit dip, cream cheese and marshmellow cream did you ever try adding 1 lid full of Amereto — oh yeah sooooo good

  17. Morgan says

    Easy Homemade Beer Bread

    3 cups of self rising flour
    1/2 cup sugar
    1 can of beer of your choice

    Combine all ingredients and spoon into a loaf pan that has been sprayed with nonstick spray. Bake @ 375 for 35-40 min or until golden brown.

  18. Bethany says

    Oh, Christy, Christy, you and your mom have made my day! Laughing out loud here, and being thankful that you are taking the time to blog. I use butter knives to spread anything on sandwiches, but when I grew up it was ONLY used for butter….had to be correct in those days, but I’ve grow up, too! Thanks for giving me a good laugh today!

  19. Sandy says

    Tell your Mama, bananas and butter knives just go together. I’ve Been using the combo for over 50 years….that’s what KEEPS a body feelin’ like a kid…at least at heart! Funny how your recipe incited posts of everything, from dips to beer bread. Love ya, Cristy!!

  20. nelda isom says

    Christy, I’ve been looking for this recipe for upteen years but to no avail. I’m going to make this as soon as I get the glaze and I already know that you have hit the nail on the head with this recipe. I thank you in advance for sharing this recipe.

  21. Elaine Fuller says

    Christy, I have a set of 8 of those dessert dishes that I go at a antique store, I’m getting ready to put them in a yard sale as I’m trying to down size things. I have so much stuff that I’m getting rid of.

  22. Brenda Caldwell says

    This sounds delicious and I am going to make it for my husband…I’m sure he will just love it! That red and white windmill bowl that you made it in is so pretty, that I couldn’t have forced myself to take it out of it, lol.

  23. Jen says

    I forgot about this one. Gonna make it today. P.S. my husband is the one who got the french dressing variation all those years ago at the buffet. I can still remember the look on his face!

  24. Jean Eborg says



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