Banana & Orange Salad

Annacia's Note:

I just got this in my email box, it's from my cousin in Texas. I can't use it with all the sugar but it certainly sounds like it will make you go mmmmmmmmmmmmm. I couldn't just delete it so I'm passing it along the all the great Zaar folks. It can't take any more than 10 mins to put together and cook time is chill time. I'm not sure of the weight of a standard can of m. oranges so I'm guessing. If anyone tries this I'd love to know what you think and if it's no good I'll yell at Trisha for you!

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 4 -5 bananas , sliced
• 1 (10 ounce) can mandarin oranges , drained
• 1 cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 pint sour cream

Directions:

1. Mix the spices and brown sugar together then add to sour cream.When this is all combined add your bananas and mandrin oranges.
2. This is best made an hour or so before time to serve.

Reviews

[puppitypup]

Loved it! Annacia, you've got a winner here, the salad isn't overly sweet like most fruit salads. I changed the serving size to one and made it up for breakfast this morning. It was so good, there was no way I could wait a whole hour to eat it! Edited to say that OF THE 350 RECIPES I REVIEWED IN 2008, THIS HAS GONE INTO MY TOP 20 FAVORITES COOKBOOK.

[True Texas]

This is great. I lost track of how many bananas I used, probably 4, but I did use the larger size can of mandarin oranges. Oh, I also used Texas brand Imperial Pure Cane Dark Brown Sugar and this gave it a great brown color and a wonderful flavor. Sweet and creamy, what wouldn't taste great with sour cream?

[Debbb]

This was the most interesting & unique recipe I have come across in a long time! And, it turned out great!! I made this as part of the bbq feast I made for Mother's Day. I used fat free sour cream making this a fairly healthy treat. I used 4 bananas but next time would probably use 5 or 6 and add an extra can of oranges so the salad wasn't so sloppy. I think I may cut the sugar back to about 3/4 cup, too. I prepared the night before and the salad still looked and tasted wonderful when served.