Ever hit the Chinese buffet and save just enough room for those simple, sweet bananas swimming in that bright red sauce? Yep, me too! This Bananas in Strawberry Sauce Chinese buffet copycat brings that nostalgic treat right into your kitchen, and guess what? It’s ridiculously easy. We’re talking minimal ingredients, maximum yum factor. While it’s a totally different vibe from my creamy layered strawberry banana pudding, it hits that same delightful sweet spot using our favorite fruit combo.
What is Bananas in Strawberry Sauce?
It’s exactly what it sounds like, and that’s the beauty of it! This popular Chinese buffet dessert features sliced bananas gently coated in a sweet, slightly thickened strawberry sauce. That mysterious, glossy “red sauce” is usually a simple concoction of strawberries (fresh or frozen), sugar, water, and a thickener like cornstarch to give it that perfect glaze consistency. It’s not fancy, but Mamma mia, sometimes the simplest things are the most satisfying, you know? It’s pure, unadulterated comfort food.
Why This Bananas in Strawberry Sauce Chinese Recipe Works
You’re going to adore this recipe, and here’s why:
- Crazy Easy: Seriously, if you can stir, you can make this. It’s one of the easiest desserts.
- Super Fast: Ready in under 15 minutes. Perfect for a last-minute sweet craving or when the kids are demanding dessert now.
- Nostalgia Factor: It instantly transports you back to those fun buffet dinners. It’s comfort in a bowl!
- Kid-Friendly: Sweet, fruity, and simple – my kids absolutely inhale this stuff. It’s got that same simple fruit appeal as my country apple fritter bread.
- Minimal Ingredients: Uses pantry staples and fruit you might already have on hand.
Ingredients
What You’ll Need
Grab these simple items – no fancy stuff needed:
- Fresh Strawberries: 1 pound (about 2 pints), hulled and sliced. Fresh gives the brightest flavor!
- Water: 1/2 cup
- Sugar: 1/4 cup (adjust to your sweetness preference and how sweet your berries are)
- Cornstarch: 1 tablespoon
- Cold Water: 2 tablespoons (for the cornstarch slurry)
- Vanilla Extract: 1/2 teaspoon (optional, but adds a nice warmth). I like Nielsen-Massey pure vanilla.
- Ripe Bananas: 3-4 medium bananas, ripe but still firm, sliced into thick coins just before serving.
Ingredient Swaps
Keep it flexible!
- Frozen Strawberries: Absolutely! Use about 1 pound (16 oz) of frozen sliced strawberries. You might need slightly less water in the initial step as they release liquid when thawing/cooking. This is a great shortcut, similar to how I use frozen fruit in my frozen strawberry banana nice cream.
- Sweetener: You can swap sugar for honey or maple syrup, adjusting the amount to taste.
- Thickener: Arrowroot powder can substitute for cornstarch (use about the same amount).
- Other Fruits: While bananas are classic, this strawberry glaze is fantastic over sliced peaches, pineapple chunks, or even pound cake cubes!
How to Make Bananas in Strawberry Sauce
Let’s get this simple strawberry banana dessert ready!
Step-by-Step Instructions
- Simmer Strawberries: In a medium saucepan, combine the sliced strawberries, 1/2 cup water, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let it cook for about 5-7 minutes, until the strawberries soften and release their juices.
- Make the Slurry: While the strawberries simmer, whisk together the cornstarch and 2 tablespoons of cold water in a small bowl until completely smooth. This is called a cornstarch slurry – it prevents lumps when thickening the sauce. If you’re new to this technique, Blessthismessplease has a clear explanation of how to make a cornstarch slurry.
- Thicken the Sauce: Slowly pour the cornstarch slurry into the simmering strawberry mixture, whisking constantly. Continue to cook and whisk for another 1-2 minutes, until the sauce thickens to a nice glossy, glaze-like consistency.
- Finish: Remove the saucepan from the heat. Stir in the vanilla extract, if using. Let the sauce cool slightly for a few minutes.
- Assemble: Slice your bananas just before serving to prevent browning. Place the banana slices in individual bowls or a larger serving dish.
- Sauce it Up!: Gently spoon the warm strawberry sauce over the bananas. Be generous!
Serving Suggestions
This banana with strawberry glaze is flexible:
- Warm or Cold: Traditionally served warm at buffets, but it’s also delicious chilled! If serving cold, let the sauce cool completely before pouring over bananas.
- Simple Bowl: Serve as is in small bowls.
- Topping Power: Use it as a topping for vanilla ice cream, yogurt, pancakes, waffles, or even oatmeal. My kids love it over yogurt, almost as much as they love my strawberry banana cheesecake salad.
Ways to Enjoy Bananas in Strawberry Sauce
Think beyond the buffet line!
- Simple Dessert: Perfect ending to any meal, especially after savory dishes.
- Ice Cream Sundae: Level up your vanilla ice cream game.
- Breakfast Boost: Spoon over plain Greek yogurt or oatmeal.
- Pancake/Waffle Topping: Forget maple syrup (just kidding… mostly!).
- Cake Companion: Drizzle over slices of pound cake or angel food cake.
Time-Saving Tips
Keep it quick and easy!
Shortcuts
- Frozen Berries: Using frozen, pre-sliced strawberries saves chopping time.
- Make Sauce Ahead: The strawberry sauce can be made a day or two in advance and stored in an airtight container in the fridge. Reheat gently or serve cold.
Pro Tips
- Banana Timing: Slice bananas just before serving to keep them looking their best. Tossing them gently with a tiny squeeze of lemon juice can help, but it slightly alters the flavor.
- Sauce Consistency: Adjust the cornstarch slurry slightly if you want a thicker or thinner sauce. Add a bit more slurry for thicker, or a splash more water to thin it out before adding bananas. Getting sauces just right sometimes takes practice – it reminds me of tweaking my copycat Freddy’s fry sauce recipe until it was perfect!
- Don’t Overcook: Simmer the sauce just until thickened; overcooking can make it too jammy. Nonna always said, “Respect the ingredients, don’t cook the life out of them!”
Storage and Freezing Tips
- Fridge: Store leftover sauce separately from bananas if possible (bananas get mushy). Sauce keeps in an airtight container for 3-4 days. If combined, eat within 1-2 days.
- Freezer: The strawberry sauce itself freezes quite well! Let it cool completely, then store in freezer-safe containers or bags for up to 3 months. Thaw in the fridge. I don’t recommend freezing the bananas in the sauce, as their texture changes significantly.
Bananas in Strawberry Sauce (Chinese Buffet Copycat)
Ingredients
Equipment
Method
- Simmer Strawberries: In a medium saucepan, combine the sliced strawberries, 1/2 cup water, and sugar. Bring to a gentle simmer over medium heat. Cook for 5-7 minutes, stirring occasionally, until strawberries soften.
- Make the Slurry: While strawberries simmer, whisk together the cornstarch and 2 tablespoons of cold water in a small bowl until completely smooth.
- Thicken the Sauce: Slowly pour the cornstarch slurry into the simmering strawberry mixture, whisking constantly. Cook and whisk for 1-2 minutes more, until the sauce thickens to a glossy, glaze-like consistency.
- Finish: Remove saucepan from heat. Stir in vanilla extract, if using. Let the sauce cool slightly.
- Assemble: Slice bananas just before serving. Place banana slices in bowls or a serving dish.
- Sauce it Up!: Gently spoon the warm (or cooled) strawberry sauce over the bananas.
Notes
Sweetener: Honey or maple syrup can substitute sugar (adjust amount).
Serving: Delicious served warm or cold. Great as a standalone dessert or topping for ice cream, yogurt, pancakes, or pound cake.
Bananas: Slice bananas right before serving to minimize browning.
Sauce Consistency: Adjust cornstarch slurry for desired thickness.
Make Ahead: Sauce can be made 1-2 days ahead and stored in the fridge. Reheat gently or serve cold.
Storage: Store leftover sauce separately from bananas in the fridge for 3-4 days. Combined, eat within 1-2 days. Sauce freezes well (up to 3 months); do not freeze bananas in sauce.
Frequently Asked Questions
Got questions about this sweet treat? Let’s clear them up!
How do you make a simple strawberry glaze for fruit?
It’s typically a simple, sweet strawberry sauce or glaze made from strawberries (fresh or frozen), sugar, water, and thickened with cornstarch to give it that glossy look. It’s sometimes referred to simply as bananas in red sauce.
How do you make a simple strawberry glaze for fruit?
Easy! Simmer sliced strawberries with sugar and water until soft. Whisk together cornstarch and cold water (a slurry), then whisk it into the simmering strawberries until the sauce thickens. That’s your basic strawberry glaze!
Is Bananas in Strawberry Sauce served hot or cold?
It’s often served warm at buffets, allowing the heat to slightly soften the bananas. However, it’s equally delicious served chilled, especially on a warm day! Your choice.
Can I use frozen strawberries for the sauce?
Yes, absolutely! Using frozen strawberries works great and can be a time-saver. You might just need to adjust the initial water amount slightly, as frozen berries release more liquid.
What other fruits can I use with this strawberry sauce?
This versatile sauce is delicious with sliced peaches, pineapple chunks, melon balls, kiwi slices, or even just poured over a mix of berries. While strawberries and bananas in sauce is classic, feel free to experiment!
Final Thoughts
So there you have it – a super simple way to recreate that beloved Bananas in Strawberry Sauce Chinese buffet treat right at home. It’s proof that easy desserts can be incredibly satisfying and bring back sweet memories. Whether you serve it warm or cold, as a simple dessert or a topping, it’s sure to be a hit. If you love this simple fruit combo, you might also enjoy my simple strawberry pudding too! Give it a whirl and let me know how it turns out! Buon appetito!
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