Bananas in Strawberry Sauce (Chinese Buffet Copycat)
Recreate the nostalgic Chinese buffet dessert featuring sweet bananas swimming in a simple, bright red strawberry sauce! This copycat recipe is ridiculously easy, uses minimal ingredients, and comes together in under 15 minutes for a delightful sweet treat.
Equipment
- Medium saucepan
- Whisk
- Small bowl
- Measuring Cups
- Measuring spoons
- Knife
- Cutting Board
Ingredients
- 1 pound Fresh Strawberries hulled and sliced (or frozen)
- ½ cup Water
- ¼ cup Sugar adjust to taste
- 1 tablespoon Cornstarch
- 2 tablespoons Cold Water
- ½ teaspoon Vanilla Extract optional
- 3-4 medium Bananas ripe but still firm, sliced just before serving
Instructions
- 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
Frozen Strawberries: About 1 pound (16 oz) frozen sliced strawberries can be used. May need slightly less initial water.
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.
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.
