Banana Salad Dressing


Banana salad dressing is absolutely amazing on a salad with green apples. It is also perfect for when you need a flavor kick to something boring. Like if you have steak and potatoes, you could kick it up a notch by adding this dressing. A family favorite, our banana salad dressing is a refreshing change from regular salad dressings. Full of crunchy celery, creamy bananas and pecans, this vinaigrette just might be your new favorite!

Banana and Spinach Salad

Servings: 4

  • Ingredient List
  • ½ cup pecans
  • 1 tablespoon coffee flavored liqueur or coffee
  • ½ cup dried cranberries
  • 2 tablespoons cranberry juice cocktail
  • 2/3 cup fat-free raspberry vinaigrette dressing
  • 3 bananas, cut into slices
  • 1 cup orange sections
  • 2 packages (6 oz. each) baby spinach
  • ½ red onion, thinly sliced


Line shallow pan with foil, stir together pecans and coffee liqueur.

Bake at 300°F., 12-15 minutes stirring twice, until toasted.

Set aside.

Combine cranberries and juice, cover and microwave on HIGH 30 seconds, let sit 5 minutes.

Finely chop cranberry mixture in food processor; stir together with vinaigrette.

Toss together cranberry vinaigrette, banana slices and orange sections.

Line plates with spinach and onion; top with banana mixture.

Sprinkle pecans over salad.

Simple Strawberry Banana Salad with Honey Citrus Dressing

A popular smoothie combination can be enjoyed just as great in a bowl as Strawberry Banana Salad with a sweet Honey Citrus Cinnamon Dressing.

What a great salad to enjoy as a dessert after dinner.

Where does this recipe come from?

Great question!

I have been asked a few times now, where do I get my salad recipes. Seriously, just in my head. I don’t know. I grab whatever vegetables or fruits look good to me in the grocery store. Then, I start playing with different flavors. Sometimes it doesn’t work, but don’t feel bad for the fruits and vegetables that don’t work, I don’t throw them away.

I just blend all the ingredients up in my magic bullet and drink it. “If you can’t eat them, drink them”. There are some ingredients that work so well together that I think to myself, “why haven’t I put these two together before?”

This fruit salad recipe took me a while to come up with, almost a week. Sometimes the simplest things are not so easy to think of right away. I asked around if anyone knew a good fruit salad dressing, but no one seemed to know, so I started testing.

This sweet fruit salad dressing works well with these ingredients. Even though you can use any fruits in this salad, try to not go for the citrus ones since citrus fruit tend to have more juice.

This healthy salad contains fiber packed strawberries, vitamin-C-full raspberries, potassium enriched apples and a boost of vitamin-B6 in the bananas.

What goes into this recipe?

Strawberries are a great source of vitamin C and manganese.

Raspberries contain fiber, antioxidants, and minerals.

Apples contain B vitamins and potassium.

Bananas give you energy and help digestion.

Mint is rich in nutrients and helps with allergies.


4 cupLettuce, spring mix (mesclun)
1/2 cupCucumber (dliced)
1 mediumCarrots (peeled, ribboned)
1/2 smallRed onion (thinly sliced)
1/4 cupPistachio nuts
1 largeBanana (s) (diced)
1 tbspCurry powder (for vinaigrette)
1/4 cupExtra virgin olive oil (for vinaigrette)
2 tbspChampagne vinegar (for vinaigrette)
1/2 smallBanana (s) (for vinaigrette)
1 pinchSalt and pepper (for vinaigrette)


To make the dressing: Toast curry powder in a small pan over medium heat until fragrant, 1-2 minutes, remove from heat and transfer curry powder to a medium bowl. Wipe pan clean.

To the medium bowl, add olive oil and vinegar and whisk to combine. Puree 1/2 small banana until completely smooth, and slowly add to curry-oil-vinegar mixture, stirring vigorously to fully incorporate. Season with salt and pepper to taste and stir to combine. Set aside. Dressing will be creamy. While not necessary, the dressing can be made ahead of time to allow flavours to develop more thoroughly.

To prepare the salad: Using same pan that toasted the curry powder, toast pistachios over medium heat until fragrant or toast marks start to show, 1-2 minutes. Transfer to a small bowl, and set aside to cool.

Prepare and measure the greens, cucumbers, carrots, red onions, and bananas, and add to a large bowl. Top with toasted pistachios. Using a spatula, add just enough dressing to salad to coat (there may be extra).

Toss by hand, and garnish with remaining banana slices if desired.


Banana salad (piesangslaai)


This versatile banana salad, with its pleasantly piquant, almost-sweet dressing, became quite popular at large gatherings in South Africa.

This could be because it is so easy to make a huge amount of it, or maybe because people liked the idea of eating their bananas with curry-flavoured condensed milk. Marietjie’s mom certainly made huge banana salads for church gatherings. 

Banana salad is good for a braai too, or served as a side with a strong curry, or quickly thrown together for a working-from-home lunch. To this end we shrunk the recipe down significantly, but include the original recipe, in case you need to provide salad for a small crowd.


Small banana salad

2 to 3 servings.

  • 2 good-sized bananas (about 300 grams with their skins)
  • ½ small apple
  • 1 tablespoon nuts (walnuts,  pecan nuts, or almonds)
  • 1 tablespoon sultanas
  • ¼ of a capsicum (sweet pepper

For the dressing:

  • ¼ to ⅓ cup (about 60 to 80 grams) mayonnaise 
  • 1½ tablespoon (25 gram) condensed milk 
  • ½ to 1 tablespoon chutney
  • ½ teaspoon of your favourite curry powder (or to your taste)

Large banana salad

About 16 servings.

  • 2 kg banana
  • 3 apples
  • 2 onions
  • ½ cup chopped nuts (walnuts,  pecan nuts, or almonds)
  • ½ cup sultanas
  • 1 capsicum (sweet pepper)

For the dressing:

  • 3 cups (750 ml) mayonnaise
  • 4 tablespoons chutney
  • 4 teaspoons mild curry powder
  • 1 cup condensed milk


  1. Peel and slice the bananas.
  2. Core the apples, and dice them skin and all, and add to the banana.
  3. Chop the onions. Blanche them to kill the raw onion taste, by steeping it in freshly-boiled water for a couple of minutes. Drain well, and add to the fruit.
  4. Chop the nuts and capsicum, and add to the fruit.
  5. Mix the ingredients for the dressing, pour over the fruit, and mix well but gently.


We omitted the onion for the small banana salad, but garnish it with chopped lemongrass or coriander.

People sometimes add green peas for colour.

Leave a Reply

Your email address will not be published.

TheSuperHealthyFood © Copyright 2022. All rights reserved.