Banana Floats

Banana Floats

Kitchen Parade loves! recipes from readers, like this one from South Dakota: “This is an old recipe I grew up with. It is light and served in a sherbet glass. At my home, we always had it after a big meal with roast beef, Yorkshire pudding, potatoes, gravy and lots of vegetables. In those days, we didn’t worry about fat!”

Thank you, Marilyn! Banana Floats are a perfect treat for this will-it-be-cold-or-warm-today? time as late winter slopes into early spring.

The days are noticeably longer, leafy daffodil tendrils burst lightward, knobby hyacinth bulbs nudge aside the dirt. Even if snow falls again, spring will soon don its flowery bonnet.

But speaking of fat, is your coffee shop abuzz with questions about the new study that says a low-fat diet doesn’t prevent breast cancer? and the one that suggests chocolate lowers blood pressure and reduces the risk of death?

Research flaws are being revealed – isn’t reducing the risk of death from 100% to even 99.9999999999% preposterous? But more than that, for all the research, we understand precious little about the relationship between food and health. One study says X, another contradicts X but posits Y except Z.

So how about sticking to Plan A: lots of vegetables, some fruit, some grains and beans, some meat and fish? And of course, the occasional treat. Banana floats, anyone?

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Send a favorite recipe from your childhood to e-mail.


Fresh winter citrus with hints of spring
Hands-on time: 20 minutes
Serve immediately
Serves 4
  • 2 cups just-squeezed orange juice (from about 12 chilled oranges)
  • 2 tablespoons lemon juice
  • Sugar to sweeten, to taste

  • 2 ripe bananas
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond flavoring
  • 1/2 cup half ‘n’ half (or whipping cream)

  • 1/2 cup whipping cream
  • 1 tablespoon powdered sugar

Combine the orange juice, lemon juice and sugar, then divide among tall chilled glasses.

With a fork, mash together the bananas, sugar, vanilla, almond flavoring and half ‘n’ half. Divide among the glasses and refrigerate while whipping the cream.

Whip the cream and sugar until soft peaks form, then dollop atop the banana mixture.

Serve immediately and enjoy!

NUTRITION ESTIMATE Per Serving: 295 Cal; 10g Tot Fat; 6g Sat Fat; 52g Carb; 2g Fiber; 20mg Sodium; 32mg Cholesterol; Weight Watchers 5 points

More Old-Fashioned Creamy Desserts

(click a photo for a recipe)
Buttered Pecan Ice Cream with Pecan Meringue Cookies Apple Cider Indian Pudding Strawberry Fool
Or for more ideas, see all the dessert recipes.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna