Friday, December 23, 2011

Curried Banana Bread

Siamese Loaf
Don't forget to be excessive with the butter!
Being an avid lover of banana bread I'm always keen to see new varieties of this tried and true staple. Not only is it foolproof but a great way to use those dreary looking left over bananas at the end of the week. Never in my wildest dreams did I expect to have a curried banana bread served upon my plate. Contrary to how it may seem its far from spicy, the curry lends a nice warmth to the loaf akin to that of ginger bread. If curiosity hadn't gotten the better of me I wouldn't have even known that Keen's curry is the magic ingredient. 

Preparation time: 20 minutes
Cooking time:      1 hour
Ingredients:        2 bananas
                        1/4 of sultanas
                        1/4 cup of crushed pineapple
                        1/2 cup of sugar
                        1/2 cup of brown sugar
                        1/2 cup of melted butter
                        2 tsp of coconut cream powder
                        1 and 1/2 cups of flour
                        1 tsp of baking powder
                        1 egg
                        2 tsp of Keen's curry powder.

The browning banana need not go to waste.

Mix mashed bananas, pineapple and sugars together. Stir in sultanas, egg, butter and curry. Finally sift in flour, coconut cream powder and baking powder. Mix well until forms a thick batter. Oil loaf pan and bake mixture at 150 centigrade for 1 hour. Loaf should part from the edges of the pan.

Make sure not to let the warmth go to waste and eat it fresh with plenty of butter!

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