Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs


Ingredients Nutrition


  1. Slice the bananas and sprinkle with juice.
  2. Mix the raisins, peanuts, chives and rice together.
  3. Gently add the bananas into the rice mixture.
  4. Blend the honey, curry powder and tabasco sauce into the mayonnaise.
  5. Gently stir the mayonnaise mixture into the salad.
  6. Cover and refrigerate until cold.
  7. Allow to sit at least two hours for flavours to blend.
  8. Serve on a bed of lettuce, or in the center of a cantaloupe, or honey dew melon.
Most Helpful

5 5

Yummm, this is different and delicious. I used brown rice, golden raisins, pistachio's (no peanuts right now), light mayo, Splenda for the honey and Ras El Hanout in place of the curry ( because that is in the house right now, lol). What a treat. It was smooth in places and crunchy in other places while being sweetly spiced all at the same time! I wish it was summer and I'd had the melon to put it in. BK this is terrific!

5 5

I served this with dinner...DH said what is this @#%? (stuff.) I told him to just eat it as a dessert. He loved it! His plate was licked clean. This has a nice sweet taste with just a slight touch of heat to it. I did use up my pecan bits because I didn't have peanuts. I tagged this because I had some leftover rice to use up. I'm glad I did. Thanks for posting.

5 5

I thought this sounded a little strange even for my varied tastes but it turned out so yummy! I followed the directions exactly except I doubled the curry powder. It could be a side dish or a dessert. I would say it makes more than 2 servings...more like 4-6. Thank you for the wonderful recipe Baby Kato! Made for 1-2-3 Hit Wonders.