By Elmotoo on May 26, 2012
Photo by gailanng
Photo by gailanng
"I don't recall where I got this recipe. It is a favorite in my home plus I make it for my consumers (at work) with very ripe bananas and no sugar so it's okay for the diabetics. All the amounts are varied depending on what you have and what you want. Use green bananas for a more savory side dish. Or use greener bananas and more brown sugar for a sweet treat. Very ripe bananas don't need much cooking nor much brown sugar. This is good as a side dish, over ice cream, on pancakes, under whipped cream, with basmati rice, let your imagination wander....enjoy! You could even vary the size of banana pieces to suit your recipe."
Serving Size: 1 (74 g)
Servings Per Recipe: 2
"Incredibly Yummy!! The curry, butter and brown sugar created an incredible glaze that was the perfect balance to the rich creamy banana. Mine turned out having a crisp dark gold exterior that when cut into revealed a beautiful creamy interior. I used real butter and bananas that had just turned yellow, rip but not too ripe. Made a great side to the crispy veggies of an Asian flavored meal, I am already looking forward to trying cookgir's suggestion of serving for breakfast with yogurt and maybe a little sprinkled coconut. This is going straight into my best of 2013 book, thanks so very much for the post."
"What a delicious breakfast I had this morning! I spooned Nancy's whole milk yogurt around the banana slices, added a garnish of coarsely chopped hazelnuts; a sprinkle of lime zest I used a non-stick pan to cook the bananas. Plantains would work for this recipe as well. Reviewed for Veg Tag/November."
"Yum, these are great! I had a pretty ripe banana, so I followed the direction to adjust sugar accordingly. I used our favorite curry powder, which has a little kick to it, so that was a nice touch on the sweet bananas. I love how the outside texture got a little almost crispy. Very nice. Thanks for sharing! Veggie Swap 52"
"Oh my goodness I like this a lot!! We ate this over Baskin Robbins vanilla ice cream. I used sweet butter (unsalted), ripe bananas (not over ripe), organic cane sugar rather than GMO brown sugar & recipe#442889. Made for Veggie Swap #48 ~ July 2012 ~"
"I am going to give this recipe five stars because the flavor is great. However, I personally had problems with the texture, the outside crunchy layer was great but I didn't like the creamy insides. My husband did not have this problem and ate his portion and the rest of mine. Love the mix of butter, brown sugar and curry"
"According to food.com, there are 5 types of recipes. 1, 2, 3, 4 & 5 star ones. This here is one of those 5 stars. Made for AU-NZ #74 recipe swap."
"Delicious dish! These bananas made a great side dish with tonight's dinner -- great flavor. I used more butter than called for, but otherwise made as directed. Next time I might reduce the brown sugar a little bit. Great accompaniment to a number of different issues. Made for Best of 2012 tag."