"sexy" banana split using a base of curried banana bread topped with various exotically-flavored ice creams, served at Michael's Genuine Food & Drink in Miami. I immediately decided that I needed to make that bread. My curry cupcakes were pretty amazing, if I do say so myself, and the addition of bananas could only make it better, right?
I couldn't seem to find chef Hedy Goldsmith's recipe online anywhere, so I concocted one of my own. The result was...wow. Outstanding. The combination of banana, coconut cream, and oil produced the moistest banana bread I've ever eaten, and it had a rich and complex flavor that, while spicy, didn't necessarily taste of curry.
Curried Banana Bread
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 1/2 teaspoons of sweet curry powder (I like Penzey's)
1/2 teaspoon ground cardamom
1/2 teaspoon salt
coconut cream (see directions)
4 large, very ripe, bananas, mashed
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1/2 cup canola oil
1/2 cup chopped walnuts
Preheat oven to 350F. Grease a 9" loaf pan.
Mix together flour, soda, spices, and salt and set aside.
Carefully remove the lid from a can of full-fat coconut milk. Scoop off the cream on top and place in a measuring cup. If necessary, add coconut milk to equal a half cup total. Stir in mashed bananas and vanilla.
In the bowl of a stand mixer or by hand, combine sugar and eggs until fluffy. Beat in oil, then add coconut milk mixture. Fold in dry ingredients and walnuts and pour into loaf pan.
Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes in the pan, then invert onto a rack to cool completely.
Posted on Minxeats.com.