(recipe courtesy of closetcooking.blogspot.com)
I loves me some bread. I also like to bake it. However, although pie crust is my nemesis, bread can be fickle for me. Therefore, I generally tend to stay with batters and mixes versus yeast, rising, et cetera and so forth. I saw this bread and though it looked good. I love pineapple and bananas and the thought of curry intrigued me, so I saved the recipe and recently tried it out.
Each set of ingredients makes one loaf.
1 cup flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons curry powder
3 ripe bananas (mashed)
1/2 cup butter (melted)
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon lime juice
1 cup pineapple (I used Dole pineapple tidbits)
2 tablespoons unsweetened coconut flakes
1. Preheat oven to 350 degrees.
2. Mix the flour, baking soda, salt and curry powder in a bowl.
3. Mix the bananas, butter, sugars, egg and lime juice in another bowl.
4. Mix the dry ingredients into the wet.
5. Mix in the pineapple and coconut.
6. Pour the batter into a greased 9x5 inch loaf pan.
7. Bake until a tooth pick pushed into the center comes out clean, about 60 minutes.
Unfortunately, I have an ancient digital camera and the picture of the finished product is not as sharp as I would like it to be. Let me point out, however, that the bread itself is YUMMY. It's very moist, almost cake-like. For anyone who thinks the curry sounds weird, it hits your tongue in a way that's very similar to cinnamon. The curry powder combined with the sugar and the banana registers as much more of a "sweet" heat than a "hot" or "spicy" heat like it does in more savory dishes. In fact, if I didn't know I'd put curry in the batter, I would have thought there was cinnamon in the bread instead.
This would also be good toasted on a rack in the oven for a few minutes to dry it a little bit and give it a little crispiness on the outside, then buttered. Or, as a dessert (again toasted) with some vanilla ice cream on it.
This will definitely go in the keeper file.