green curry banana bread

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It seems that right now banana bread is taking off! While I’ve never been too big a fan of banana bread, there are exceptions. For example, an exception flavoured with Thai green curry paste and crested with a crispy coconut fragipane of sorts.

I’ve been making banana bread with this flavour profile for years, inspired by a green curry banana bread that was once on the menu at milk bar. Over the years, on the rather rare occasions I’ve made banana bread, I’ve transposed the combination of Thai green curry paste and coconut from one banana bread recipe to the next until I settled on my current favourite. Then four years ago I threw some leftover coconut tart filling overtop and all of a sudden, I had a new motivation to make banana bread.

I’ve titrated the curry paste to be just enough to taste and to warm the mouth with each bite. The banana bread itself is on the fluffier and softer end of the banana bread spectrum, which I find a virtue, though still moist.

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tahini, dark chocolate and banana muffins

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“Maybe you should make a banana bread,” my grandma suggested, in a thread that seemed entirely out of the blue.

“Oh, are you finished the banana bread already?” my mum asked, referring to the half loaf of banana bread she had brought to them yesterday.

The loaf, wrapped in plastic, was completely untouched.

“Maybe… banana muffins,” my grandma said next with a significant glance at the two brown bananas on her countertop.

Like most reasonable people, she does not like over ripe bananas.

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