Curried Bananas

on November 20, 2010

I’ve been enjoying Thanksgiving with a group of good friends for the past thirty-some years. We all cook, and the various members’ contributions range from the traditional to the exotic. I myself took the yummy prize once with a batch of pumpkin pecan tamales. One year one of our members brought a big bowl of curried bananas, and it was such a hit that we’ve included it in our menu every year since.


Curried Bananas


  • 6 lbs. bananas, sliced
  • ¼ cup melted butter (or less)
  • ¼ cup vegetable oil (or less)
  • 1 cup yogurt
  • 3 tsp garam masala (or curry powder)
  • ¾ tsp turmeric
  • pinch of cayenne
  • ½ cup currants or raisins
  • salt to taste
  • 1 tsp mustard seed
  • ½ cup toasted coconut


  1. Melt butter.
  2. Heat spices.
  3. Mix spices and butter with oil.
  4. Cool and mix with all.

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Photo by Basil D Soufi
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