I have made a few banana breads lately and they were all leading up to this one. A while ago I came across the concept of using curried flavoured chocolate chips in a banana bread which sounded really good. I was not able to find any curried flavoured chocolate chips so I decided to go with just adding curry powder to the banana bread. I wanted to find a banana bread recipe that I liked before attempting the version with curry powder though. After making a few banana breads I was pleased with this recipe for a sour cream banana bread and so I was ready to try making the curried version. I was still a bit worried that I would be ruining a good loaf of banana bread but my curiosity pushed me forward.
I was not sure how much curry powder to use so I decided to start with one tablespoon. The curried banana bread smelled really good while baking and I could hardly wait for the bread to cool down before trying it. The chocolate chips were still slightly melted when I cut into the loaf. The curried chocolate chip banana bread was pretty good!! Even with a tablespoon of curry powder the flavour was subtle and did not overpower the flavour of the bananas or the chocolate. The curry added a nice layer of spiciness, but not heat, that made the bread nice and exotic. The next time that I make this curried chocolate chip banana bread I think I might try increasing the amount of curry a bit to see how it works.
Curried Chocolate Chip Banana Bread
ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon curry powder
- 1/2 cup butter (room temperature)
- 3/4 cup brown sugar
- 2 eggs (beaten)
- 1/2 cup sour cream
- 3 overripe bananas (mashed)
- 1 cup chocolate chips
- 1/2 cup walnuts (chopped)
directions
- Mix the flour, baking soda, salt and curry powder in a large bowl.
- Cream the butter and brown sugar in another bowl.
- Stir the eggs, sour cream and banana into the butter and sugar.
- Stir the banana mixture into the flour mixture.
- Stir in the chocolate chips and walnuts.
- Pour the batter into a 9×5 inch loaf pan.
- Bake in a preheated 350F/180C oven until a tooth pick pushed into the center comes out clean, about 60-70 minutes.
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Rhyleysgranny says
May 7, 2008 at 10:52 pmHi Kevin. thank you for visiting my blog:) Your banana bread looks wonderful. I would never have thought of curry powder but if you think about it we add mixed spice to cakes so why not? Isn’t it great when you go into laboratory mode and it works out? You really are an adventurous cook.
Elle says
May 8, 2008 at 12:49 amWow, I would never have thought of adding curry to a banana bread, but I’m definitely intrigued! I like that when you take a bite, there’s an unexpected flavor that keeps you wondering, and coming back for more.
VeggieGirl says
May 8, 2008 at 1:29 amI must admit that adding curry powder to banana bread sounds a little odd, at first; but you’ve convinced me that it’s worth a shot! Thanks for the inspiration!
daphne says
May 8, 2008 at 1:40 amI wouldn’t have thought of using curry powder in banana bread!! U are a very creative cook Kelvin. I like the way you think in your recipes.
Jen Yu says
May 8, 2008 at 1:42 amWow, what a brilliant idea! I wouldn’t have thought to do it, but it’s great to read how excited you were to try it 🙂 You rock, Kevin!
Anonymous says
May 8, 2008 at 1:51 amWhen do you sleep? I bow down to your prolific-ness (I seriously doubt that’s a word, but whatevs). This sounds like a great combination of flavors. What do you think about using the same idea for a zucchini bread?
giz says
May 8, 2008 at 2:01 amYou have an incredible sense of adventure. I don’t think that ever in my wildest dreams would I have paired curry with banana bread –
Brilynn says
May 8, 2008 at 2:07 amVery interesting combo! I wonder what it would be like with some coconut milk in there too…
Vicki says
May 8, 2008 at 2:21 amThis sounds good! I love chilis in chocolate, so why not curry in banana bread?
Jules says
May 8, 2008 at 2:23 amKevin, this looks v-interesting…I may want to substitute the chocolate chips with chocolate sunflower seeds…never-the-less, you can come bake for me any time…I totally stink!
Jenny says
May 8, 2008 at 2:50 amBeautiful Kevin. This looks incredible as usual! Nice pics too.
Gretchen Noelle says
May 8, 2008 at 2:58 amWhat a creative, intriguing combination!
Rebecca says
May 8, 2008 at 3:49 amKevin, how do you do it? Every post leaves me drooling-the photos are always great! I can’t wait to make this bread-it’s like, why didn’t I think of that!?
Sharon says
May 8, 2008 at 3:49 amVery interesting combo! I never would have thought of it, but I’d love to try. Have you ever tried Vosges chocolate? I’m pretty sure they have a curried chocolate bar — they have just about every chocolate combination you could think of.
Heather says
May 8, 2008 at 4:27 amWhoa, that one really hadn’t ever crossed my mind. It makes sense, though. Very clever!
Mochachocolata Rita says
May 8, 2008 at 4:40 amwow something new!
How about adding cinnamon?
Laura @ Hungry and Frozen says
May 8, 2008 at 4:52 amSounds crazy, looks…delicious! You’ve kinda sold me on this, I really want to try it now!
Jan says
May 8, 2008 at 5:04 amWell I would never have thought to put in curry powder – But I must say that bread looks good to me!!
Marc @ NoRecipes says
May 8, 2008 at 5:35 amWow, that’s a really interesting idea. I’ve made curried pumpkin bread before, but never thought about how curry would go with bananas or chocolate chips. Great idea!
jd says
May 8, 2008 at 6:04 amThis is such a cool combination of flavors! I bet the bread really did smell fantastic as it was cooking – yum!
Feel free to send any extras my way 🙂
Lori says
May 8, 2008 at 8:52 amWhat an interesting take on banana bread, very creative!
Celine says
May 8, 2008 at 9:50 amcurry in banana bread? I love!
Sylvie says
May 8, 2008 at 11:30 amYou’re definitely more daring than me! Curry in banana bread? I know a friend of mine who’ll always eat a banana alongside his curry, ‘to clean the palette’, but I’ve never seen it used in a banana bread, in addition to chocolate!?
cook eat FRET says
May 8, 2008 at 1:17 pmi’d love this
but what i love most is your willingness to make all of this stuff all of the time.
but the question is… who is eating all of this food????
i’m, always wondering…
Erika says
May 8, 2008 at 1:35 pmWhat an interesting recipe! And the picture of the bread with the butter makes me drool!
Cate says
May 8, 2008 at 2:09 pmWould never think of putting curry in banana bread, but the picture with the melting butter is drool-worthy.
Bellini Valli says
May 8, 2008 at 2:50 pmI imagine the curried banana bread to be quite good with a “just can’t put my finger on it” taste:D
Parker says
May 8, 2008 at 3:00 pmthat sounds interesting will have give it a try to ease my curiousity
LyB says
May 8, 2008 at 3:24 pmKevin, you are such an adventurous baker! That slice with the melted butter has my name written all over it! 🙂
Anonymous says
May 8, 2008 at 4:08 pmNever mind the fact that its curried. The chocolate chips with bananas is whats making my mouth water.
Helene says
May 8, 2008 at 4:34 pmThis bread looks good and is really unusual. I’m not sure I would have tried it.
diva says
May 8, 2008 at 5:38 pmthat’s an amazing combination of flavours. sounds a little scary but if it isn’t hot but more flavourful than spicy, it sounds like its worth a brave attempt! 🙂 looks gorgeous too.
Andreea says
May 8, 2008 at 5:44 pmi am looking at this and telling myself: i’ll convert the recipe to metric and i am SO making this bread 🙂
Deborah says
May 8, 2008 at 6:04 pmI would have never thought to add curry powder to banana bread! Too bad my husband doesn’t like curry, or I’d be trying this!
Lisa says
May 8, 2008 at 6:48 pmOh, I do love curry. I never would have though to use it along with chocolate in banana bread. Thanks for the inspired idea!
cakewardrobe says
May 8, 2008 at 7:23 pmOh my! I’m addicted to curry! The combo sounds like an oddly wonderful combo!
Gloria says
May 8, 2008 at 8:22 pmThis banana bread look wonderful Kevin!! To eat yah! xGloria
Jessy and her dog Winnie says
May 8, 2008 at 9:00 pmWhat an interesting taste it must have!
Lina says
May 8, 2008 at 9:56 pmveeery interesting combination…
Kevin says
May 8, 2008 at 10:09 pmadventuresinshaw: I would think that a curried zucchini bread would be nice as well! I am looking forward to zucchini season and making some zucchini bread.
cakebrain says
May 9, 2008 at 2:18 amGeez, that’s innovative! I had to do a double-take when I saw the post! I must have smelled wonderful baking!
noobcook says
May 9, 2008 at 2:59 amwow curry powder in banana bread, now that’s creative!!! 😀
eatme_delicious says
May 9, 2008 at 1:22 pmWoah curry banana bread! That was completely unexpected. Way to be adventurous. 🙂
Sunshinemom says
May 16, 2008 at 4:38 amThats a nice twist to regular banana breads I have seen. Great fotos and good food 🙂
Shauna says
June 7, 2008 at 11:50 amThat looks really tasty. I’m hosting a banana bread contest myself. Apparently I’m not the first!!! 🙂 You should enter this. It looks fabulous!
http://thenewstayathomemom.com/moist-banana-bread-recipe-contest
Winner gets a $50 gift card to Sur La Table!!
blessings,
Shauna
Tim says
July 10, 2008 at 10:19 amGood job! 🙂
Anonymous says
July 26, 2008 at 2:30 pmI made one this week and it smells AMAZING. I have never smelled anything so delicious in my 30 years of existence. And it starts smelling amazing within 10-15 minutes in the oven, so it made the wait to taste it interminable.
I found it was best fresh out of the oven, when it’s still fragrant and the chocolate still melty. I took the liberty of lightly buttering my mold prior to baking for ease of cleaning and the bottom of the cake tasted almost like caramel, only it had a slightly crunchy and melty texture at the same time. It was brilliant.
My toaster oven helped make good use of the leftovers, but the bottom of the cake was never as good as when it first came out of the oven. This recipe is definitely worth a try.
Sheila says
August 6, 2008 at 8:20 pmThis is amazing! I made it Friday and took it to a gathering – no one wanted to try it because I told them it had curry, so I got to bring it home and have it all to myself! It is incredible!! The curry (I’m using Frontier’s organic curry powder) is mellowed after 2 days, but there’s still a hint of the spice. I’m starting another batch now and just wanted to say thanks for the inspiration!
Disco Mom says
May 4, 2009 at 2:37 amHi – I found your post by doing a google image search for bananas. I myself am going to do an all-banana week on my baking blog in a few weeks and I needed a stock photo. But am I ever lucky to have stumbled onto your blog! I lived in Toronto for 18 months a long time ago, and distinctly remember the amazing flavors and foods I discovered there, curry among them. I’m all for unexpected flavor combinations. I can’t wait to try this recipe, and to check back on your blog regularly. Thanks!
Anonymous says
October 10, 2009 at 7:58 pmI just made this (without the chocolate chips, as I was planning on enjoying it more for breakfast than dessert), and it was great! I added some cinnamon as well, it was a big hit!
Eleanor says
March 1, 2010 at 11:39 pmI made this recipe as muffins, added a little extra curry and some cinnamon, used chopped dark chocolate and toasted the walnuts. I tried one warm, but thought they tasted better the next day. Delicious actually. The only tweak would be to somehow make the muffin top crispier as it came out on the rubbery side. Thanks for the recipe Kevin! I'm going to try your Greek shrimp next!
sheilaryan says
October 9, 2016 at 10:37 pmThis is still one of my favorite recipes! Thanks again, years later!
kevin says
October 10, 2016 at 5:20 pmsheilaryan: I'm glad you like it! It's still one of my favourites! 🙂