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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Hi 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.
Wow, 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.
I 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!
I 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.
Wow, 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!
When 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?
You have an incredible sense of adventure. I don’t think that ever in my wildest dreams would I have paired curry with banana bread –
Very interesting combo! I wonder what it would be like with some coconut milk in there too…
This sounds good! I love chilis in chocolate, so why not curry in banana bread?
Kevin, 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!
Beautiful Kevin. This looks incredible as usual! Nice pics too.
What a creative, intriguing combination!
Kevin, 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!?
Very 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.
Whoa, that one really hadn’t ever crossed my mind. It makes sense, though. Very clever!
wow something new!
How about adding cinnamon?
Sounds crazy, looks…delicious! You’ve kinda sold me on this, I really want to try it now!
Well I would never have thought to put in curry powder – But I must say that bread looks good to me!!
Wow, 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!
This 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 🙂
What an interesting take on banana bread, very creative!
curry in banana bread? I love!
You’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!?
i’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…
What an interesting recipe! And the picture of the bread with the butter makes me drool!
Would never think of putting curry in banana bread, but the picture with the melting butter is drool-worthy.
I imagine the curried banana bread to be quite good with a “just can’t put my finger on it” taste:D
that sounds interesting will have give it a try to ease my curiousity
Kevin, you are such an adventurous baker! That slice with the melted butter has my name written all over it! 🙂
Never mind the fact that its curried. The chocolate chips with bananas is whats making my mouth water.
This bread looks good and is really unusual. I’m not sure I would have tried it.
that’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.
i am looking at this and telling myself: i’ll convert the recipe to metric and i am SO making this bread 🙂
I 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!
Oh, I do love curry. I never would have though to use it along with chocolate in banana bread. Thanks for the inspired idea!
Oh my! I’m addicted to curry! The combo sounds like an oddly wonderful combo!
This banana bread look wonderful Kevin!! To eat yah! xGloria
What an interesting taste it must have!
veeery interesting combination…
adventuresinshaw: 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.
Geez, that’s innovative! I had to do a double-take when I saw the post! I must have smelled wonderful baking!
wow curry powder in banana bread, now that’s creative!!! 😀
Woah curry banana bread! That was completely unexpected. Way to be adventurous. 🙂
Thats a nice twist to regular banana breads I have seen. Great fotos and good food 🙂
That 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
Good job! 🙂
I 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.
This 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!
Hi – 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!
I 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!
I 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!
This is still one of my favorite recipes! Thanks again, years later!
sheilaryan: I'm glad you like it! It's still one of my favourites! 🙂