While fixing some lunch before class, I settled in to watch one of my favorite Food Network shows, Paula’s Home Cooking. Paula’s Home Cooking features none other than Paula Dean, the south Georgia raised and Savannah based chef whose favorite condiment is mayonnaise. Today’s show was all about bananas. Two recipes stood out to me, one was Paula’s variation on a fried peanut butter and banana sandwich (one of mine and Elvis’s favorites) and the other was curry-crusted bananas.
I feel like I’ve already perfected the peanut butter and banana sandwich for myself so I decided to try the curry-crusted bananas. Although, Paula did have some interesting ideas for the sandwich. She mixed honey and cinnamon into the peanut butter (I’ve tried honey but not cinnamon, it sounds intriguing). The other thing she did was dust the sandwiches with a cinnamon/sugar combination after frying them in butter. While that sounds delicious, I don’t think my heart or taste buds could handle it.
Anyway, on to the curry-crusted bananas, they are basically banana slices coated in melted butter, sprinkled with curry powder, tossed in crumbled corn flakes, and finally baked in the oven. Being a poor (financially) cook, I was lacking some ingredients, namely the curry powder and the corn flakes. I’ve never been a big fan of curry powder so I just left it out and I was able to substitute some All-Bran (being a healthy fellow) for the corn flakes.
After slicing up one banana and melting a couple tablespoons of butter, I was ready to rock and roll. I rolled the bananas in the butter and then coated them with the crumbled All-Bran. I next popped them into a 425F preheated oven and ten minutes later I was ready to indulge myself.
The bananas were really good. The heat of oven and the butter really brought out the sweet flavor of the banana. I thought I could have used a little more All-Bran or maybe a different coating and they would have been better but I was really impressed overall. Well done Paula! I am curious what the curry powder would have done to the dish but I’ll have to save that for another day in the kitchen.
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