Sweet Curried Banana

Sweet Curried Banana

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Diced bananas simmered in butter with coconut, mango chutney, coconut cream and white wine, seasoned with curry powder then baked between puff pastry triangles.


Serves: 8 

  • 1 sheet puff pastry
  • 60g butter
  • 2 teaspoons hot curry paste
  • 6 firm medium banana, diced
  • 1/4 cup dessicated coconut
  • 2 tablespoons mango chutney
  • salt and pepper, to taste
  • 2 tablespoons coconut cream
  • 1 tablespoon dry white wine

Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Preheat oven to 200 degrees C. Line a baking tray with baking paper. Cut pastry into 8 small triangles, set on baking tray then bake until golden brown, about 15 minutes. Split in half, set aside then allow to cool. Lower oven to 150 degrees C.
  2. In a saucepan mix together butter and curry paste. Stir in banana, coconut and mango chutney. Cook for about 5 minutes then stir in the coconut cream and wine. Cook for a few more minutes then set aside.
  3. Place the filling onto the bottom halves of the pastry, top with top halves then bake in oven for 8 more minutes, then serve.

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