Curried Banana Sauce

Curried Banana Sauce

Made  times
trixie 3

"Goes well with fish or chicken, or even over rice as a side dish. Delicious!"
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30 m servings 76 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 76 kcal
  • 4%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a skillet over medium heat. Stir in the bananas, shallot, garlic, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in curry powder and cook until fragrant, about 30 seconds. Pour in the chicken chicken broth and simmer for about 5 minutes, stirring occasionally.
  2. Pour the curry mixture, rice vinegar, honey, and salt into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the curry moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the curry right in the cooking pot.


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This is delicious, thank you! I wasn't sure if I should be using plantains or regular bananas so I went with what I had....regular bananas. We like to grill/broil whatever veggies we have on h...

This is very good...served it with my taste buds came to life with this combination of flavours...I would definitely recomend it...easy to prepare...I prepared during the day and t...

So different I LOVED it!!! Next time I wil sub coconut milk for broth and see what happens!

Tasty! I served this over red rice and potatoes.

Excellent Sauce with Chicken, I shredded the chicken and would have liked it better in chunks. Also added some sugar snap peas and served over rice. My 5 year old ate it but not the most willi...

This was actually very good! we tripled the recipe for 3 people and had leftover sauce. We also added some cayenne for kick, and I'm glad we did because it was pretty sweet before. But the fi...

The end product was delicious, but the serving size was way off. There wasn't even quite enough to feed three of us. Also, a whole bunch of it burned to the bottom of the skillet for some reas...

Only missing a star because I believe the amounts of garlic and curry power are half what they should be PS use water instead of 'low sodium chicken broth' its better for you.

Very good stuff! I used agave nectar instead of honey, chives instead of shallots (what I had on hand), and added frozen green peas (for veggie power) and chopped cashews (for texture). I rea...

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