This was a dish we always had as a kind of a salad.
Ingredients:
- bananas (of course!)
- lemon, lime or orange juice - enough to cover the bananas
- grape vinegar - a dash
- oil - a dash
- mayonnaise or plain yoghurt - several large dollops
- curry powder - small spoon or two
- sugar (small amount to taste)
Optional (can change the salad considerably)
- apricot jam (small amount to taste)
- onions chopped fine,
- tomatoes,
- salt and pepper
Method:
Mix together (quantities to personal taste) all ingredients except citrus juice and bananas. Adjust to taste.
Slice the banana’s fairly thickly and cover with the citrus juice economically - this is to stop the bananas going brown but you do not want to much juice as it will affect the taste and viscosity of the dressing.
Gently Pour bananas into dressing and toss very gently to ensure that bananas are covered. Be careful not to squash the bananas. Usually I do this in a small mixing bowl and then transfer the whole lot into a presentation bowl so that the inside sides and edges of the presentation bowl stay clean. Refrigerate until required.