When it comes to my kitchen, fancy desserts just aren’t for me. Delicate macarons seem above my head, jiggly panna cotta might scare me a bit, and in general, I will make cupcakes, cookies and muffins more often than a classic pastry. Experimenting with flavors in a dessert form I’m familiar with is my favorite thing to do.
So when I spotted a curried pineapple banana bread on Six Kilos of Pumpkin, my Secret Recipe Club assignment for this month, I was hooked. Blog author Emily Jane has a lot of lovely recipes on Six Kilos, but the flavors present in the banana bread were stuck in my head.
At the same time, I was reading my “The 100 Foot Journey,” a fantastic food novel with mention of delicious French cuisine as well as home-style Indian cooking. The book is for the Brooklyn Kitchen Foodie Book Club, and a potluck dish inspired by the book needed to follow.
So while French pastries often scare me, I had multiple layers of inspiration knocking at the door. While a financier cake is rather different from a banana bread, the final product is rather inspired by Emily Jane’s bread. Additionally, a financier cake [or what I am calling comes together with few simple whisks, a bit like quick-bread.
The pineapple part is a spread, a simple little dollop on top of the cakes. A fresh pineapple pairs with butter, honey and curry on the stove top. Once the fruit is tender, the pan gets a blast in the broiler to caramelize well. A little puree made the final creation is rather unexpected. A little curry heat, a ton of caramelized sugar flavor and the acidity of pineapple – I could happily spread this on many tart shells, bread slices, and straight into my mouth.
Between the tender, moist banana cake with a hint of spice and a nutty base, and the creamy, tart and sweet pineapple spread, it’s a dessert never experienced before! Hopefully this recipe will inspire you to try something new, whether it’s your flavors or technique.
curried banana financier cakes
- 1 cup almond meal (ground almonds)
- 1/2 cup all purpose flour
- 1 cup sugar
- 3/4 teaspoon curry powder
- 1/2 cup browned butter
- 6 large egg whites
- 2 medium bananas, mashed (about 1 cup)
- Preheat the oven to 350F.Butter a mini muffin tin (or two tins, if one doesn’t have 30 mini muffin cups).
- In a large bowl, whisk together almond meal, flour, sugar, curry and salt. Whisk in butter, mixing until the butter is distributed throughout the dry mixture. Then add the egg whites in gradually, making sure that they are fully incorporated into the batter. Stir in mashed bananas.
- Fill the mini muffin cups almost full - I'd say around 5/6 of the way, about two tablespoons of batter.
- Bake for 16-19 minutes, until the financiers are golden brown around the sides and a toothpick inserted into the center comes out clean.
- Let cool in the pan for five minutes and then turn out onto a wire rack to cool.
- Serve warm or at room temperature.
- Friands can be stored in an airtight container for several days.
curried caramelized pineapple spread
- 3 tablespoons butter, divided
- 4 tablespoons honey, divided
- 1/4 teaspoon curry powder
- 1 whole, fresh pineapple sliced in chunks
- In a large cast iron skillet or other heavy bottom skillet on medium-high heat, put 1.5 tablespoons butter, 2 tablespoons honey and the curry powder. Stir to combine, and then add the pineapple.
- Cook on the stovetop for ten minutes, only flipping the pineapple once or twice. Once the pineapple is tender, turn the broiler on high.
- Place the pan under the broiler for 3-5 minutes. The deeper the burn, the more lovely the caramelized flavor.
- Remove the pan from the broiler and dump all ingredients into the food processor. Add the last 1.5 tablespoons of butter and 2 tablespoons of honey. Pulse to blend. You're looking for a smooth but still textured spread.
- Once your desired texture is reached, remove from the processor. Add a dollop to each cake and serve!