a cornucopia of bananas

If you know me - you know that I love Bananas. LOVE THEM. My preference is when they are at the brink of becoming rotten and you can smell them.  I have done some research. This is not the majorities choice. Most like them when they are just about yellow. In my eyes they are not even close to being ripe at this point. Not even a bit. Give them 4 more days. At least. Then and only then are they ready to be eaten.

I could go on and on about different types of banana flavoured items -  but I think my favourite is a small banana slurpee - no other flavours. Just banana. So tasty. It's a weird obesession and I hope to never grow out of it. I even have banana ketchup. 

Yes. I. Do.

Due to my obsession with this said fruit, I have yet to go to the grocery store or farmer's market and not get bananas. I always think I don't have any at home but then once I return and take a look - oh... what do I see? Bananas. Consequently I have a lot of frozen bananas.
 

I have absent-mindedly been putting them into the freezer as they become too brown (even for me) and about 2 weeks ago while digging for a chicken breast I found a cornucopia of bananas.  I decided it was time to be rid of these bananas and to attempt a banana loaf. 


I have made it twice now and I think it is mighty tasty and has a fantastically light texture. One issue. I don't own a loaf pan. Weird- I know. I haven't really decided why this is the case but until it changes this loaf will be a bundt. Enjoy!

Banana Date Bundt Cake

Set oven to 350 F; lightly greased bundt pan

2 cups gluten free flour mix*

1/4 cup ground flax, optional

1 1/2 tsps baking powder

1 tsp baking soda

3 bananas mashed

1/3 cup olive oil

1/3 cup plain yogurt

1/2 cup apple sauce 
1 tbsp vanilla
1 1 /2 cups light brown sugar
2 eggs
1/4 chopped dates

Combine all dry ingredients. In a separate bowl or large measuring cup mash up the 3 bananas. Add wet ingredients together. Fold into dry ingredients. Whisk eggs and slowly add to mixture. Mix in dates. Put into greased bundt pan. Bake for 45 to 50 minutes.


I hope you enjoy! I think this will be a new favourite
 
* You can use Bob's Red Mill or any other mix, however I make my own and use the following: 1 cup sorghum flour, 1/2 cup amaranth flour, 1/2 cup tapioca starch, 2tsps xanthum gum and 1/4 teaspoon salt

MMMmmmmm...............

a lightly curried chicken, with a tasty chutney!

I needed to do some reorganizing in the kitchen.  I was cleaning out my cupboard yesterday evening as it had become a hairy mess. Is hairy mess the right descriptor?  It looked like what I thought a hairy mess would be, well, regardless it was epically messy. Since my awareness of my gluten and wheat allergy I had apparently slowly added to my gluten free flour collection which had consumed the entire cupboard.

I tossed a few things, found the lime kafir leaves I swore I bought but couldn't find for the past 6 months and subsequently bought again 2 weeks ago and realised that I own 4 too many half packages of corn pasta. I also found a jar of mango chutney my friend Jen gave me for Christmas. When I say found, I wouldn't want anyone to think it was lost, but I had momentarily for, 3 months, not remembered about it.

I couldn't believe I hadn't tried it yet (I apologize Jen).  I took it out and after a few moments of putting it under hot tap water -- I opened it.

It was so fragrant and peaceful. How can a chutney taste peaceful? I would say, the all-spice. After a quick spoonful and jumping taste buds screaming for more, I decided, that my undecided dinner was decided. I have a favourite Curried Mussels dish and the chutney instantly made me think of it.  With no mussels available I pulled out the trusty chicken and took a look in the very clean cupboard for something to go with... 

Curry Chicken with Mango Chutney

Chicken Breasts

2      Tsp Curry Powder, more if you like it stronger

2      Tbsp Mango Chutney*

2      Tbsp Olive Oil

1      Can Coconut Milk

1      Chopped Shallot

1      Green Onion

1      Garlic Clove

* The chutney my lovely friend made had raisins in it. Which I love. If your chutney doesn't have raisins and you like raisins feel free to add them!

Turn oven to 350 F.

In a small bowl combine the curry powder and the coconut milk. Whisk until combined.

Heat pan and add olive oil. Add chicken and sear for 2 minutes on each side (make sure you get the sides of the chicken). Place on baking sheet and throw into the oven.

Turn to medium heat. Add the remaining olive oil and shallots. Cook until transparent add in the curry mixture. Reduce heat and allow the sauce to thicken. Add chicken, chutney and raisins if you want them. 

Top with green onions. I wish I had coconut to throw on top too - but alas the clean cupboard was dry of coconut.

Serve chicken over rice or potatoes or veggies and enjoy!

Source: Rouxbe Cooking School - Curried Mussels recipe adapted by me.