SAFFRON YOGHURT WITH GINGER, BANANA, WALNUTS AND MINT
It was the old banana problem that ‘forced’ me to make this dish, you know how everyone eat a lot of bananas and they don’t seem get enough of them so you decide to buy a lot of bananas with the consequence of no one eating bananas any more. Never fails.
So here I was with too many bananas getting old too fast and as I’m pretty fed up with banana bread and banana cakes right now, it had to be this. I posted a spicy saffron yoghurt recipe ages ago and have since forgotten about it but when I was standing there looking into my spice box, I suddenly remembered its goodness and decided to make another one but this time with bananas that I fried with fresh ginger, walnuts and chopped mint. So here we are, my solution to the good old banana problem
SAFFRON YOGHURT WITH GINGER, BANANA, WALNUTS AND MINT
500 ml/2,1 cup creamy natural yoghurt
saffron, I think 0,5 g/0,017 oz, about a pinch, is enough but you can adjust it to your won taste
honey, optional
2-3 bananas
a good chunk of fresh ginger
a small handful walnuts, chopped or crushed
10-15 mint leaves, finely chopped
butter
- Mix yoghurt and saffron well and leave to rest. You can add a tsp of honey to make the yoghurt sweeter if you feel like it.
- Slice or dice the bananas, I suggest you slice them, it will look nicer, and chop the ginger finely.
- Melt butter in a pan and fry the banana with the ginger on medium-high heat, when they are a bit golden, add walnuts and mint leaves and stir. Leave to cool down if you want.
- Put yoghurt in small bowls or in glasses, top with the banana mix and serve
Gone’s my comment.
Spmehow I can’t seem to master this.
Hi Ilsa…This is absolutely beautiful! I think I’ll make it tonight since I have an old banana problem too!
Best, Stephen
http://www.stephencooks.com
PS…sorry I haven’t been in touch lately — rest assured I lurk and enjoy every fabulous photo..
This sounds totally dreamy! I love the use of saffron, ginger and banana together and never would have thought to put those in yogurt.
I always have that problem – either they eat them in one day or they leave them to rot. Sadly I always use the old ones to make the same chocolate chip banana bread. But this yogurt dessert looks fantastic and love that you fried the bananas in butter. Yum! I know someone who’d love this! And gorgeous pics as usual.
Sheeze Ilva that looks totally simple and absolutely wonderful. Sort of savory almost with the ginger but must have the sweetness of the banana and no added sugar!
Age old banana problem, it does present it’self way too often.
Beautiful! I really need to do more with flavoring yogurt, I am often boring and just add meusli on top…I think the saffron with the bananas would be a very interesting combination, I am anxious to try it!
Yes that happens to me sometimes too. Anyway I bet your comment was about that old saffron yoghurt post, I remember that you liked it!
Thanks Stephen, can’t say that I’m the best of commenters any more so I fully understand.
Thank you Cara!
Jamie, thanks a lot. Nothing wrong with bana breads but always nice with a change!
babe hugs to you!
yes, yoghurt is a great palette for flavourings I think. Must explore it more myself too!
Looks amazing! Love these photos!
What a nice recipe!
What a lovely dish! I have some bananas that are in the same situation right now…