SAFFRON YOGHURT WITH GINGER, BANANA, WALNUTS AND MINT

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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.

Saffron Yoghurt with Ginger, Banana, Walnuts and Mint

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

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

Saffron Yoghurt with Ginger, Banana, Walnuts and Mint

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