- 1 cup self rising flour
- 1 cup curry sauce, prepared (or leftovers)
- 1 large egg, beaten
- 1/2 cup milk
- 1/4 cup vegetable oil
- 12 fresh banana slices
- desiccated coconut
Preheat oven to 190 oC. Grease 12 muffin pan. (I put squares of foil in each hole and spray it – keep muffin pan ‘clean’.)
Mix the milk, oil, egg and HALF A CUP (1/2 CUP) curry sauce together. Add the self-rising flour.
Roll each slice of banana in desiccated coconut. Into each muffin hole, spoon 1 tablespoon of curry-and-flour mixture. Spoon some curry sauce on, place the coconut-covered banana slice on and cover with another spoon of curry-self rising mixture.
Bake for 25 minutes. Let cool in pan for about 5 minutes, carefully remove the foil and let it cool down for 5 more minutes on wire rack. Enjoy.