Chai masala, macadamia nut, and white chocolate banana bread with passion fruit and vanilla bean butter from Mumbai Modern: Vegetarian Recipes Inspired by Indian Roots and California Cuisine (page 103) by Amisha Gurbani

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Notes about this recipe

  • EmilyR on February 01, 2022

    I did my cake a little backwards with turbinado sugar sprinkled in the bottom of the pan, since I was using the Nordicware snowflake pan. It gives it a crisper crust and releases relatively easily. The curd definitely helps as I thought this was a touch too sweet. There's a hint of a salty, which I liked and I think it's from the macadamia nuts that were lightly salted. I like the passion fruit curd from Cook Real Hawai'i more... it's less sweet and a larger quantity.

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