Bananas Foster meets Curry in this vibrant soup for a crazy twist on savory and sweet that you will be sure to fall in love with!  This curried peanut soup has incredible depths of flavor complemented by a hint of sweet from the cinnamon drenched bananas.  With fall officially arriving but not yet making it’s presence known, I am inspired by the anticipation of the leaves turning, cozy soups simmering on the stove, acoustic sounds of Nick Drake and soft over-sized sweaters.  We are almost there, but not quite.  So, in the meantime, this is the perfect recipe to gently welcome Autumn while throwing in a little sneak attack with it’s bold color and bright flavors for the perfect transition into the “not quite” fall weather.  

Bananas Foster collides with Madras Curry for a delicious twist on sweet & savory!

Bananas Foster collides with Curry for a delicious twist on sweet & savory!

Make a batch days ahead for a few lunches and serve up with some crusty bread for dipping.  Or for a more sizable dinner, add on a nice salad or steamed veggies.  Make sure to not skip the banana topping, it may seem like a strange marriage, but I promise it is a match made in heaven!     


For the Soup:

  • 1 ½ cups plain peanut butter
  • 3 tablespoons honey
  • 4 cups boiling water
  • 2 tablespoons cooking oil (vegetable or peanut oil)
  • 2 cups onion, minced
  • 10 large garlic cloves, minced
  • 2 teaspoons salt
  • 3-4 tablespoons fresh ginger, minced
  • 2 teaspoons cinnamon
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground cloves
  • 2 teaspoons ground tumeric
  • 1 tablespoon ground cumin
  • 2 teaspoons dry mustard
  • ½  – 1 teaspoon cayenne pepper
  • 2 cups buttermilk (room temperature)

For the Banana Topping:

  • 4 medium bananas that are still fairly green
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons cooking oil (vegetable or peanut oil)
  • 1 teaspoon cinnamon
  • Pinch of salt



  1. Place peanut butter and honey in a medium-sized bowl.  Add about 2 cups of the boiling water, and mash with a spoon until it becomes a smooth paste.  Whisk in the remaining hot water and set aside.
  2. Heat the oil in a large Dutch oven then add the onion, garlic, salt, and ginger. sautéing for about 10 minutes over medium heat.  
  3. Next add in the spices and continue to cook for about another 5 minutes stirring frequently.  
  4. Stir in the peanut butter mixture and cover.  Bring to a boil, then return to a simmer for about 20 minutes, stirring occasionally.  Meanwhile, prepare the banana topping.
  5. For the banana topping, peel the bananas and slice them diagonally, about ¼-inch thick slices.  Place slices in a glass pan and drizzle with lemon juice.  Allow to stand for 5-10 minutes while soup in simmering.
  6. Next, heat the oil in a skillet.  Then add bananas plus all of the juice from the glass pan, and sauté on each side for a quick minute.  Dust with cinnamon and sprinkle with a pinch of salt & set aside.  (Bananas will likely lose shape but do not worry as many with sink to the bottom for little tasty surprises when placed into the soup.)
  7. Once soup has simmered for about 20 minutes, whisk in the room temperature buttermilk and serve the soup hot with a scoop of the banana topping.  ENJOY!


Makes 6-8 servings

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Author:  Jennifer Kuhar