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Ham Banana Bake

A baked dish of ham-wrapped bananas in a curry butter sauce served over rice.

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Why it works: White wine and parmesan cheese work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 697 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Ham Banana Bake

Oven350 °F
Time15 to 20 minutes

Ingredients

Directions

Make the curry sauce

  1. Melt 1 tablespoon butter in small saucepan.

  2. Blend in flour.

  3. Add half and half, wine, salt and paprika.

  4. Cook over medium heat 5 to 7 minutes, or until thickened; stir occasionally.

Prepare the bananas

  1. Melt remaining 1 tablespoon butter in medium skillet.

  2. Blend in curry.

  3. Add bananas and brush evenly with curry butter.

  4. Saute over medium-high heat about 3 minutes.

  5. Sprinkle lightly with salt.

  6. Remove from skillet.

  7. Roll each banana in ham slice.

  8. Place in shallow 8-inch casserole.

  9. Scrape curry particles from skillet; add to sauce.

Bake and serve

  1. Pour sauce over ham rolls.

  2. Bake at 350 °F for 15 to 20 minutes, or until heated through.

  3. Serve over beds of fluffy rice.

  4. Top with Parmesan cheese.

Nutrition, whole recipe (rough)

1305Calories
56 gProtein
40 gFat
171 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Rice1 cup cooked (158g) white206
Parmesan Cheese1 oz (28g)110
Banana1 medium (118g)105
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
Wine2 tbsp cooking wine (30ml)25
Turmeric1 tsp ground (3g)9
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. White wine + parmesan cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together697 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Rice + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together879 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. White wine + bananatop 11% of all pairs
    Smell alikemoderate
    Cooked together71 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Thickens the butter and half and half into a smooth, thickened sauce.
Butter
Carries the curry flavor and adds richness to the sauce and bananas.
Half and half
Forms the creamy base of the sauce, adding richness and body.
Bananas
Soften when sautéed and turn sweet and tender inside the ham rolls.
Ham
Wraps the bananas, adding savory flavor and a salty, meaty contrast.
Curry powder
Provides the warm, aromatic spice flavor that defines the sauce and bananas.

The step that matters

Thickening the sauce over medium heat. Flour must be cooked long enough to thicken the liquid fully and lose its raw starchy taste. Stirring keeps it smooth and prevents lumps, since flour clumps when added to hot liquid without constant mixing.

Swap the banana

How well each one fits the dish's main ingredients (butter, flour, white wine, ham, rice, parmesan cheese):

  1. Applefits better
  2. Grapefits better
  3. Plumfits better
  4. Bananathe original

Fit is the average pairing score against butter, flour, white wine, ham, rice, parmesan cheese. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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