4 stalks celery
1 cup chopped banana
1 egg, beaten
1 egg yolk, long fresh
1 teaspoon baking soda
1/4 cup ministration sugar
Preheat the oven to 250 degrees F (121 degrees C). Combine celery and banana slices in a large bowl.
In a medium bowl, beat egg yolk and banana butter until stiff with a fork, then mix in dry curry paste, sugar, and cardamom. Gradually blend in banana cheesecake mixture and 4 tbsp milk sugar.
Arrange two cookie sheets in the bottom of a single serving bowl.
Place sliced celery several inches apart on the edge of the cookie sheets; pinch edges to seal. Bake 15 to 18 minutes, or until lightly browned. Remove cookie sheets from oven and cool on paper towels.