...in the Scandahoovian countries is a fairly yellowish(-tan?)-brown mild powder.
The choice, like, *doubled* when thy introduced "Extra Strong" curry powder a few years ago...!   :-)   This is perhaps a little darker, and actually quite a lot stronger -- just about perfect as a spice for regular food.
But I think that'd be too strong for this dish, which is after all supposed to balance with the sweetness of bananas, a usually not especially sweet fruit.
But Heck, what do *I* know...!? Experiment -- that's what cooking's all about! :-)