Banana Bread

 With the increased use of carbides in fruits, they tend to ripen very fast. I remember when I was small, my mum used to keep Mangoes and Seetaphal inside rice container overnight. The fruits would become ripe enough to be edible the next day. Nowadays fruits like Bananas and Mangoes look green when we buy but ripen in a day or two. We cannot consume all the bananas so fast and thus every week we have to throw off the over-ripe bananas. I experimented with ripe bananas and could come up with a easy banana bread recipe. And the best part is it is sugar Free and eggless. Please note that this bread is not cake so, the taste won’t be like a banana cake. Here goes the recipe:
Preparation time: 1 hour 15 mins
Cooking Time: 40 mins
  • 3 Super Ripe Bananas
  • 1/2 cup Jaggery
  • 1 Cup Whole wheat four (Atta)
  • 1/2 Cup All purpose Flour (Maida)
  • 50 grams Butter
  • Baking Powder 1 tsp
  • Baking Soda/ Cooking Soda 1/2 tsp
  • A pinch of salt


Slice the bananas and add them in a mixer jar. Along with Bananas, add the jaggery and butter. Now turn on the mixer and make a smooth batter. In a bowl add all the dry ingredients (Atta, Maida, Salt, Baking powder and baking soda) and mix well. Now using a sieve, allow the dry ingredients into the same mixer jar. Again run the mixer for around a minute to get a smooth lump free batter. Keep the batter aside for an hour to ferment.
Note: This batter’s consistency will be much thick than of a normal cake batter.
Now pre-heat oven to 180 degree C for 5 mins. Meanwhile, grease a baking mould and dust with flour. This will ensure that the bread does not stick to the container. Many people ignore dusting and directly pour the batter into the greased mould. This eventually destroys the stuff when you transfer it to another plate.
 Finally transfer the batter into the mould and bake on 180 degree C for 30 mins. Increase the temperature to 220 degree C and bake for another 10 mins.
Take out the bread and let it cool. Invert the bread mould on a tray and cut loaves with shape of your choice. 
Enjoy this spongy bread with a cup of coffee or ginger tea!
  • You can replace the baking soda with a teaspoon of activated yeast. This would give amazing results. But I personally don’t use yeast as its not good for health. If you keep the batter longer, it does pretty much same work.
  • You can use 1 tablespoon of honey in place of jaggery if you like.
  • You can entirely use maida in place of atta, which will give you a white bread. Again I prefer atta on health grounds.

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