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Recipes,Light Bites,Summer Specials

Feb 21, 2013







Made with ripe bananas, banana bread came to the fore in 1930s with the popularization of baking soda and baking powder. Ruchira from Chet At Large tells you the recipe for this world famous food item.


    4 ripe bananas, mashed
    100g of raisins soaked in rum
    60g of walnuts
    2 eggs
    A pinch of salt
    1 tsp vanilla extract
    2 tsp baking powder
    ½ tsp baking soda
    100g of butter
    1¼ cup of all purpose flour
    ¾ cup of sugar


  • Begin by mixing all the dry ingredients together
  • Tip – We have partly substituted maida with wheat flour to make the dish healthier
  • Put the wheat flour in a mixing bowl
  • Add the maida
  • Cinnamon powder
  • And the baking powder
  • Mix well and set aside
  • Take the butter in a separate bowl
  • Add the raw sugar to it
  • Tip – Raw sugar is not as processed and has no sulphur
  • Add the free range egg
  • Bananas
  • Mix well
  • Add the wet ingredients to the dry ingredients
  • Mix well
  • Pour into a greased pan
  • Bake in a pre-heated oven, for 45 min at 160 degrees, and cool for an hour
  • Glaze with a mix of organic peanut butter, milk and raw sugar
  • Tip – The wet glaze will help moisten the dry banana bread
  • Top off with crunchy cacao nibs
  • Ready to serve

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