- Preheat the oven to 180°C (350°F). Grease and flour a small loaf pan.
- In a mixing bowl, mash the bananas thoroughly. Add all ingredients one by one, whisking continuously to form a thick, smooth batter.
- Pour the batter into the prepared loaf pan and gently tap to level the surface.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve with tea, coffee, or green tea for a wholesome treat.
- Calories:200 kcal25%
- Energy:836 kJ22%
- Protein:4 g28%
- Carbohydrates:30 mg40%
- Sugar:12 mg8%
- Salt:200 g25%
- Fat:8 g20%
Last Updated on 2 months by Neha Deshmukh
Easy Banana Bread Recipe – Wholewheat, Ghee & Spice Indian Fusion
Introduction
Oh, banana bread. Is there anything more comforting? I remember the first time I made banana bread – it was a rainy afternoon, I had a bunch of overripe bananas staring back at me, and I just needed something cozy to bake. This isn’t just any banana bread though. This is my take on a classic, infused with the warm, inviting spices of India and the goodness of wholewheat flour and pure ghee. It’s a little slice of heaven, perfect with a cup of chai!
Why You’ll Love This Recipe
This banana bread is special. It’s wonderfully moist, subtly sweet, and packed with flavour. The wholewheat flour adds a lovely nutty undertone, while the ghee lends a richness you won’t find in other recipes. And the cardamom, cinnamon, and nutmeg? They just elevate everything! It’s a simple recipe, perfect for beginner bakers, but the results are seriously impressive.
Ingredients
Here’s what you’ll need to whip up this delicious loaf:
- 2 large bananas
- 1 cup wholewheat flour (about 120g)
- ¼ cup sugar (about 50g)
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp vanilla essence
- 8 tbsp pure ghee, melted (about 115g)
- ½ tsp cardamom powder
- ½ tsp cinnamon powder
- ½ tsp nutmeg powder
- 4 tbsp milk (about 60ml)
Ingredient Notes
Let’s talk ingredients! A few little tips to make sure your banana bread turns out perfectly.
Wholewheat Flour: Benefits & Substitution Options
I love using wholewheat flour for the added fibre and nutty flavour. It makes this banana bread a little more wholesome. If you don’t have wholewheat flour, you can absolutely substitute it with all-purpose flour (maida). Just keep in mind the texture will be slightly different – a little lighter and less dense.
Pure Ghee: The Indian Touch & Flavor Profile
Ghee is clarified butter, and it’s a staple in Indian cooking. It adds a beautiful richness and a subtle nutty flavour that butter just can’t match. Plus, it helps keep the bread incredibly moist. If you absolutely can’t find ghee, unsalted butter is a good substitute, but try to find ghee if you can – it really makes a difference!
Cardamom, Cinnamon & Nutmeg: The Warming Spice Blend
These spices are the heart of this recipe! They bring warmth and depth of flavour, reminiscent of Indian desserts. Don’t be shy with them – they really make this banana bread sing.
Ripe Bananas: Achieving the Perfect Sweetness & Texture
The riper the bananas, the sweeter and more flavourful your bread will be. Those bananas with brown spots all over? Those are perfect. They’re also easier to mash!
Milk: Adjusting for Moisture
The amount of milk you need might vary slightly depending on the size of your bananas and the dryness of your flour. Start with 4 tablespoons and add a little more if the batter seems too thick.
Step-By-Step Instructions
Alright, let’s get baking!
- Preheat the oven to 180°C (350°F). Grease and flour a small loaf pan. This prevents sticking and ensures easy removal.
- In a mixing bowl, mash the bananas thoroughly. You can use a fork or a potato masher – whatever works best for you!
- Add all the ingredients – flour, sugar, baking powder, baking soda, vanilla essence, melted ghee, cardamom powder, cinnamon powder, nutmeg powder, and milk – one by one, whisking continuously to form a thick, smooth batter. Don’t worry if there are a few tiny lumps, that’s okay!
- Pour the batter into the prepared loaf pan and gently tap to level the surface. This helps to release any air bubbles.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it – ovens vary!
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents it from breaking apart.
Expert Tips
A few little secrets to banana bread success!
Achieving a Moist & Tender Crumb
Don’t overbake! That’s the biggest key to a moist crumb. Start checking for doneness around 35 minutes.
Preventing a Sunken Center
Make sure your baking powder and baking soda are fresh. Also, avoid opening the oven door frequently during baking.
Using Ripe vs. Overripe Bananas
Overripe bananas are ideal. They’re sweeter, softer, and easier to mash. But if you only have ripe bananas, that’s okay too!
The Importance of Not Overmixing
Overmixing develops the gluten in the flour, resulting in a tough bread. Mix just until the ingredients are combined.
Checking for Doneness
A toothpick inserted into the center should come out clean, or with just a few moist crumbs attached.
Variations
Want to get creative? Here are a few ideas!
Vegan Banana Bread Adaptation
Substitute the ghee with melted coconut oil and the milk with plant-based milk (like almond or soy milk).
Gluten-Free Banana Bread Adaptation
Use a gluten-free all-purpose flour blend.
Adjusting Spice Levels: Mild, Medium, & Spicy
Reduce the amount of cardamom, cinnamon, and nutmeg for a milder flavour. For a spicier kick, add a pinch of ground cloves or ginger.
Festival Adaptations: Diwali or Christmas Spice Blend
Add a pinch of saffron for Diwali, or a dash of allspice and cloves for Christmas.
Adding Nuts & Seeds: Walnuts, Almonds, or Flax Seeds
Fold in ½ cup of chopped walnuts, almonds, or flax seeds for added texture and nutrition. My family loves adding a handful of chopped walnuts!
Serving Suggestions
This banana bread is delicious on its own, but it’s even better with…
- A warm cup of chai
- A dollop of yogurt
- A drizzle of honey
- A sprinkle of powdered sugar
Storage Instructions
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: Store in an airtight container in the refrigerator for up to a week.
- Freezer: Wrap tightly in plastic wrap and then in foil, and freeze for up to 3 months.
FAQs
Got questions? I’ve got answers!
What is the best way to ripen bananas quickly for banana bread?
Place the bananas in a paper bag with an apple or tomato. The ethylene gas released by these fruits will speed up the ripening process.
Can I use a different type of flour in this recipe?
Yes, you can! All-purpose flour (maida) works well, but the texture will be slightly different.
Can this banana bread be made ahead of time?
Absolutely! It actually tastes even better the next day.
How can I prevent the banana bread from sticking to the loaf pan?
Grease and flour the pan thoroughly. You can also line the pan with parchment paper.
What are the benefits of using ghee in banana bread compared to butter?
Ghee adds a richer flavour and helps keep the bread incredibly moist. It also has a higher smoke point than butter, making it ideal for baking.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
