Banana Halwa Recipe – Easy 3-Ingredient Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Banana Halwa Recipe – Easy 3-Ingredient Indian Dessert

Okay, let’s be real. Halwa usually feels like a project, right? Loads of ingredients, constant stirring… But what if I told you there’s a halwa that’s unbelievably easy, comes together with just three ingredients, and tastes absolutely divine? This Banana Halwa is a game-changer. I first stumbled upon this recipe when I was craving something sweet but didn’t want to spend hours in the kitchen. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your grandma’s traditional halwa (though, let’s be honest, grandma’s halwa is always good!). It’s a simplified, quicker version that’s perfect for weeknight desserts or when you’re short on time. Seriously, three ingredients! Plus, it’s naturally gluten-free and can easily be made vegan. It’s a comforting, warm dessert that’s sure to satisfy your sweet tooth.

Ingredients

Here’s what you’ll need:

• 6 ripe bananas (about 300g)
• 3 tablespoons coconut oil (45ml)
• A pinch of cardamom (optional, but highly recommended!)

Ingredient Notes

Let’s talk ingredients for a sec. You really want to use bananas that are nicely speckled – almost bordering on too ripe. These are the sweetest and will give you the best flavor and texture. Don’t worry about them being mushy!

And coconut oil? It’s not just about the flavor (though that subtle coconut hint is amazing). Coconut oil helps create that beautiful, slightly chewy texture that’s characteristic of a good halwa. You can use refined coconut oil if you don’t want a strong coconut flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel your bananas and pop them into a blender. Blend until you have a super smooth puree. No lumps allowed!
2. Now, grab a non-stick pan and put it over medium heat. Add one tablespoon of coconut oil and let it melt.
3. Pour in the banana puree and start stirring. This is where the patience comes in – you’ll be stirring continuously for about 20 minutes. Don’t walk away!
4. After 20 minutes, add another tablespoon of coconut oil and stir until it’s fully combined. Repeat with the final tablespoon of oil and cook for another 10 minutes. You’ll notice the mixture starts to darken and become wonderfully sticky. That’s exactly what we want!
5. Once it’s a lovely dark color and pulling away from the sides of the pan, transfer the halwa to a greased or parchment-lined loaf pan.
6. Pop it in the fridge for about 1-2 hours to firm up.
7. Finally, cut into small squares while it’s still cold. Let them sit at room temperature for about 5 minutes before serving – this softens them up just a bit.

Expert Tips

• Low and Slow: Seriously, don’t rush the cooking process. Low heat and constant stirring are key to preventing burning and achieving the right texture.
• Non-Stick is Your Friend: A good non-stick pan will save you a lot of heartache.
• Don’t Overcook: While you want it dark and sticky, overcooking can make it tough.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close! Just ensure your coconut oil is vegan-friendly.
• Spice Level: My family loves a pinch of cardamom or nutmeg added during the last few minutes of cooking. It adds a lovely warmth. About ¼ teaspoon is perfect.
• Quick Halwa – Pressure Cooker: In a pinch, you can make this in a pressure cooker! Sauté the banana puree with coconut oil for 2-3 whistles. Be careful, it can splatter!
• Festival Adaptations: This halwa is fantastic for Diwali or Holi. You can garnish it with chopped nuts or a sprinkle of saffron for a festive touch.

Serving Suggestions

This Banana Halwa is delicious on its own, but here are a few ideas to elevate it:

• Serve warm with a scoop of vanilla ice cream.
• Garnish with chopped pistachios or almonds.
• A drizzle of honey or maple syrup adds extra sweetness.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. It will firm up even more, so you might want to let it sit at room temperature for a few minutes before serving.

FAQs

Let’s answer some common questions:

• Can I use frozen bananas for this halwa? While fresh bananas are best, you can use frozen bananas. Just thaw them completely and drain off any excess liquid before blending.
• What if my halwa is too soft? If it’s too soft, simply cook it for a few more minutes, stirring constantly, until it reaches the desired consistency.
• Can I add nuts to this recipe? Absolutely! Add about ¼ cup of chopped nuts (almonds, pistachios, cashews) during the last 5 minutes of cooking.
• Is coconut oil essential, or can I use another oil? Coconut oil really contributes to the flavor and texture, but you can use ghee or another neutral oil if needed.
• How can I tell when the halwa is cooked enough? The halwa is ready when it’s a dark golden brown color, pulls away from the sides of the pan, and has a sticky, slightly chewy texture.