Easy Aval Poha Banana Recipe – Stevia Sweetened Indian Breakfast

Last Updated on 6 months ago by Neha Deshmukh

Easy Aval Poha Banana Recipe – Stevia Sweetened Indian Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. I’m always looking for a quick, healthy, and satisfying breakfast that doesn’t take ages to make. This Aval Poha Banana recipe is my go-to! It’s a delightful mix of textures and flavors, naturally sweetened with stevia, and ready in under 10 minutes. Seriously, it’s a lifesaver.

Why You’ll Love This Recipe

This isn’t your typical poha recipe. It’s a fun twist that combines the goodness of flattened rice (aval/poha) with the creamy sweetness of bananas. It’s perfect for a light breakfast, a quick snack, or even a healthy dessert. Plus, using stevia keeps it guilt-free! It’s a fantastic option if you’re watching your sugar intake, but still want something delicious.

Ingredients

Here’s what you’ll need to whip up this yummy breakfast:

• 1 tsp ghee
• ¼ cup aval flakes (poha) – about 30g
• 1 tsp stevia
• 3 small bananas – around 200g
• ½ cup cold milk – 120ml
• A pinch of cardamom powder
• Nuts (optional), to taste – almonds, walnuts, or pistachios work beautifully!

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Aval Flakes (Poha) – Types and Preparation

There are different types of aval/poha available. I prefer the medium-sized flakes for this recipe – they get nice and crispy. If yours are very thick, you might want to soak them in water for just a minute or two before using, but usually, it’s not necessary.

Ghee – Regional Variations & Substitutions

Ghee adds a lovely richness to the poha. It’s a staple in Indian cooking! But if you don’t have ghee, you can easily substitute it with butter or any neutral-flavored oil like coconut oil.

Stevia – Understanding Sweetness Levels

Stevia sweetness can vary depending on the brand. Start with 1 tsp and adjust to your liking. Remember, a little goes a long way! You can always add more, but you can’t take it away.

Bananas – Choosing the Right Ripeness

I like to use bananas that are nicely ripe, but still firm. They should mash easily, but not be overly mushy. Slightly speckled bananas are perfect!

Cardamom – Fresh vs. Ground

Freshly ground cardamom has the most amazing aroma! But ground cardamom works perfectly well too. Just make sure it’s relatively fresh for the best flavor.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, heat the ghee in a pan over medium heat.
2. Add the aval flakes and stevia to the pan.
3. Sauté for 2-3 minutes, stirring constantly, until the aval becomes crispy and lightly golden. Set aside to cool. This is key for that lovely texture!
4. Now, peel the bananas and place them in a glass or bowl. Mash them thoroughly with a fork until smooth.
5. Layer the crispy aval mixture over the mashed bananas.
6. Pour the cold milk over the aval layer.
7. Finally, sprinkle with cardamom powder and nuts (if you’re using them). Serve immediately, mixing everything well before you dig in!

Expert Tips

A few little things I’ve learned over the years…

• Don’t skip the sautéing step! It’s what makes the poha crispy and adds so much flavor.
• Use cold milk – it helps to keep the mixture from becoming too soggy.
• If you want a creamier texture, you can add a splash more milk.

Variations

This recipe is so versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the ghee for coconut oil or any other plant-based oil.
• Spice Level Adjustment: Add a tiny pinch of nutmeg or a dash of cinnamon for a warmer flavor.
• Festival Adaptation (e.g., Janmashtami Prasad): This makes a lovely, simple prasad offering for Janmashtami! You can add a tiny bit of saffron for a beautiful color and aroma.
• My friend, Priya, loves adding a sprinkle of grated coconut – it’s delicious!

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities. Just double-check that your stevia doesn’t contain any hidden gluten ingredients.

Serving Suggestions

This is best enjoyed immediately! It’s a perfect quick breakfast on a busy weekday. You can also serve it as a light snack or a healthy dessert.

Storage Instructions

Honestly, this is best eaten fresh. The poha will lose its crispness if stored. However, if you must store it, you can keep it in an airtight container in the refrigerator for up to a few hours, but the texture won’t be the same.

FAQs

Let’s answer some common questions!

Is this recipe suitable for diabetics?

Yes, using stevia instead of sugar makes this a much more diabetes-friendly option. However, it’s always best to consult with your doctor or a registered dietitian for personalized advice.

Can I use jaggery or honey instead of stevia?

Absolutely! You can use jaggery or honey, but keep in mind that they will change the flavor profile and increase the sugar content. Use about 1-2 tablespoons of jaggery or honey, adjusting to your sweetness preference.

What is the best way to make the aval (poha) crispy?

Sautéing it in ghee (or oil) until golden brown is the key! Keep stirring constantly to prevent it from burning.

Can I prepare this recipe ahead of time?

Not really. The poha will get soggy if prepared in advance. It’s best to make it fresh.

What other fruits can I add to this recipe?

You can experiment with other fruits like chopped apples, berries, or mangoes! It’s a great way to add extra flavor and nutrients.