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By Preety Pandiya
By Preety Pandiya

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ngredients: Whole wheat flour ¾ cup, maida (all-purpose flour) ½ cup, banana 2 numbers, sugar  ¾ cup, yogurt 2 tablespoon, milk ¼ cup, edible oil 4 tablespoon, salt ¼ teaspoon, vanilla essence 1 teaspoon, baking soda 1 teaspoon, raisins a handful, chopped almond  ¼ cup (optional)

Time Required: One hour (15 minutes for preparation and 45 minutes to bake).


Blend bananas in a mixer-grinder or mash them nicely using your hands.

Add sugar, milk, yogurt, vanilla essence, oil and salt into the banana puree.

Sift the flours and the baking soda together using a sieve.

Mix the banana puree and the sifted flours evenly.

Add raisins and chopped almonds and blend further to get a finely fixed batter.

Grease a bread-loaf pan and place the batter onto it. Preheat your baking oven to 180 degree Celsius and bake the batter for 40 minutes. Mine got done in 45 minutes. Insert a toothpick, if it comes out clean, your banana bread has been baked well.

(Preety Pandiya originally hails from Kolkata. She now lives in Fremont, California, with her husband and children)