This simple and ancient fruit is possibly one of the earliest fruits known to man. Apparently, Alexander the Great was quite taken with taste of the kadali phalam (Sanskrit for banana) and proudly carted it along from India to the Middle East, where it was promptly renamed as banan (Arabic for finger).  Later on, in the 20th century, this humble fruit played an important part in shaping the politics and economics of many South American countries and leaders. In India, bananas seem to be proffered by all grandmothers and aunties as a cure all for everything, from constipation to acne, and I cannot count the innumerable times times that we were told as children, ‘have a banana and you will be fine.’ It is said to cure diarrhea, constipation, dry skin, wrinkles, cracked heels, genital warts, regular warts, asthma, etc. and the list goes on. Long story short…a healthy snack for all ages!

In simpler times the best after school snack was shikran-poli. Part A: Shikran, overripe bananas mashed in cool milk with some sugar and cardamom powder. Part B: Rotis, (preferably fresh and hot, dripping with ghee or day old ones would too, do in a pinch). Rip and tear up Part B. Dunk and soak in Part A. Scoop with a spoon. Allow the sweet and cool to unite in your belly and then inhale the rest, change out of your school uniform and barrel through the door to play with your friends. This humble fast food is found in every Maharashtrian home but rarely in recipe books or videos. Banana Bread always reminds me of shikran poli and comes pretty close to offering the same coziness to my insides.

This is a no-fuss, one bowl cake or bread that is a favorite with my two little birds, while also being a sweet disguise for over ripe bananas that nobody wants to eat. Sometimes we forget to downsize our grocery lists and through sheer habit, end up shopping for four and then banana bread, banana pancakes, banana puffs, etc. must ensue.

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Step by Step

1. Preheat oven to 350 degrees C.
2. Grease one large loaf pan (or 2 medium ones) with butter, oil or ghee and dust with flour. Set aside.
3. In a blender, add:
   • 3 or 4 ripe bananas
   • 1 cup milk
   • 1/2 cup oil
   • 1 tbsp vanilla
   • 1 tsp cardamom powder
4. Blend till smooth.
5. In a large mixing bowl measure and gently mix:
   • 2 cups all purpose flour or whole wheat flour (atta)
   • 1 cup sugar
   • 1 tsp baking soda
   • 1/2 cup chopped almonds or walnuts (optional)

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6. Add the blended, wet ingredients to the dry ingredients in the bowl and mix gently with a spatula (no beating or stirring vigorously).
7. Pour in the large loaf pan till 2/3 filled (or 1/2 way filled in 2 medium pans).
8. Bake for 50 mins-1 hour for the large pan (or 40-45 mins for the medium pans) until a toothpick inserted comes out clean.
9. Serve with a hot cup of tea or coffee.

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Some Tips

You can fill 2 medium sized loaf pans or 1 large pan. If using 2 pans, the baking time will be decreased to about 40-45 minutes. This way you can make one loaf to enjoy and one to give a friend.

You can use all purpose flour (maida) or whole wheat flour (atta) for this bread. I have used whole wheat flour.

You can also add raisins to the batter for a sweeter bite.

This bread is really a no-fuss bake and tastes great even if it may not always look perfect.

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