Banana bread from overripe bananas.

Simple and Delicious Banana Bread

Transform your overripe bananas into a cozy, comforting loaf that pairs perfectly with a hot cup of filter coffee or ginger tea.

Ingredients

• 3 overripe Robustas or Nendrans (or about 5 smaller bananas)
• 2 cups Maida or whole wheat atta
• 1 cup Brown sugar or jaggery powder
• 2 Eggs
• 1 cup Butter, softened
• 1/2 tsp Salt
• 1/2 tsp Baking powder
• Optional toppings: A handful of nuts or pumpkin seeds

Step-by-Step Method

Preheat the Oven

• Turn on your oven and preheat it to 180°C for 20 minutes while you prep the batter.

 Dry Ingredients

• In a large mixing bowl, combine the maida, salt, and baking powder. Mix well with a fork and set aside.

 Wet Ingredients & Bananas

• In a separate bowl, cream the butter and brown sugar together (a hand blender works great here).
• In another bowl, mash the bananas thoroughly using a fork.
• Beat the eggs and gently fold them into the dry maida mixture.
• Add the butter-sugar mixture and the mashed bananas to the bowl. Gently fold everything together just until combined—avoid overmixing to keep the bread tender.

Prepare the baking Tin 

• Line a bread loaf container with parchment paper, making sure to fold and press the sides neatly.

 Bake

• Pour the batter into the loaf pan layer by layer until done. Sprinkle your choice of nuts or pumpkin seeds on top.
• Bake at 180°C for 1 hour.
• Important: Do not open the oven door midway through, as sudden temperature drops will cause the loaf to deflate. Because the batter is rich and moist, it needs this uninterrupted slow bake.

Serve

• Once fully baked, remove the loaf from the oven. Let it cool slightly, slice into desired pieces, and enjoy!