India x USA

Jaggery banana bread

Banana bread that raided the Indian pantry: atta, jaggery, cardamom.

75 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

255kcal

4 gprotein

4 gfibre

75minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Banana3 large very ripe, mashed

Jaggery⅔ cup, powdered

Cooking oil (vegetable oil)⅓ cup

Curd (plain yogurt, natural yoghurt)¼ cup

Whole wheat flour (wholemeal atta flour, chapati flour)1⅔ cups

Baking soda (bicarb soda, bicarbonate of soda)1 tsp

Baking powder½ tsp

Cardamom½ tsp

Cinnamon powder½ tsp

Dry ginger powder (ground ginger)¼ tsp

Salta pinch

Walnuts½ cup, chopped

5 steps

1Heat the oven to 175°C and line a 22 x 11 cm loaf tin.
2Mash the bananas well, then whisk in the jaggery, oil and curd until smooth.
3Whisk the atta, baking soda, baking powder, spices and salt, then fold into the wet mix until just combined. Fold in most of the walnuts.
4Scrape into the tin, scatter the remaining walnuts and bake 50 to 55 minutes.
5Cool 15 minutes in the tin, then on a rack before slicing.

Serve it like this

Slice thickly, fan three slices on a board and add a little butter or curd on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.