Banana Walnut Bread

A healthier version of the Banana Bread. I replaced over half of the refined flour with whole wheat flour. Since whole wheat flour absorbs moisture, I added some milk to get the right consistency.

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5 from 2 votes

Banana Walnut Bread

Prep Time20 minutes
Cook Time45 minutes
Course: Breakfast, Dessert, Snack
Servings: 5 persons
Author: Bhagya Suvarna


  • Electric Oven
  • Hand Blender


  • 100 grams Whole Wheat Flour
  • 90 grams Refined Flour
  • 100 ml Oil
  • 130 Grams Powdered Sugar
  • 2 Nos Eggs
  • 2 Medium Bananas
  • 50 Grams Walnuts
  • 1 Tsp Vanilla Essence
  • 1 Tsp Cinnamon Powder
  • 3/4 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1/4 Cup Milk


  • Preheat the oven to 180 degree C. Grease the baking dish with oil and sprinkle flour all over it. Coat the flour on all sides and tap off the excess flour.
  • Sift the flour, baking powder, cinnamon powder and salt into a bowl and keep aside.
  • Peel and mash the bananas and keep aside.
  • In another bowl mix the oil and powdered sugar. Beat the eggs well and mix in the vanilla essence.
  • Add the flour to the oil and sugar mixture.
  • Now fold in the eggs and mashed bananas. Gently fold in along with the milk. (Keep aside a tsp of milk)
  • Add in the chopped walnuts. Mix gently. Dissolve the baking soda in 1 tsp of milk and combine into the batter
  • Pour the batter into the greased dish and bake for 35-40 minutes. Insert a toothpick to check whether the cake is done.
  • Remove from the oven and cool for about 10 minutes. Invert it into a steel rack to let it cool down completely.
  • Slice and serve with a hot cup of tea or coffee.

Makki ki Roti

This is the Indian bread that goes well with Sarson ka Saag made with maize flour. It is a traditional North Indian recipe.

Makki Ki Roti

Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Bhagya Suvarna


  • 2 Cup Maize Flour
  • 1/2 Cup Wheat Flour
  • 1/2 tsp Carom Seeds (Ajwain)
  • 2-3 tbsp Ghee
  • Salt to taste
  • Hot water to bind the dough


  • in a bowl or plate take the maize flour, wheat flour, carom seeds and salt as required
  • Gradually add the hot water to the flours and mix it well with the help of a spoon.
  • When the mixture is ready to handle knead to a smooth and firm dough. Cover with a cloth and let the dough rest for a few minutes.
  • To make the rotis, make medium size balls of the dough and flatten the dough ball using fingers. Place the flattened dough ball on a plastic sheet and roll out into a medium-sized round circle using a rolling pin with the help of some flour. The rotis should be a little thick so make sure not to roll out too thin.
  • Now gently transfer the roti on the heated tava or skillet and cook on both sides by gently flipping it. Do not flip the roti mare than twice, as the roti is very fragile.
  • Using a tong cook the roti on a direct heat like phulkas over medium flame, flipping in between to cook evenly. Once brown spots appear on the roti take it out of the flame
  • Transfer to a plate and apply ghee on both sides.
  • Enjoy it hot with Sarson ka Saag, white butter and jaggery.

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