BANANA BUNS – SERVED PANCAKE STYLE

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Banana buns are made from over ripe bananas just like this Banana Walnut bread. There is something about overripe bananas and their sweet flavor that brings out the kid in you, don’t you think? These melt in the mouth soft delicacies also known as Mangalore buns or Banana Pooris make an ideal snack with tea or even a perfect pancake-like breakfast which is what made our Sunday brunch this weekend.

Banana Buns recipe

Bananas are a menace! Is it just with me or does anybody ever happen to find the perfectly ripened bananas in a store? Bananas that are not green like the trees outside or too soft that they become all freckled the very next day. This very menace leads to overripe bananas in the fruit basket every so often at home.

Mangalore banana buns

Coming from a background where the saying “Waste not, Want not” is practiced quite strictly, trashing food is a painful thing for me. What do I do with the overripe bananas? I mostly cut off the browned parts and make smoothies out of them. But, there are those days when your creative juices make brain go into an overdrive and then you whip up a delicacy called Banana Buns!

banana poori

Usually served with chutney and a cup of hot beverage, these banana pooris will be gone faster than you can take them out of the oil. I went fusion on these Managalore buns (Mangalore being the region of India where this recipe originated from) and served them pancake style. With cut up fresh peaches, avocados and some homey drizzled over them, I also served a glass of Apple juice with my Indo-Western fusion brunch. A big hit with my family who had never had homemade banana buns before, this banana buns recipe will definitely be making a second appearance in my kitchen.

Banana Buns

Banana Buns Recipe

BANANA BUNS – SERVED PANCAKE STYLE

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 3-4

BANANA BUNS – SERVED PANCAKE STYLE

Ingredients

  • 1 over ripe big banana
  • Upto 3 tbsp sugar (depending on your taste and the sweetness of the banana)
  • 1/2 tsp cumin powder
  • 1/8 tsp of baking soda
  • Upto 2 tbsp yogurt (or coconut milk for a Vegan option)
  • 3/4 cup whole wheat flour
  • 3/4 cup app purpose flour (maida)
  • 1 tbsp ghee (optional)
  • Few tbsp of water to knead the dough
  • A pinch of salt
  • Oil for frying

Directions

  1. Mash the bananas and the sugar to a smooth puree like consistency. Ensure that there are no lumps left.
  2. Add the flours, yogurt, salt, ghee, baking soda and cumin powder to the banana puree.
  3. Mix well. Use a tbsp. of water at a time (if required) to knead the mixture into a smooth dough.
  4. The dough can be slightly sticky. Rub oil over palms to help you knead.
  5. Cover the dough and let it rest for at least 3 hours or refrigerate the dough overnight.
  6. Knead the dough with a light hand before using.
  7. Take small lemon-sized portions of the dough and roll them into 3-4 inch discs/poori of 1/2 cm thickness.
  8. Heat oil in a wok /kadai. Drop a tiny disc in to check the temperature of the oil. If the disc sinks in and rises to the top in about 15 seconds, the oil is just hot enough.
  9. Slide each disc/poori into the oil carefully and fry until they are puffed and golden.
  10. Remove the banana buns with a slotted spoon and drain on paper towels.
  11. Serve the Mangalore banana buns, as a snack with tea or as breakfast pancake style.

My Take:

Use only all purpose flour/maida for the traditional taste or only whole wheat flour for a healthier version.

For a vegan version, substitute the yogurt with 1/8 cup coconut milk + 1 tsp lime juice and the ghee with plain cooking oil.

Yummily Yours’

Prash

http://yummilyyours.com/banana-buns-recipe/

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4 Comments

  1. Mangalore buns used to be a treat for us kids when we had guests at home. Now, my sonshine loves these. Your post reminded me that I have to make these (again). :). Lovely clicks as usual, Prash. :).

  2. Pingback: 21 Delicious Ways to Use Overripe Bananas | Served From Scratch

  3. have to tried baking this?

    • No Charmee. This is like the Indian Poori and pancake combo. It is light and and fluffy on the inside. I doubt you could get that texture with baking. However, if you do try, I would love to know how it worked out. Thank you 🙂

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