Chapter I
The Recipe
- Bananas are mashed coarsely — a few small chunks left for texture.
- Sunflower oil and brown sugar are whisked smooth; milk and vanilla are added.
- Whole wheat, baking powder, and soda are folded in just to combine — over-mixing toughens the crumb.
- Batter is poured into a lined loaf tin; choco-chips and walnuts are scattered generously on top.
- Baked at a moderate temperature until a skewer comes out with moist crumbs.
- Cooled in the tin briefly, then on a rack — sliced only on the day of dispatch.
Chapter II
Provenance
- Ripe bananas, mashed
- Whole wheat flour (atta)
- Sunflower oil
- Milk
- Brown sugar
- Baking powder, baking soda
- Vanilla essence
- Dark choco-chips and chopped walnuts on top
Chapter III
Why it tastes familiar
- 100% whole wheat, no maida — the bran and germ stay where they belong
- Sweetened largely by ripe bananas; brown sugar carries a small caramel lift
- Sunflower oil keeps the crumb tender without saturated fat
- Walnuts add omega-3s and a real protein lift
Care & Pairing
How to keep it
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf Life
- Best enjoyed fresh; check the pack note on arrival.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
Bananas are washed and inspected for ripeness daily. Tins are washed and oven-dried between bakes; loaves are sliced only on the day of dispatch and packed in food-safe wrapping.