Need a break from making banana bread? Try out my recipe for Banana Bonda! This crunchy, lightly sweet treat is a very popular snack in Kerala. In fact, my mom told me this was one of her favorite things to look forward to as she walked by tea stalls and eyed the freshly made goodies back in India.
Banana Bonda is commonly made with wheat flour and/or all-purpose (maida) flour. I use a 1:1 ratio of both of these flours in my recipe, but feel free to adjust it to your liking. In addition, a spoon or two of rice flour or semolina can be added. As a result, you end up with an even more crunchy bonda. Either way, you’re definitely going to hear that mouthwatering crunch as soon as you take your first bite.
When it comes to adding in flavor and spices to your Banana Bonda, I find it is best to use freshly ground whole spices. I use green cardamom and cumin seeds. However, I believe any warming spice could be wonderful. Personally, I would suggest spices like ginger powder, cinnamon, or even nutmeg.
In my opinion, the key to making a crunchy batch of Banana Bonda is to keep your frying oil temperature at a medium level. You want to fry your bonda at this heat level for several minutes. Be patient! As a result, you will prevent undercooked parts in your bonda.
Like this recipe? You might also enjoy my Banana Chips (Ethakka Upperi), Ethakka Appam (Banana Fritters), or Kerala Fruitcake (Plum Cake) recipes. If you have any questions when making this recipe reach out to me @thefamiliarkitchen on instagram. I’d LOVE to see how it turns out for you and answer any questions you might have!
Watch & share my Banana Bonda video tutorial!