Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger.

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How to make Banana Bonda

Banana Bonda

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!

How to make Banana Bonda
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23 ratings

Prep Time: 2 hours, 10 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 25 minutes

Category: All Recipes, South Indian Food, Sweets

Cuisine: South Indian

Servings: 15-20

How to make Banana Bonda


  • Bananas, 2 (ideally baby bananas 2-3)
  • Jaggery/Light Brown Sugar, 3/4 cup + 1 -2 tbsp water
  • Grated Coconut, 1/4 cup (or finely sliced coconut pieces)
  • Ghee, 1 tbsp
  • Whole Wheat Flour, 1 cup
  • AP Flour, 1 cup
  • Baking Soda, 1/4 tsp
  • Salt, 1/4 tsp
  • Green Cardamom, 8-10 pods, ground
  • Cumin, 1/4 tsp, ground
  • Warm Water, 1/4 cup
  • Coconut or Vegetable Oil, for deep frying

Prep the wet ingredients.

In a mixing bowl, add in the peeled bananas and use a for to mash them into a loose puree. Set aside.

In a sauce pot on medium heat, add the jaggery and 1-2 tbsp of water. Heat this for 2-3 minutes or just until a caramel-like syrup forms. Remove from heat and let cool.

In the mixing bowl with mashed bananas, add the grated coconut and ghee. Mix together along with the cooled, melted jaggery. Set aside.

Prep the dry ingredients.

In another bowl, combine your flours, baking soda, salt, green cardamom, and cumin. Mix this together.

Form the dough and rest.

Now pour in the mashed banana mixture to combine your wet and dry ingredients. Add the warm water to help form a dough that holds together, but is slightly sticky. Let this rest in a warm place (like the oven with nothing but the oven lights on) for 2-3 hours.

Fry the Banana Bonda.

In a deep frying pan, add in enough oil so the Banana Bonda can be submerged in oil when frying (about 2-3" deep). Use a heat thermometer and get the oil to roughly 300-350 degrees (or a medium heat level).

After the dough has rested, it should feel less sticky than before. Use a wet spoon or wet your hands and grab a piece of dough, roughly the size of a golf ball. Roll the dough and then gently dip the dough ball in oil.

Let the Banana Bonda slowly fry for a few minutes until they become firm and a dark golden brown color. Use a slotted spoon to transfer to a bowl lined with paper towels or parchment paper. That's it!


Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger. Growing up as a second-generation Indian-American, I got the chance to experience the best of both food worlds, oftentimes on one plate! On one hand I had Kerala staples like appam and chicken curry. On the other I had chicken and waffles. If there’s one thing that has helped me understand my identity and express both ends of my cultural upbringing, it’s most definitely food. I have a firm belief there is literally magic in the cooking process. That’s why most nights you’ll find me in the kitchen. I’m there always testing and creating new recipes that stem from my wild imagination. And I’m there searching for the familiar memories of my childhood. I started The Familiar Kitchen to not only help myself find this magic, but for those seeking a way to find their own magic. Join me on my adventures through cooking classic Kerala-inspired dishes, some of my Southern favorites, and all the recipes in between.

Comments: 1

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    July 11, 2020

    I been using full Ap flour, butter and rice flour 2 tsp…the out of bonda becomes hard….can know why

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