Spice up your life with Lajina Masala

Banana Loaf

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Serves 10 Slices
teaspoon, tablespoon
chopping board and knife
big bowl
2lb loaf tin, lined with parchment paper
mixing spoon or spatula
1 litre jug
Prep time
Cook Time

Are you thinking banana loaf isn’t very Indian and not very spicy, well, that’s true as most Indian mums use their ovens to store their oil filled Karahi, a thick steel deep fat fryer, my mum’s was a juggling act as it didn’t have a flat bottom and it was filled with oil and stored in the oven until I started baking and roasting; that’s when the Karahi would be set aside, hoping nobody knocked or spilled it.  My oven, an absolute beast of a thing, is always on standby for me to use.

Back to the banana loaf, it’s new year and I wanted to start my recipe writing on a sweet, healthy and delicious note.  Where better to start than my loyal banana loaf?  An easy recipe and I have adapted it to fit my new sugar-free regime until I do my skydive, I’m unashamedly using garam masala, why not? It’s a fabulous home-blend that replaces all spice and used sparingly, delivers a spicy, yummy hit.

This has got to be my genius recipe, full of “squidgyness”, plumped up with sultanas, offering sweetness and the crunch from those yummy walnuts.  I kid you not, sultanas can be swapped for raisins or dates, for crunch, walnuts could be swapped for seeds, ground almonds, coconut and there’s always the option of adding plain chocolate drops.  This is my preferred recipe, the most difficult part of making this is allowing the bananas to get ripe enough, Krish, my husband, struggles to resist the banana bowl and Sam, was absolutely delighted that this very recipe of banana loaf can be posted to him at university and it survives.

The ingredients I have used are organic eggs from my friend Alistair, Bennett and Dunn’s rapeseed oil which is grown locally in Bridgnorth, remember it’s my sugar free recipe, try it, you will be pleasantly surprised.

I’ve been known to serve mine with sugar free jam, try it toasted and a little drizzle of honey or a some fresh fruit, happy new year and thank you, as always for supporting Lajina Masala, without you using my spices, reading my blogs, booking cooking lessons and demos, recommending me, without you, I wouldn’t have a business, so thank you and let’s have a healthy, spicy new year together!


  • 1 Cup
    wholemeal flour
  • 1 Cup
    plain flour
  • 1/4 Teaspoon
    garam masala
  • 2 Teaspoons
    baking powder
  • 1
  • 1 Teaspoon
    vanilla essence
  • 2
  • 3
    bananas, ripe
  • 2 Tablespoons
    maple syrup
  • 4 Tablespoons
    rapeseed Oil
  • 1/2 Cup
  • 1/2 Cup
    walnuts, broken


  1. Preheat your oven to 175ºc, line your loaf tin with some baking paper, if you haven't already done so.

    Sieve the two flours, baking powder, and the garam masala into a big bowl.

  2. Put the bananas into the jug and give them a good mash, using a fork and then juice the orange into the bananas, add the vanilla essence, eggs, maple syrup and oil and give the jug a good mix.

  3. Pour the contents of the jug into the dry flour mix and give the bowl a good stir.

    Now add your sultanas and walnuts to the mix and give the bowl a good stir.

  4. Place the mix into the loaf tin and ensure your oven is heated to the 175ºc, place your banana loaf in the oven to cook for 40 minutes.

    I check the banana loaf is cooked by inserting a skewer and it should come out clean, if not, cook for a further 5-10 minutes until it's cooked through.

  5. Allow the loaf to cool before tucking in, although I understand how difficult this, enjoy this easy, yet delicious and scrumptious recipe!


  1. Mel Riley


    Thank you for the recipe, we adjusted it slightly with dates and pecans but it came out great and tastes fabulous!

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