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Contains nuts

Serves: 3 to 4 people


Ripe Bananas  - 2 Small / 1 Big

Whole Wheat Flour - 1/2 cup

Cocoa Powder -1.5 tablespoons

Rice Flour - 1-2 tablespoons (how crisp you like them)

Milk - 1/8 Cup

Brown Sugar - 1 tablespoon

Mixed Nuts (Almonds, Walnuts, Cashew) - 3 table spoons

Chocolate Syrup and Sprinkles - for garnishing (optional)

Baking Soda - 1/4 teaspoon

Salt - A pinch

Butter  -  As needed



  1. Heat up a pan, apply butter and simmer.

  2. Mash the ripe bananas well with a fork, in a bowl. Add wheat flour, cocoa powder, rice flour, salt, sugar and beat well without lumps. Slowly add milk little by little, to make the batter to thick but pouring consistency.

  3. Just before putting the batter on pan, add soda and fold the batter well without beating vigorously. The baking soda should evenly get mixed.

  4. Pour a ladle (1/4 cup) of batter on well buttered pan and turn the flame to medium high.

  5. Once you observe the top surface bubbling, cover the pan cake for one min, let it cook, add butter on the top and then flip.

  6. Do not over cook the pan cakes on the other side. This deflates the air and makes them hard.

  7.  Plate them out, pour the chocolate syrup generously on top and add sprinkles.

  8. Remember, more the butter, better will be the texture and taste.

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