Banana and cardamom buns from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 228) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rach3190 on May 11, 2026

    didn’t taste much like cardamom, were bready and just not too interesting sadly

  • clcorbi on January 26, 2023

    These are lovely with some salted butter, although I agree the flavor could be stronger. My cardamom was very fresh and the flavor was still quite mild. Next time I'd double the cardamom, and maybe even add a little more banana.

  • fbcd on May 27, 2022

    These were a bit too delicately flavoured. Perhaps my ground cardamom was too old, and it certainly needed more salt. The dough is very wet and really not possible to kneed, so I beat it in a stand mixer instead. I added extra flour to form into balls, which I then put in a greased muffin tin for baking. Worth trying again with fresh cardamom and more salt.

  • katy1729 on September 05, 2019

    31st Aug 2019. My first time trying to bake anything and I didn't check the function of the store cupboard yeast first... The very sticky mixture did not rise at all, so I resorted to baking powder and the final result was actually OK. Will make again with (working) yeast!

  • Yildiz100 on November 14, 2018

    Very nice, like a Swedish fika bun. Husband thought they were a little dry and bready. It may be they need a bit more butter in the dough, or it could be because I needed to add extra flour to get the dough to come together. (I used defrosted frozen bananas which released a lot of liquid, making the dough quite wet.) Try with non frozen bananas next time. Also try frying!

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