banana appam recipe

banana appam recipe with step by step photos – sweet appams or paniyarams made with ripe bananas, rice flour and jaggery.

these banana appams make for a healthy sweet snack. i used over ripe bananas to make these. though you can even use ripe bananas. i have added more bananas than what is generally added in appams. you can make these and store them in an air tight box in the fridge.

to make these banana paniyaram, you need the paniyaram chatti or appe pan Æbleskiver pan. you can also shallow or deep fry these appams, if you don’t have this special cookware. even the shallow fried or deep fried appams stay for a good number of days.

to make these appams, its best to use a slightly coarse rice flour. it gives a better texture. you can even make with fine rice flour, but the texture will be smooth with it. puttu flour can also be used. for other variations you can check these delicious recipes:

  1. wheat appam recipe
  2. sweet paniyaram
  3. paniyaram recipe
  4. kerala unniyappam recipe with rice

these banana appams have a soft texture and are crisp when hot. on storing the crispness will go away, but the softness will be there. refrigerate the remaining appams and they stay good for a week to 10 days in the fridge. serve the banana appams, hot or warm or at room temperature. they also make for a good tiffin box sweet snack.

few more popular banana recipes on the blog are:

banana appam recipe card below:

banana appams recipe
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banana appam recipe | banana paniyaram recipe | sweet paniyaram with banana

banana appams recipe - sweet appams or paniyarams made with ripe bananas, rice flour and jaggery.

course snacks, sweets
cuisine south indian
prep time 20 minutes
cook time 30 minutes
total time 50 minutes
servings 40 to 42 appams
calories per serving 78 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1.5 cups rice flour or 240 grams rice flour
  • ½ cup chopped jaggery or 100 to 105 grams jaggery (gud)
  • 1.5 cups water
  • 3 small to medium bananas or 250 grams bananas - mashed very well or pureed
  • ¼ cup chopped coconut - optional
  • 2 teaspoons ghee for frying coconut, can also use coconut oil or sunflower oil
  • 2 teaspoons black sesame seeds, can also use white sesame seeds (til)
  • ½ teaspoon cardamom powder (choti elaichi powder)
  • ½ teaspoon ginger powder (saunth) - optional
  • ¼ teaspoon cumin powder (jeera powder) - optional
  • ½ teaspoon baking soda - optional
  • ½ to 1 teaspoon ghee in each mould or add as required

how to make recipe?

making banana appam batter:

  1. first chop 100 to 105 grams jaggery. you should be able to get 1/2 cup chopped jaggery. you can also use jaggery powder, instead of chopped jaggery.
  2. then add the jaggery in a bowl or pan containing 1.5 cups water.
  3. keep the bowl or pan on low to medium flame and let the solution heat through. stir so that the jaggery melts.
  4. you just need to melt the jaggery. when the jaggery melts, then filter the syrup and keep aside.
  5. now chop a small piece of coconut in small bits. you will need about 1/4 cup chopped coconut. you can even use grated coconut or you can skip coconut altogether.
  6. heat 2 teaspoons ghee in a pan. then add the chopped coconut.
  7. stir often and saute them till they are light golden. keep aside.
  8. in a pan, peel and chop 3 small to medium bananas. about 250 grams bananas.
  9. mash the bananas with a fork or masher very well.
  10. there should be no chunks in the bananas. you can even puree the bananas in a blender.
  11. now add 1/2 tsp cardamom powder, 1/2 tsp ginger powder and 1/4 tsp cumin powder.
  12. mix very well. to the bowl containing the jaggery solution, add 1.5 cups rice flour.
  13. add 2 teaspoons black sesame seeds. you can also use white sesame seeds.
  14. begin to mix very well. make a smooth batter without any lumps.
  15. add the pureed bananas to the rice flour mixture along with the coconut.
  16. add 1/2 teaspoon baking soda. baking soda makes the texture more porous and soft. if you want you can skip too.
  17. mix very well.

making banana appams:

  1. heat the appe pan and add 1/2 to 1 teaspoon ghee in each mould. instead of ghee you can use coconut oil too.
  2. with a spoon, pour the batter till 3/4 or more than 3/4 in each mould.
  3. keep the flame to low or medium and cook the appams.
  4. with a wooden/bamboo stick or skewer, turn over the banana appams which have become golden.

  5. when the rest of the banana appams are golden, turn them over too and cook all of them till crisp and golden.
  6. once done remove and place them in a casserole. in the casserole they stay warm for some time. same way prepare the remaining banana appams. the recipe yields 42 banana appams. you can store them in an air tight box or container in the fridge.

  7. serve the banana appams, hot or warm or at room temperature.

recipe notes

  • you can substitute coconut oil or sunflower oil instead of ghee.
  • ginger powder and cumin powder are optional and can be skipped, if you do not have them.


how to make banana appam recipe:

1. first chop 100 to 105 grams jaggery. you should be able to get ½ cup chopped jaggery. you can also use jaggery powder, instead of chopped jaggery.

jaggery for banana appam recipe

2. then add the jaggery in a bowl or pan containing 1.5 cups water.

jaggery for banana appam recipe

3. keep the bowl or pan on low to medium flame and let the solution heat through. stir so that the jaggery melts.

jaggery for banana appam recipe

4. you just need to melt the jaggery. when the jaggery melts, then filter the syrup and keep aside.

jaggery for banana appam recipe

5. now chop a small piece of coconut in small bits. you will need about ¼ cup chopped coconut. you can even use grated coconut or you can skip coconut altogether.

coconut for banana appam recipe

6. heat 2 teaspoons ghee in a pan.

making banana appam recipe

7. then add the chopped coconut.

making banana appam recipe

8. stir often and saute them till they are light golden. keep aside.

making banana appam recipe

9. in a pan peel and chop 3 small to medium bananas. about 250 grams bananas.

bananas for banana appam recipe

10. mash the bananas with a fork or masher very well.

bananas for banana appam recipe

11. there should be no chunks in the bananas. you can even puree the bananas in a mixie or blender.

bananas for banana appam recipe

12. now add ½ tsp cardamom powder, ½ tsp ginger powder and ¼ tsp cumin powder. ginger powder and cumin powder are optional and can be skipped, if you do not have them.

making banana paniyarams recipe

13. mix very well.

making banana paniyarams recipe

14. to the bowl containing the jaggery solution, add 1.5 cups rice flour.

making banana paniyarams recipe

15. add 2 teaspoons black sesame seeds. you can also use white sesame seeds.

making banana paniyarams recipe

16. begin to mix very well.

making banana paniyarams recipe

17. make to a smooth batter without any lumps.

making banana paniyarams recipe

18. add the pureed bananas to the rice flour mixture.

making banana paniyarams recipe

19. add the coconut.

making banana appam recipe

20. add ½ teaspoon baking soda. baking soda makes the texture more porous and soft. if you want you can skip too.

making banana appam recipe

21. mix very well.

making banana appam recipe

cooking the banana appams:

22. heat an appe pan and add ½ to 1 teaspoon ghee in each mould. instead of ghee you can use coconut oil too.

making banana appam recipe

23. with a spoon, pour the batter till ¾ or more than ¾ in each mould.

preparing banana appam recipe

24. keep the flame to low or medium and cook the appams.

preparing banana appam recipe

25. with a wooden/bamboo stick or skewer, turn over the banana appams which have become golden.

preparing banana appam recipe

26. when the rest of the banana appams are golden, turn them over too and cook all of them till crisp and golden.

preparing banana appam recipe

27. once done remove and place them in a casserole. in the casserole banana appams stay warm for some time. same way prepare the remaining banana appams. the recipe makes for 42 banana appams. you can store them in an air-tight box or container in the fridge.

preparing banana appam recipe

28. serve the banana appams, hot or warm or at room temperature.

banana appam




30 thoughts on “banana appam recipe | banana paniyaram recipe | sweet paniyaram with banana”

  1. Hello, I tried two of your recipes and it turned out well. Looking forward to preparing more of your recipes. Thank you👍

  2. Hi Dassana, I have made many recipes from your blog and I loved them. Thank you for sharing such awesome recipes in the most simplest manner as possible. Keep up the great work.👍😍

  3. Was worried with 3 ripe bananas, got your recipe and Viola…my 15 months old baby boy and hubby just loved it…all 40 are just gone…thanx a lot…definitely sharing it with my sisters

  4. Hello mam,

    I love all your recipes. Kudos to you! Il try this recipe in Otg and will let you know ,how it turned out.

      1. You are an absolute fantastic cook. I love your recipes. Could you please let me know the quantity of ingredients to make half of the appes

  5. Hi I finally tried it my 11month son had it but the prb s my appa got stick to pan cnt turn it over y it s so

    1. the pan is either not seasoned well or of not a good quality. i had such a pan and every time i would struggle making appe in it, even after seasoning it. for seasoning, heat the pan and spread oil in each mould. switch off the flame and keep the pan with the oil coated in the moulds for a day or two. then before making appams, wipe the oil. place the pan on flame and spread oil again. wipe again and you can do this once more if you want. then make appams in it.

  6. Hi Dassana, thank you for the recipe. I have made many recipes from your collection and love them. please advise if these can be made in the oven using muffin tins? thank you!

    1. welcome vini. you can make these in the ovens. just a suggestion would be to add 1 to 2 tablespoons oil in the batter, so that the appams become slightly crisp. also add baking soda as it will help the appams to rise while baking. use muffin liners or grease the muffin tins very well.

  7. Thanks a bunch for sharing the same Dasanna. Kindly let me know if you have used robusta banana or any other one?

    1. yes meena you could make the batter ahead. just don’t add baking soda to the batter when you will refrigerate the batter. hope this information helps you 🙂

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