Banana Buns Recipe | Mangalore Buns Recipe | Banana Puri Recipe

banana buns recipe

Banana Buns Recipe: These puffed pooris are served with either coconut chutney or veg sagu and are a popular breakfast dish in southern California. Buns taste similar to banana cake or banana bread but have a completely different texture due to different preparation steps.

Mangalore buns are fried sweet bread made with mashed bananas, flour, sugar, and a hint of ground cumin. These sweet banana buns, or poori as they are known in Karnataka, are a specialty of the Mangalore region. There are several methods for making them.

When you hear the word buns, you might think of a yeasted soft sweet bread bun. Despite the fact that this dish is called banana buns, it is not a traditional bun.

Essentially, these are deep-fried bread made of leavened sweet banana dough. They puff up like a poori when fried. As a result, they are also known as banana poori or sweet poori.

This Mangalore buns recipe is simple to prepare. This delicacy is made with only a few ingredients. The banana is the star of this dish, and the riper it is, the better. Do you have overripe bananas? Make this recipe, and I am confident you will enjoy it.

These sweet Mangalore buns are great for breakfast or as a sweet snack. They make an excellent breakfast. We usually eat them plain with our morning tea. However, you can serve them with milk or even coconut chutney if you prefer.

Even though it is called poori’s, it differs from traditional poori’s in several ways. In comparison, banana buns poori have a sweeter taste and a more rubbery and flaky texture on the inside. Furthermore, it has a thick texture similar to bread or buns, and it is possibly known as banana buns. The sweet taste is not only due to the addition of ripe bananas, but also to the addition of sugar to the buns dough. The amount of sugar used can vary depending on personal preference. I used 1 to 1.5 tbsp of sugar for 2 bananas, but you could use up to 4 tbsp for the same amount of banana. Furthermore, unlike traditional banana buns, the dough for banana buns must ferment. The fermentation process contributes to the chewy and bread-like texture of banana poori.

Some important tips and suggestions to keep in mind when making banana buns or mangalore buns. First and foremost, I strongly advise using ripe bananas with black spots on the banana peel. It doesn’t go well with tender or raw bananas, and it also slows down the fermentation process. Second, in humid or moist weather, 8 hours of fermentation is sufficient. If you live in a cold climate, place the banana buns dough in a preheated oven or warm place to speed up the fermentation. Finally, the buns keep for a long time and can be served even after a few hours.

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Banana Buns Recipe Card:

banana buns recipe

Banana Buns Recipe

Banana buns, also known as Mangalore buns, are a traditional Konkani breakfast dish. It's made with mashed bananas, curd, sugar, salt, a pinch of baking soda, and maida or plain flour.
It has a sweet flavour and a soft, fluffy texture that can be enjoyed for breakfast or as an evening snack with hot tea.
Prep Time 8 hrs
Cook Time 15 mins
Total Time 8 hrs 15 mins
Course Breakfast
Cuisine Mangalore
Servings 12 servings


  • 2  banana   (ripened)
  • 1-2 tbsp  sugar
  • 1/4 cup   curd / yogurt
  • 1 tsp  cumin / jeera
  • pinch of baking soda
  • 1/2 tsp  salt
  • 2 cup maida / plain flour / all purpose flour / refined flour
  • oil for deep frying


Step-by-step instructions for making banana buns:

  • First, place two ripened bananas in a large mixing bowl. It works great if you have an overripe banana (black).
  • Depending on the sweetness of the banana, add 1 or 2 tbsp sugar.
  • Using a fork, mash the potatoes until they are smooth. However, do not blend the banana in the mixi.
  • Noq add 1/4 cup curd, 1 tsp cumin, a pinch of baking soda, and 1/2 tsp salt
  • Mix thoroughly with a spoon.
  • Prepare the dough by adding 2 cups maida.
  • Knead the dough for 5 minutes, or until it is smooth.
  • Using a teaspoon of oil, grease the dough.
  • Cover and rest for 8 hours in a warm place.
  • The next day, slightly knead the dough and pinch a ball-sized dough.
  • Dust with maida and roll out slightly thicker than a poori.
  • In hot oil, deep fry the buns.
  • Fry the buns on both sides, keeping the flame on medium.
  • Fry until both sides of the banana poori are a dark golden brown colour.
  • Serve the banana buns / mangalore buns / banana poori with chutney or saagu. They can also be ordered plain.
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  • To begin, use overripe bananas for a richer flavour and texture.
  • Resting the dough is also very important. This step should not be skipped.
  • Additionally, leftover dough can be refrigerated and used within 2-3 days.
  • Finally, when a generous amount of sugar is added while preparing the dough, banana buns / mangalore buns / banana poori taste fantastic.


Is it healthy to eat Mangalore buns?

The health benefits of these magical grains will astound you. Their high fibre content, antioxidants, phytochemicals, and vitamins, minerals, and proteins will provide you with adequate nutrition and alkalinity.

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