How to Make Banana Prata (Traditional & Healthy Version)
Banana Prata is a beloved breakfast treat in Singapore, popular at hawker centres and kopitiams across the island. This dish is a delicious fusion of South Indian roti prata and tropical bananas, reflecting Singapore’s multicultural food scene. Traditionally served hot off the griddle, Banana Prata combines crisp, golden prata with sweet, caramelized banana for a satisfying start to your day. The dish is a favorite among both locals and tourists, often enjoyed with a cup of kopi or teh at your neighborhood kopitiam. Singaporean Banana Prata stands out for its unique blend of flavours—soft, ripe bananas enveloped in flaky prata dough, lightly pan-fried until golden brown. The natural sweetness of the bananas means less need for added sugar, making this a healthier option compared to other breakfast pastries. This recipe puts a health-conscious spin on the classic, using less oil and whole wheat flour for added fiber, without compromising the authentic taste and texture that Singaporeans love. Perfect for breakfast or a midday snack, Banana Prata is a great way to experience Singapore’s hawker culture at home. Its quick preparation and simple ingredients make it accessible, while its nostalgic flavour brings a taste of local heritage to your table.
Ingredients
Step-by-step instructions
Step 1 · In a mixing bowl
In a mixing bowl, combine whole wheat flour and salt. Gradually add water and 1 tablespoon oil, kneading until a smooth, elastic dough forms. Cover and let rest for 10 minutes.
Step 2 · Divide the dough into two equal balls
Divide the dough into two equal balls. Lightly oil your work surface and hands. Flatten one dough ball into a thin, round sheet, as thin as possible without tearing.
Step 3 · Arrange sliced bananas evenly over the center of the stretched dough
Arrange sliced bananas evenly over the center of the stretched dough. Sprinkle a pinch of cinnamon if desired.
Step 4 · Fold the edges of the dough over the bananas to form a sealed squar...
Fold the edges of the dough over the bananas to form a sealed square or rectangle. Repeat with the second dough ball.
Step 5 · Heat a non-stick skillet over medium heat and brush with remaining ...
Heat a non-stick skillet over medium heat and brush with remaining oil or a little margarine/ghee. Place one prata parcel seam side down. Cook for 2-3 minutes on each side until golden brown and crisp.
Step 6 · Remove from pan
Remove from pan, slice, and serve warm. Drizzle with honey if desired for extra sweetness.
Why this recipe is healthy
By using whole wheat flour instead of refined flour and limiting added sugar and fat, this Banana Prata delivers authentic Singaporean taste with improved nutrition. The recipe is low in cholesterol and can fit into most healthy eating plans. Bananas add natural vitamins and minerals, making this dish suitable for those watching their calorie intake without sacrificing flavour or tradition.
A note on tradition
Banana Prata is a classic example of Singapore’s hawker culture, where Indian-inspired dishes are reimagined for local palates. It is commonly found at kopitiams and prata stalls, especially in the mornings or as a sweet snack. Its fusion of prata and tropical fruit is a testament to Singapore’s multicultural culinary heritage, bringing together Indian and local influences in a dish enjoyed by all ages.