Banana Bread Halwa

To make banana bread halwa, start by cutting 6 slices of bread into pieces and grinding them into a coarse powder. Then, chop 5 ripe bananas and blend them into a smooth pulp. In a bowl, mix the banana pulp with 0.5 cup of jaggery powder, 0.5 cup of sugar, 50g of butter, and 1 tsp of cardamom powder. Combine this mixture with the bread powder and cook it in a pan, stirring continuously. Once it thickens, add 0.25 cup of ghee and roasted cashews, and cook until the ghee is absorbed.

Banana bread halwa is not suitable for vegans as it contains butter and ghee. However, you can make a vegan version by substituting butter with coconut oil or a vegan butter alternative and using vegetable oil instead of ghee. Ensure that the jaggery and sugar used are also vegan-friendly.

If you don't have jaggery, you can substitute it with brown sugar or coconut sugar in equal amounts. Keep in mind that using brown sugar will give a slightly different flavor, but it will still work well in the recipe.

To store leftover banana bread halwa, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. To reheat, simply warm it in a microwave or on the stovetop, adding a little ghee or water if it has thickened too much.

Banana bread halwa pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. You can also serve it with a sprinkle of chopped nuts or a drizzle of honey for added flavor and texture.