Banana Prata
Hawker • Singapore
About Banana Prata
Sweet prata with banana slices — served with condensed milk
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(for 1 medium Banana Prata (approx. 130g))
- 1 cup Whole wheat flour (atta or plain flour (for healthier option))
- 1/3 cup Water (room temperature)
- 1/4 tsp Salt
- 2 tbsp Vegetable oil (use canola or sunflower oil)
- 2 Ripe bananas (pisang raja or any local banana, sliced)
- 1 tsp Low-fat margarine (or use ghee for traditional flavour) - optional
- 1 tsp Honey (for drizzling (optional)) - optional
- 1/4 tsp Cinnamon powder (optional for extra flavour) - optional
Instructions
- 1
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.
10 minutes
Resting the dough helps it relax, making it easier to stretch.
- 2
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.
3 minutes
Use your palms to gently stretch the dough for maximum flakiness.
- 3
Arrange sliced bananas evenly over the center of the stretched dough. Sprinkle a pinch of cinnamon if desired.
2 minutes
Choose ripe, sweet bananas for the best flavour and texture.
- 4
Fold the edges of the dough over the bananas to form a sealed square or rectangle. Repeat with the second dough ball.
2 minutes
Ensure the filling is fully enclosed to prevent leakage during frying.
Why This Dish 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.
This healthy Banana Prata recipe uses whole wheat flour for added dietary fiber, supporting better digestion and longer-lasting energy. Bananas provide natural sweetness, potassium, and vitamin B6, while reducing the need for refined sugar. Using minimal oil and optional low-fat margarine keeps saturated fat content lower. Each serving is a good source of carbohydrates for energy, moderate in fat, and vegetarian-friendly. The combination of complex carbs and fruit makes it a balanced breakfast option.
Pro Tips
- 💡Tip 1: Use very ripe bananas for maximum natural sweetness and soft texture.
- 💡Tip 2: Stretch the dough as thin as possible for authentic crispiness.
- 💡Tip 3: Brush lightly with oil—too much will make the prata greasy.
Storage & Serving
Best eaten fresh, but can be stored in an airtight container in the fridge for up to 24 hours. Reheat on a dry skillet to restore crispness before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 390.0 kcal |
| Protein | 7.0 g |
| Carbohydrates | 52.0 g |
| Total Fat | 18.0 g |
| Fiber | 3.0 g |
