Pre-heat the oven at 180°C. Grease a bread tin with little oil and then dust some flour evenly on it.

Next, blend the overripe into a smooth purée using a blender or food processor.

Sieve all the dry ingredients together, i.e. wheat atta and ragi flours, salt and baking powder in a bowl. Add chopped walnuts and mix well with a spatula.

In another bowl, whisk together jaggery powder or sugar and oil until fluffy. Add banana purée, vanilla essence and cinnamon powder. Whisk everything together to form a uniform and fluffy liquid mixture.

Add the dry ingredients to the bowl with wet ingredients in two stages, as you whisk them together with the other hand. You should mix only well enough to make a smooth batter; do not over-mix.

Pour the batter into the greased and flour-dusted bread tin. Tap on a surface a few times to release any trapped air.

Bake at 185°C for about 45-50 minutes, until it has risen firmly. Check if the bread is baked by inserting toothpick in the center and a corner – it should come out clean.

Remove the pan from the oven and allow to completely cool down. Run a flour-dusted knife along the edges of the bread tin.

Turn the tin around on a plate and tap on the tin. Remove the tin to reveal beautiful banana bread.

Devour!