Banana Masa Recipe: A Delicious Way to Use Leftover Tuo Shinkafa

Name: Banana Masa Recipe : A Delicious Way to Use Leftover Tuo Shinkafa
Cuisine: West African
Ingredients: 1 cup/ (230g) leftover tuo shinkafa; ½ cup/ (115g) jasmine rice (soaked for 2-3 hours); ½ ripe banana (125g) (mashed); ½ teaspoon salt; ½ teaspoon baking powder; 1 teaspoon yeast (optional, for extra fermentation); 1 tablespoon sugar or honey (adjust to taste); ½ cup warm water or milk (as needed); Oil for frying

February 17, 2025 Chef Iti

Jump To Recipe

Learn how to make soft, fluffy banana masa using leftover tuo shinkafa. A perfect West African treat for Ramadan or any time!

We love a recipes that helps reduce food waste. Using ripe banana and leftover tuo this banana masa ticked all the boxes.

Banana Masa Recipe : A Delicious Way to Use Leftover Tuo Shinkafa

Rated 5.0 stars by 1 users

Cuisine

West African

Author:

Chef Iti

If you have leftover tuo shinkafa and some overripe bananas, you are just a few steps away from making a batch of soft, fluffy banana masa. Instead of rice flour, we’ll use soaked jasmine rice, which adds a beautiful fragrance and lightness to the masa. This recipe is a perfect way to reduce food waste while creating a delicious snack or breakfast treat.

Masa is a beloved staple in many West African homes, especially during Ramadan, when light yet nourishing meals are essential for suhoor (pre-dawn meal) and iftar (breaking fast). These fermented rice cakes are soft, slightly tangy, and easy to digest, making them an ideal food to provide energy and sustain fasting.

In many northern Nigerian and Ghanaian Muslim households, masa is often enjoyed with a variety of rich porridges and soups, adding both texture and flavour to the meal. The slight fermentation of masa makes it easier on the stomach after a long day of fasting, while the addition of bananas in this recipe enhances its natural sweetness and nutrient content.

Why You’ll Love This Recipe :

Reduces Waste -Gives tuo shinkafa a second life.Naturally Sweet- Bananas add flavour and moisture.Light & Fluffy-Soaked jasmine rice creates a soft, airy texture.Versatile- Enjoy it sweet or savoury!

Cook Mode

Ingredients

1 cup/ (230g) leftover tuo shinkafa
½ cup/ (115g) jasmine rice (soaked for 2-3 hours)
½ ripe banana (125g) (mashed)
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon yeast (optional, for extra fermentation)
1 tablespoon sugar or honey (adjust to taste)
½ cup warm water or milk (as needed)
Oil for frying

Directions

Step 1: Blend the Batter

Drain the soaked jasmine rice and add it to a blender along with the tuo shinkafa, banana, salt, baking powder, yeast (if using), and sugar.
Add a little warm water or milk and blend until smooth. The batter should be thick but pourable similar to pancake batter.
Let the batter rest for 30-1 hour to allow the yeast (if added) to activate.

Step 2: Cook the Masa

Heat a lightly greased masa pan (kasko), Dutch pancake Pan, nonstick pan, or shallow frying pan over medium heat. ( A frying pan can be use to make sinasir the pancake version of masa)
Add oil to the heated pan and Pour small portions of the batter into the pan. Cook until bubbles form on the surface and the edges begin to set (about 2-3 minutes).
Flip and cook the other side for another 1-2 minutes, until golden brown.
4. Repeat until all the batter is used.

Serving

Sweet Version: Drizzle with honey or date syrup. Pair with any porridge of your choice, Hausa Koko, Kunun kanwa or Fura.
Savoury Version: Pair with miyan taushe (pumpkin soup) for a delicious contrast.