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06 Oct, 2022
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Eggless Banana Loaf

Eggless Banana Loaf by Chef Pavan Kaur Grewal, H&S Chef Of The Month

H&S Chef Of The Month

Chef Pavan Kaur
Chef Pavan Kaur Grewal

Nationality: Kenyan

Interview With H&S Magazine

Who Is Pavan Kaur Grewal?

I am a very passionate pastry chef who loves experimenting new techniques and trends of cakes and desserts. I enjoy every cake that I make and do it wholeheartedly.


Type Of Cuisine?

My main focus is cakes and desserts because it allows me to explore different flavours, textures and designs.


What Inspired You To Become A Chef?

I can’t say I was inspired to be a pastry chef, but rather confused in the beginning. Today, however, all my customers and supporters inspire me to keep baking. I follow a lot of well known bakers all around the world, who also inspire me to keep going. There is just so much that you can learn and create in this industry.


What Is The Biggest Challenge You Have Faced In The Culinary Industry?

There have been many challenges in this industry, especially with the growth of the market. But my biggest challenge would have to be delivering wedding cakes when the weather is too hot.


What’s Your Biggest Achievement In The Culinary Industry?

My biggest achievement would have to be the position I am in today. I can proudly say that I have come a long way (I still have a long way to go, and a lot more to learn), and I am grateful to have set up my own business at the age of 26.


When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

I think when it comes to baking, the technique, the ingredients and your creativity all play a major role. Without the technique and ingredients you won’t have your product, and without your creativity you won’t know what you’re capable of.


Recipe Of The Week: Eggless Banana Loaf

eggless banana loafIngredients

• 1 ¾ cup all-purpose flour
• 2 tsp baking powder
• ¼ tsp bicarbonate
• ⅔ cup sugar
• ¼ tsp salt
• 2 heaped tbsp sour cream
• 3 bananas
• ¼ cup milk
• ¼ cup butter, melted
• ½ cup walnuts (optional)
• ½ cup chocolate chips (optional)



Preheat your oven to 170 °C. In the meantime, blend the bananas and milk until smooth. In a bowl, sieve the flour, baking powder, bicarbonate and salt. In a separate bowl, whisk together the sugar, sour cream, melted butter and bananas till all ingredients are well combined. Next, fold in the dry ingredients, nuts and chocolate chips till you achieve a smooth batter then pour the batter in a baking tin and bake for 35-45 mins or until a skewer comes out clean once poked in.


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