When I first unwrapped the tiny, tightly sealed Baenana Banofee Bite, I had no idea what to expect. Inside was a flat bar, caramel-hued, with what looked like a sliver of dehydrated banana nestled into it. For sure, I was sceptical at first. Could this really live up to the hype? I didn’t let myself overthink it and immediately took a bite. And that bite, people,…I can still taste it as I write this. That chewy, sticky, sweet, layered bite took me by complete surprise. Who would’ve thought that the humble Odavazhakka, sun-dried banana strips made in countless Thalassery households, could reform in such a contemporary form?
As it turns out, three friends – Aazim Husain (aka Cherunara), Sai Krishna, and Akthar Ali – saw its potential. All three individuals share a profound passion for food and flavour, but they come from distinctly different backgrounds. Azzim is a Director of Photography (DOP) who owns a wedding photography company; Akthar operates a plant and decor business; and Sai is an engineer who transitioned into a media professional.
The Origin of Baenana
One of the founders of Baenana, Aazim, grew up in a home where his mother would make Odavazhakka, which were thin slices of banana laid out under the hot sun, day after day, until they turned into a chewy, sun-dried dessert-snack. It would take around two to three weeks of sunbathing for it to be perfect. And, every time he popped one into his mouth and relished every bite, his first instinct was that this could be so much more. He realized this snack could be more than just a tradition passed down quietly through generations. People needed to learn more about it.
Soon, this thought evolved into an idea that refused to remain still. Alongside his two close friends who shared his curiosity and hunger (both literal and entrepreneurial), he began digging into the idea with intent. Interestingly, none of them had any prior experience in the food industry apart from eagerly tasting anything that sparked their curiosity. Despite their diverse paths, their shared passion for art, tradition, and exploration brought them together to start this venture.
The Challenges
The first challenge was obvious. Traditional sun-drying was too slow, too seasonal, too dependent on good weather and even better luck. But instead of giving up, they went deep into R&D for a year, hunting for a way to replicate the process indoors. After rounds of trial and error, they found the answer: a machine that could dehydrate the bananas just enough to capture that signature chew without compromising the flavour they had grown up loving.
Now that the base was ready, they began to experiment with flavours. That’s when Banoffee Pie entered the picture. The creamy, caramel-y British dessert was a perfect flavour that could elevate the dried banana without overshadowing it. But reimagining that rich, soft pie into a snackable bar along with the dehydrated banana that could sit on a shelf was no easy task. They played around with proportions of caramel and coffee, textures, and ingredients. It took months of taste tests and fine-tuning to get it just right. Eventually, they found it.
But the story didn’t end there. Fuelled by the same spirit of experimentation, the trio introduced a second product: a brittle-style Banena. Think of it as a cousin to chikki, but with more drama from nuts. Inspired by classic nut brittles, theirs is loaded with flavour and very sweet. The team, as an inside joke, calls this flavour Payasam because it is made for dessert lovers who like their sweets sweet.
Their bars are made with no preservatives or additives, and the packaging is entirely paper-based. That commitment to keeping it clean comes with its own challenges. For instance, while the dehydrated banana itself has a shelf life of six months, the addition of caramel brings it down to about one to two months. But the founders are okay with that. It’s part of the price for keeping things natural.
Their first big test was at a flea market in Kochi. They arrived with modest expectations, half-convinced they’d only sell a handful of packets. In fact, they even believed that they would only sell four packets. Odavazhakka, after all, isn’t a widely known snack outside of certain Malabari homes. But curiosity won people’s hearts. They stopped, listened to the story, sampled the product, and were hooked. Some even brought friends back to the stall. By the end of the day, Baenana was the first stall to completely sell out at the flea.
A bundle of five Banoffee Baenana bars is priced at ₹150. The Brittle Baenana bars, heavier in ingredients and richer in flavour, come in packs of three for ₹399. They don’t have a website yet. Orders are taken through their Instagram page, and shipping takes about 3–4 days within Kerala, or five days if you’re ordering from other states.
Writer’s Note:
I first heard about Baenana through an Instagram Story from an acquaintance, Afra, who was part of the team. She’d posted about the brand selling out at a Kochi flea market, and my curiosity was instantly piqued. What kind of banana-based snack could cause that kind of buzz?
I followed them immediately, eager to find out what they were all about. I’ve personally never been someone who thought of banana as a dessert. Sure, it’s used in sweets, but it was never really my thing. That said, something about their story pulled me in. If a banana snack could sell out at a market, there had to be more going on here than meets the eye.
I reached out to Afra to learn more, and that’s how this story began. The team behind Baenana was kind enough to send me a box to try, and I was thrilled when it arrived. But nothing prepared me for that first bite. I was blown away.
Every bit of hesitation I had about banana as a dessert disappeared instantly. The texture, the flavour, the thought behind it…it all came together in a way that genuinely surprised me. I found myself not just enjoying it, but rooting for them, just like the people at the flea market who tried their product for the first time.
I hope this article helps even a few more people discover Baenana. And if that happens, I’ll consider that the best kind of outcome.
