“I am passionate about food and travelling, and I genuinely believe that no problem is too big to solve, especially if you have a slice of warm banana bread in hand,” Wambui says.
With an initial capital of Sh9,450, which she borrowed from a mobile lending app, she embarked on the venture.
According to data from the Ministry of Agriculture, Kenya loses about 40 percent of its horticultural produce to post-harvest inefficiencies.
Further, the Food and Agriculture Organisation (FAO) estimates post-harvest losses at 30 to 50 percent for fruits and vegetables in Kenya. For bananas, farmers lose 20 to 30 percent.
Wambui and her loan have a story to tell; from baking in her mother’s kitchen to running a now full-fledged business.
What started parent’s kitchen, much to their amusement and complaints about flour scattered everywhere has now evolved into a professional setup in her apartment in Kilimani, Nairobi.
She has upgraded from baking two loaves of banana bread a day to produce 24 to 30 on average, offering a variety of flavours such as Nutella, chocolate chip, oats and blueberries, and even gluten-free options.
In addition to banana bread, she also bakes cookies, cakes, and brownies, catering to the sweet tooth of her loyal customers.
“It gives me joy seeing children light up when they get their favourite bakes from me,” she says.
The process of baking is simple. “Ripe bananas are mashed, ingredients are mixed, Nutella is swirled in, and the magic happens in the oven. The smell is basically my unofficial marketing team,” she says.
She sources the bananas from wholesalers in Eastleigh, Nairobi, and the local markets in Wangige, Kiambu County. “Everything is fresh and only prepared on order,” she says.
According to the entrepreneur, overripe bananas are the best since they are easier to mash.
She counts herself among the processors contributing to the growth of the banana value chain in the country.
She estimates using 40 to 50 kilogrammes of bananas every month, which translates to hundreds of bananas that might have gone to waste.
“Every banana I use could have easily ended up as waste, especially since overripe bananas are not the prettiest for market shelves. By turning them into banana bread, I am giving them a new purpose and creating something people love,” she says.
The Kenya Agricultural and Livestock Research Organisation (Kalro) estimates that banana farming Kenya contributes about 35 percent to the fruit production sector, and incorporating it into food processing adds value for farmers in income generation.
“The choice of overripe bananas in baking enriches the quality of products as the fruit increases the sugar content, enhancing taste and flavour,” says Dr Joseph Kori Njuguna, Karlo Horticulture Research Institute Director, in an interview.
Variety of cakes made by Wambui Kiritu pictured at her home in Kilimani, Nairobi on January 28, 2025.
Photo credit: Bonface Bogita | Nation Media Group
Mixing bananas with wheat flour enriches the product with potassium, iron, and vitamins. Additionally, overripe bananas make preparation easier.
Besides banana bread, the overripe fruits are making a making waves in the winemaking business.
George Mathenge, a food science technologist at Jomo Kenyatta University of Agriculture and Technology (JKUAT) which makes wine from bananas said it is a versatile fruit that, if fully leveraged, can yield a variety of valuable products.
“Banana flour, puree, bread, jam, crisps, and wine are just a few products that can be derived from bananas,” he said.
Banana puree is an excellent first food for introducing solids to babies and is easily made by mashing or blending fresh ripe bananas.
Though not yet commercialised, JKUAT processes wine from bananas.
“We use overripe bananas as a way to create awareness of mitigating post-harvest losses. Overripe bananas do not fetch a good market price, and their appearance is generally unappealing to consumers. By adding value, fruits that would otherwise go to waste can be turned into marketable products,” he said. Regarding banana wine making, Mr Mathenge says that the process is similar to that used for other fruit-based liquors.
Overripe bananas are peeled and mashed into a pulp, either manually or using a food processor.
The mashed bananas are then combined with boiled water that has been cooled to approximately 21 to 24°C in a fermentation vessel and stirred well.
Mr Mathenge explains that ingredients such as sugar, yeast nutrients, and pectic enzymes are added and thoroughly mixed.
The vessel is then covered and left for 24 hours to activate the enzymes.
“What follows is the fermentation process, which takes about a month. Compared to other fruits, bananas take a longer time to ferment.”
The vessel is sealed with an airlock and left in a dark, warm spot for primary fermentation while being stirred occasionally.
After the fermentation period, the wine is separated from the sediment and aged for approximately six months to enhance its smoothness and flavour.
The wine should be stored in sterilised bottles and sealed with corks or caps for packaging.
George Mathenge, an assistant technician at Jomo Kenyatta University of Agriculture and Technology, displays wine made from watermelon during the Nairobi International Trade Fair 2024 at the Jamhuri Park Show Grounds, Nairobi on September 24, 2024
Photo credit: Lucy Wanjiru | Nation Media Group
“Since bananas are highly perishable, fermentation helps preserve the wine, significantly extending its shelf life,” says Mr Mathenge, noting that one and a half kilogrammes of ripe bananas is sufficient to produce 750 ml of wine. Sweet bananas are the best for winemaking.
Apart from winemaking and baking, bananas are also used as an ingredient in snacks.
Banana production contributes about Sh35 billion per year from an estimated production of two million metric tonnes.
The fruit holds immense potential for farmers, Dr Njuguna says, adding that it is easy to cultivate and can be produced any time of the year as it adapts well to different weather conditions, even in the wake of climate shocks.
“It is one of the most sought-after crops in addressing the food security gap,” said the expert.
Currently, about 75,000 hectares are under banana plantations in Kenya.
As the agricultural sector and food value chain evolve, new banana varieties have been introduced, such as Cavendish—the best for ripening, plantain (for roasting), and cooking varieties like Uganda Green, Ng’ombe, and Nusu Ng’ombe, all of which are high-yielding and tolerant to climate effects.
Cavendish has various sub-varieties, including Williams, Chinese Cavendish, Grand Nain, Fhia 17, Valery, and Giant Cavendish.
Farmers are largely adopting them due to their commercial advantages over traditional varieties such as Mutore and Muraro—Kikuyu-derived names, as they are high-yielding and mature faster.
“One of the reasons people complain that the new varieties are not as sweet as the traditional ones is that some farmers harvest them prematurely, causing them to lose their aroma and flavour,” Dr Njuguna says.
The leading banana-producing counties are Meru, Taita Taveta, Kisii, Nyamira, Tharaka Nithi, Bungoma, Homa Bay, Murang’a, Kiambu, and Kakamega, where production has intensified.
Over the last two years, the Kenyan banana export market has seen significant growth.
In 2023, Kenya exported 78.22 tonnes of bananas, valued at $141,000, an increase from 53.16 tonnes in 2022, which were valued at $74,000.
In 2021, amidst the coronavirus pandemic, banana exports hit their lowest point, with only 6.71 tonnes valued at $13,000, compared to 15.39 tonnes in 2020 and 12.03 tonnes in 2019, which earned $27,000 and $21,000, respectively.
For Wambui, the key factor in her success has been her strategic use of social media. Platforms like Instagram and Twitter have been instrumental in connecting her to businesses.
“Consistency is key. Making sure every loaf tastes just as good as the first one helps build trust with my customers,” she says.
