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Cosmetic/educational only. Make fresh and use right away (these are food-based — don't store). Patch-test if you have sensitivities, and blend smooth so bits don't get stuck in hair.

A hair mask is just a richer, leave-on conditioner. Food-based masks coat and soften the hair shaft with natural fats and humectants. The two keys: blend it totally smooth (chunks are a nightmare to rinse) and focus on mid-lengths to ends, not the roots.

Three recipes

1) Avocado + banana (dry/coarse hair)

  • ½ ripe avocado
  • ½ ripe banana
  • 1–2 tbsp coconut or olive oil
  • 1 tbsp honey

2) Coconut + honey (dull hair, shine)

  • 2 tbsp coconut oil (melted)
  • 1 tbsp honey
  • A few drops rosemary oil (optional)

3) Yogurt + egg (protein, for damaged hair)

  • ¼ cup plain yogurt
  • 1 egg
  • 1 tbsp olive oil

Note: rinse the egg mask with cool (not hot) water so it doesn't scramble in your hair.

How to apply

  1. Blend smooth. A blender beats a fork for a lump-free paste (especially avocado/banana).
  2. Apply to damp hair from the mid-lengths to the ends; comb through for even coverage.
  3. Cover with a shower cap (and a warm towel for a deeper treatment) and leave 20–30 minutes.
  4. Rinse very well — then shampoo lightly and condition as usual.

💆 Don't overdo protein

The egg/yogurt mask is great occasionally for damaged hair, but too much protein can make hair stiff. Use protein masks every few weeks; moisture masks (avocado/coconut) more often.

FAQ

How often? Once a week for dry hair; less for fine/oily hair. Roots too? Skip the roots if your scalp gets oily — ends need it most. Coconut oil for everyone? Most love it, but very fine or protein-sensitive hair can find it heavy — try a light oil instead.