Ragi banana bread is a healthy, and delicious bread made with finger millet flour. With minimal prep time and effortless assembly, this wholesome cake is perfect for those on the go. Whether enjoyed as an after-school snack or packed in a lunchbox, this make-ahead ragi cake is a winner. Combining the goodness of ragi, oats, and bananas, it simply can't get any better.
Ragi, renowned for its health benefits, stands out among millets for its remarkable advantages. Notably, it aids in weight management and assists in regulating blood sugar levels. As a gluten-free grain, it boasts high dietary fiber and a low glycemic index, making it an excellent choice. Additionally, it serves as an excellent source of plant-based protein.
Read on for ingredients, useful tips, and step-by-step instructions to make this delicious millet cake.
Why you will love this recipe?
- Healthy and nutritious: With the inclusion of wholesome ingredients like ragi flour, ripe bananas, and oats, this ragi cake is packed with essential nutrients. It provides a healthy dose of energy and nourishment, making it an ideal choice for those seeking a nutritious treat.
- Loved by the kids: The natural sweetness of ripe bananas and the moist texture of the cake makes it a delightful treat that kids will love. It is a wonderful way to introduce millets into their diet without compromising on taste.
- Easy and convenient: This recipe emphasizes simplicity and convenience. With minimal prep time and straightforward instructions, it is very easy to put together. It is a convenient choice for busy individuals or parents looking to whip up a healthy snack for their kids.
Ragi: Finger millet flour is the main ingredient of this recipe.
Banana: Use ripe bananas to make ragi banana cake.
Rolled Oats: Use thick rolled oats and not instant oats. Quick oats tend to absorb more liquid making the ragi cake dry.
Sugar: I have used raw sugar here. You can also use jaggery powder or plain white sugar.
Butter and yogurt: Melt the butter and cool it before using. Bring the yogurt to room temperature.
Other ingredients: Baking powder, baking soda, chocolate chips (optional), and vanilla extract.
Step 1: In a mixing bowl, sift in the ragi flour. Combine it with oats, baking powder, baking soda, and salt. Mix it well and set it aside (image 1).
Step 2: In another large bowl, take bananas and mash them well using a fork or potato masher (image 2).
Step 3: To this, add melted butter, yogurt, and sugar. Whisk well until they are fully incorporated (images 3 and 4).
Step 4: Add this to the dry ingredients and mix gently (images 5 and 6).
Step 5: Fold in the chocolate chips gently (images 7 and 8).
Step 6: Pour into the prepared tin. Bake in preheated oven (350 F / 180 C) for 25-30 minutes or until a skewer inserted in the center comes out clean (images 9 and 10).
Step 7: Cool it in the baking tin for 10 minutes, then transfer it to a wire rack and cool it completely (images 11 and 12).
Adjust sweetness: Depending on the sweetness of the bananas and personal preference, you may need to adjust the amount of sugar or sweetener in the recipe. Taste the batter before baking and add more sweetness if desired.
Sift the flour: Ragi flour can have a slightly coarse texture. To achieve a smoother batter, sift the ragi flour before adding it to the mixture. This helps eliminate any lumps and ensures even distribution.
Mashed bananas: Use ripe bananas with a soft texture and intense sweetness. Mash them thoroughly to create a smooth puree. This ensures a consistent flavor throughout the cake and helps in achieving a moist texture.
Don't overmix the batter: When combining the dry and wet ingredients, mix them just until they are incorporated. Overmixing can lead to a dense and tough cake. Stir the batter gently and avoid excessive stirring once the dry ingredients are added.
Use a well-greased pan: Prevent the cake from sticking to the pan by greasing it thoroughly with butter or oil. You can also line the bottom with parchment paper for easier removal.
How to make ragi cake moist?
Here are my tried and tested tips to make and keep the ragi cake moist and tender:
- Ensure that the bananas you use in the cake are ripe and soft. Overripe bananas are ideal as they contain more natural sugars, which add moisture and sweetness to the cake.
- When combining the wet and dry ingredients, avoid overmixing the batter. Mix the ingredients until just combined to maintain a tender crumb.
- Yogurt contributes moisture, tenderizes the texture, and prevents dryness.
- If you find the batter too thick, you can adjust the liquid content by adding a small amount of milk, water, or another liquid of choice. This helps maintain a moist consistency in the cake.
- Bake the cake at the temperature mentioned in this recipe. Overbaking can dry out the cake, so keep a close eye on it towards the end of the baking time and use a toothpick to check for doneness.
- Once the cake is baked, store it properly in an airtight container to retain moisture. Additionally, you can serve the cake with a drizzle of syrup or a dollop of whipped cream to add extra moisture and enhance the overall texture.
There are several variations of ragi cake that add a delicious twist to this healthy treat. Here are a few ideas:
Nutty ragi banana cake: Incorporate a delightful crunch and extra nutrition by adding chopped nuts such as walnuts, almonds, or pecans to the cake batter. Fold them into the batter just before baking for a delightful texture.
Spiced ragi cake: Enhance the flavor profile by adding spices like cinnamon, nutmeg, or cardamom to the batter. These warm spices complement the sweetness of the bananas and add an aromatic touch to the cake.
Ragi banana muffins: Instead of baking a cake, transform this recipe into muffins. Pour the batter into muffin tins lined with paper liners and adjust the baking time accordingly. This variation is perfect for portion control or on-the-go snacks.
Ragi cake with cream cheese frosting: Take this ragi cake to the next level by adding a luscious cream cheese frosting. Spread a generous layer of cream cheese frosting over a cooled ragi cake to create a delightful combination of flavors.
Vegan ragi banana cake: Make the cake entirely plant-based by replacing butter with coconut oil and yogurt with coconut yogurt. This variation is suitable for those following a vegan lifestyle.
Ragi cupcakes with whipped cream topping: Bake the batter in cupcake liners to create individual ragi cupcakes. Top them with a dollop of whipped cream or whipped coconut cream for a light and fluffy treat.
How to store ragi cake?
While the ragi cake can be stored for a few days at room temperature or refrigerated for a few days to a week, it is best to consume it sooner rather than later for optimal taste and texture. To store ragi cake and keep it fresh for longer:
- Allow the cake to cool completely: Before storing the ragi cake, ensure it has cooled down to room temperature. This helps prevent condensation and moisture buildup inside the container.
- Choose an airtight container: Place the ragi cake in an airtight container. This helps maintain its freshness and prevents it from drying out.
- Store at room temperature: If you plan to consume the cake within a day or two, you can store it at room temperature. Find a cool, dry spot away from direct sunlight and strong odors that might affect the cake's taste and texture.
- Refrigeration for longer storage: If you need to store the ragi cake for an extended period, it is best to refrigerate it. Wrap the cake tightly in plastic wrap or place it in a sealable plastic bag before refrigerating. It can be stored in the refrigerator for up to one week.
- Freeze for extended shelf life: If you want to store the ragi cake for an even longer duration, freezing is an option. Wrap the cooled cake tightly in plastic wrap, followed by a layer of aluminum foil. You can freeze ragi cake for up to 2 months. When ready to consume, thaw the cake in the refrigerator overnight or at room temperature.
More recipes using ragi
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Ragi Cake (Eggless Ragi Banana Cake)
- 1½ cups ragi flour
- 1 cup rolled oats
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch salt
- 3 bananas overripe
- ¾ cup raw sugar
- ½ cup butter melted and cooled
- ½ cup yogurt
- 1 teaspoon vanilla extract
- ½ cup chocolate chip cookies
- Preheat oven to 350 F (180 C). Grease a loaf tin with butter and set it aside.
- In a mixing bowl, sift in the ragi flour. To this, add oats, baking powder, baking soda, and salt. Mix everything well and set it aside.
- In another large bowl, take bananas and mash them well using a fork or potato masher.
- To this, add melted butter, yogurt, and sugar. Whisk well until they are fully incorporated.
- Add the dry ingredients to this and mix gently. Take care not to overmix the cake batter.
- Fold in the chocolate chips. Pour into the prepared tin.
- Bake in preheated oven for 25-30 minutes or until a skewer inserted in the center comes out clean.
- Cool it in the baking tin for 10 minutes, then transfer to a wire rack and cool completely.
- Slice and serve.
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