Ragi Cake (Eggless Ragi Banana Cake)

5 from 36 votes

Ragi Cake (Eggless Ragi Banana Cake)

Indulge in the wholesome goodness of this delectable ragi cake. Made with finger millet flour and ripe bananas, this eggless and gluten-free delight is a treat for both your taste buds and well-being. Bursting with the natural sweetness and flavor of bananas, each bite reveals a moist and tender crumb that will leave you craving more. Packed with the goodness of millet, ragi banana cake can be enjoyed as a snack or dessert.

Prep Time10

Cook Time30

Total Time40

Course: Dessert, Snack

Cuisine: Indian

Diet: Hindu, Vegetarian

Servings: slices

Calories: 282kcal

Author: Shilpa Kerur

Ingredients

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

Instructions

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.

Notes

Ragi flour can have a slightly coarse texture. To achieve a smoother batter, sift the ragi flour before adding it to the mixture.

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.

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.

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