Ragi Banana Cake/ Ragi Banana Bread/ Gluten Free Banana Bread

60 mins

Serves 12 slices

Author: Rajni Ram

Jump to recipe

Are you in search of a healthy and gluten-free dessert option that satisfies your sweet cravings without compromising on taste? Look no further! This Ragi Banana Cake recipe is a delightful treat that not only tickles your taste buds but also nourishes your body with wholesome ingredients. Plus, it’s made without wheat flour or almond flour, making it suitable for those with gluten sensitivity or nut allergies.

Why Ragi – Ragi, also known as finger millet, is a highly nutritious grain packed with essential nutrients like calcium, iron, and fiber. It is naturally gluten-free and provides sustained energy, making it an excellent choice for those looking to incorporate healthier alternatives into their diet.

This Ragi Banana Cake recipe is a testament to the fact that gluten-free and nutritious desserts can be incredibly delicious and satisfying. By using wholesome ingredients like Ragi flour and ripe bananas, you not only indulge your sweet tooth but also nourish your body with goodness. Give this recipe a try, and let your taste buds revel in the joy of guilt-free indulgence!

Ingredients

Ragi/ Finger Millet flour 1.5 cup
Raw Banana Flour 1/2 cup
Over ripe Bananas 2 medium
Brown sugar 3/4 cup
Eggs 2
Baking Soda 1 tsp
Salt 1/4 tsp
Curd/yogurt 1/2 cup
Coconut oil or any neutral oil 1/2 cup
Vanilla essence 2 drops
Walnuts / Pumpkin seeds(optional) a handful ( I used Pumpkin seed
Ghee/butter for greasing the loaf tin

Preheat Oven- Preheat your oven to 200°C for 10 mins. Grease a cake pan with ghee or line it with parchment paper for easy removal.
Mix Dry Ingredients- In a mixing bowl, combine the ragi flour, Raw Banana flour, baking powder, and a pinch of salt. Mix well to ensure even distribution of the leavening agents.
Combine Wet Ingredients- In another bowl, mash the bananas, and whisk them along with brown sugar, melted coconut oil, eggs, and vanilla extract until smooth and well combined.
Combine Wet and Dry Ingredients- Gradually add the wet ingredients to the dry ingredients, stirring gently until everything is incorporated. Be careful not to overmix.
Pour Batter- Pour the batter into the prepared cake pan, spreading it out evenly with a spatula. Tap to remove any air in between. Toss the Pumpkin seeds in some dry Ragi flour,and sprinkle over the batter.
Bake- Place the cake pan in the preheated oven and bake for 35-40 minutes at 200 c, or until a toothpick inserted into the center of the cake comes out clean.
Serve- Slice the Ragi Banana Cake and serve it as a delightful dessert or enjoy it with a cup of tea or coffee for a satisfying snack.

Notes:

This recipe is a very basic Ragi banana cake recipe, there can be any number of add ins to this. The texture is almost like bread.
I have just added some Pumpkin seeds for crunch . Brown sugar, eggs, and coconut oil combine to make this cake moist.
Since different ovens have different temperature settings keep checking for doneness after 30 mins.
Avoid opening the oven door in between as it affects the rise of the cake/bread.
This can be prepared in an Air fryer also. No need to prepare heat . At 200 C bale for a shorter time. It should cook between 25-30 mins. Keep checking for doneness from 25 mins.