Eggless ragi banana cake for a healthy sweet treat
Equipment
- Convection Oven
Ingredients
Dry Ingredients
- 1 cup Ragi Flour
- ¾ cup Wheat flour
- ¾ cup Oats flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- a pinch Salt
Wet Ingredients
- ¾ cup Mashed banana
- ½ cup Brown sugar grated
- 1 cup yogurt/curd
- ⅓ cup Olive oil
- ¼ cup +2tbsp Milk
Instructions
Dry Ingredients
- Add ragi flour into a mixing bowl.
- Add oats powder.
- Add artisan flour.
- Next add the baking powder.
- Add the baking soda.
- Add salt and mix well.
- Mix thoroughly to get an even, fluffy cake.
- Mix well and keep this aside until the wet ingredients are ready.
Wet ingredients
- Blend the banana into a puree.
- Add the brown sugar.
- Mix thoroghly until banana puree and sugar blends together.
- Next add the yogurt.
- It is time to add the oil.
- Mix thoroughly to get an evenly moist cake.
- Now,mix the wet ingredients into the dry ingredients.
- Mix gently to achieve a fluffy cake.
- Add milk in small quntities to achieve the required consistency.
- Transfer the batter into a lined baking tray.
- Tap the tray to release the air bubbles.
- Bake 10 to 12 minutes at 180 in a preheated oven.
- The cake is ready now.
- Wait till the cakebecomes cool to the room temperature.
- Cut the cake into required shape & size.
- Serve with tea or coffee.
Notes
- Use a blender to make oats powder from oats.
- No need to roast the oats for grinding.
- You can use wheat flour or Plain flour instead of artisan flour.
- Puree the banana only after mixing the dry ingredients to avoid the colour change.
- Don't mix forcefully otherwise the cake will be hard & flat.
- The batter will be a little thick.
- Baking the cake in a tray will minimize the baking time compared to the baking tin.