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Eggless ragi banana cake for a healthy sweet treat
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Course
after school snack, cake, Party Food, Snack
Cuisine
American, Western
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.
Keyword
after school snack, evening snack, healthy cake, healthy snack, Ragi banana cake, snack box recipe