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Eggless ragi banana cake

Eggless ragi banana cake for a healthy sweet treat

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Course: after school snack, cake, Party Food, Snack
Cuisine: American, Western
Ingredients Equipment Method Notes

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

Equipment

  • Convection Oven

Method
 

Dry Ingredients
  1. Add ragi flour into a mixing bowl.
  2. Add oats powder.
  3. Add artisan flour.
  4. Next add the baking powder.
  5. Add the baking soda.
  6. Add salt and mix well.
  7. Mix thoroughly to get an even, fluffy cake.
  8. Mix well and keep this aside until the wet ingredients are ready.
Wet ingredients
  1. Blend the banana into a puree.
  2. Add the brown sugar.
  3. Mix thoroghly until banana puree and sugar blends together.
  4. Next add the yogurt.
  5. It is time to add the oil.
  6. Mix thoroughly to get an evenly moist cake.
  7. Now,mix the wet ingredients into the dry ingredients.
  8. Mix gently to achieve a fluffy cake.
  9. Add milk in small quntities to achieve the required consistency.
  10. Transfer the batter into a lined baking tray.
  11. Tap the tray to release the air bubbles.
  12. Bake 10 to 12 minutes at 180 in a preheated oven.
  13. The cake is ready now.
  14. Wait till the cakebecomes cool to the room temperature.
  15. Cut the cake into required shape & size.
  16. 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.