This Vegan Ragi-Banana Cake is a wholesome treat that combines the goodness of nutrient-packed ragi flour with the natural sweetness of ripe bananas. It's soft, moist, and has a subtle nutty flavour. It comes together easily with just a few pantry staples and skips the eggs and dairy. It’s a perfect choice for tea time, casual gatherings, or snacking.
Preheat the oven to 180°C. Grease an 8-inch round or square cake tin and line it with parchment paper. This helps prevent sticking and ensures easy removal after baking.
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Step 2: Mix the dry ingredients
Sift the ragi flour, baking powder, baking soda, and salt into a bowl. Add the chopped nuts and mix them evenly so they are well-coated with flour.
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Step 3: Prepare the banana mixture
Add the peeled ripe bananas to another mixing bowl and mash them thoroughly using a fork until smooth and lump-free. Pour in the oil and lukewarm water or milk. Whisk well for about a minute until the mixture turns smooth.
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Step 4: Combine wet and dry ingredients
Add the dry ingredient mixture to the banana mixture in batches. Using a spatula, gently fold until no dry flour is visible. The batter should be thick yet pourable. Do not overmix, as this can make the cake dense.
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Step 5: Bake the cake
Pour the batter into the prepared tin and level the top. Sprinkle some nuts or chocolate chips on top as a garnish. Bake for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean.
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Step 6: Cool and serve
Once baked, remove the cake from the oven and let it rest in the tin for 5 minutes. Transfer it to a wire rack and allow it to cool completely before slicing. Serve this wholesome treat with a cup of coffee or tea.
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Indian
Easy
Dessert
