Banana Ragi Bread
Rated 5.0 stars by 1 users
Cuisine
Tea Cake
Author:
Yash Dani
Prep Time
15 minutes
Cook Time
60 minutes
Banana bread just went desi 💥
We swapped maida for our wholesome Ragi Flour to bake this fudgy, fibre-packed loaf that’s naturally gluten-free & full of nutrients.
Perfect for tea-time or guilt-free snacking—now that’s what we call smart baking!
#urbanplatter #simplygoodfood #ragiflavours #glutenfreebaking #healthyindulgence #bananaeverything #supergrains #dessertwithbenefits
Ingredients
Wet Ingredients:
- 3 ripe bananas, plus extra for topping
- 1/4 cup almond butter
- 1/2 cup caster sugar
- 1/4 cup soy milk
- 2 tablespoons neutral oil
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 tablespoons flax meal
- 1 teaspoon cinnamon powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins & Topping:
- 1/2 cup chopped walnuts, plus more for topping
Directions
Preheat Oven:
Preheat your oven to 160°C (320°F). Grease a loaf pan.
Mash the Bananas:
In a large mixing bowl, take the 3 ripe bananas and mash them until smooth using the back of a fork or a potato masher.
Combine Wet Ingredients:
To the mashed bananas, add the almond butter, caster sugar, soy milk, vanilla extract, and neutral oil. Whisk everything together until the mixture is smooth and well combined.
Add Dry Ingredients:
Add the ragi flour, flax meal, cinnamon powder, baking soda, baking powder, and salt to the wet mixture.
Form the Batter:
Using a silicone spatula, gently fold the dry ingredients into the wet until a batter just begins to form. Be careful not to overmix.
Fold in Walnuts:
Add the 1/2 cup of chopped walnuts to the batter and fold a few more times until they are evenly distributed.
Add Toppings
Artfully arrange extra banana slices and a sprinkle of more chopped walnuts on top of the batter
Bake:
Place the loaf pan in the preheated oven and bake for 60 to 65 minutes. To check for doneness, insert a skewer or toothpick into the center; it should come out clean.
Cool and Serve:
Once baked, remove the banana ragi bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and enjoy!