Eggless Sugar free Ragi Banana Bundt Cake
Enjoy this delicious Bundt cake which is made with Finger millet / Ragi and is refined sugar free and eggless.
Equipment
- Bowl
- Whisk
- Oven
Ingredients
Dry Ingredients
- 3/4 cup Whole Wheat flour atta
- 3/4 cup Finger millet flour Ragi Hurittu,may need 2 tsp extra too
- 1/2 tsp Baking Soda
- 1 tsp Baking powder
- 1/8 tsp salt
- 2.5 TBSP Cocoa powder I used Dutch processed sugar free
Wet Ingredients
- 3 Bananas ripe, large
- 1/4 cup Olive Oil
- 1/3 cup Yoghurt homemade / store bought, flavourless
- 1 tsp Vanilla Extract
- 1 cup Jaggery powdered
- 2 tsp walnuts optional but highly recommended
Instructions
- Pre heat oven to 180 C. Grease the muffin pans / bundt pans slightly or a large 7 inch pan (and line it).
- Bring all ingredients to room temperature before starting the bake
- Sieve the dry ingredients thrice over.
- In another bowl, fork down the cut bananas to a puree ,add yoghurt , oil. vanilla essence and whisk till bananas are completely blended.
- Add the powdered jaggery and whisk again for 3-4 mins till completely dissolved. You should get a honey coloured liquid at this stage.
- dust the chopped walnuts in a tsp of the sifted flour and keep aside.
- Add the dry mix to the wet mix and fold slowly in batches using the cut and fold method.
- Fold in the walnuts gently and do not leave any dry streaks in the flour.
- Pour / spoon this batter gently into the greased pan / bundt moulds / muffin moulds.
- Bake for 30-32 mins or until a skewer comes out clean.
- Rest on a wire rack, un mould when completely done.
- Serve warm
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