Ragi banana bread recipe
I’ve only had ragi three ways – dosa, mudde (steamed balls) and manni (Mangalorean style pudding). I know it’s good for you and I know we should be including it in our regular diet. Keeping this in mind I tried out this banana bread recipe with ragi and whole wheat flour. I added dates as well for extra sweetness. I’m one of those people who’d rather eat a slice of regular cake and maybe burn off the calories with a brisk walk or a run, instead of eating a no fat, no sugar, no flour kind of dessert. Nothing against the ones who do, of course. I just can’t enjoy it that way. This is one of those desserts.
It turned out very soft, spongy and moist without the addition of eggs, which was very surprising to me. But I could taste the ragi distinctly. It’s not my favourite flavour. But for those who look for such recipes, this has got to be gold. A friend who is quite the fitness freak loved it. That gave me the validation to put out a blogpost. So here it is.
Ragi (finger millet) – 1/2 cup
Whole wheat flour (atta) – 1/2 cup
Banana – 2 medium size (or 3/4 cup mashed)
Dates – handful pitted and chopped
Honey – 1/4 cup
Plain yoghurt – 1/2 cup
Olive oil (or regular) – 1/4 cup
Baking powder – 1.5 tsp
Baking soda – 1/2 tsp
Salt – a pinch
Cinnamon or nutmeg powder – 1/2 tsp (optional)
Preheat oven for 10 mins at 190 degree C.
Whisk together oil, yoghurt, honey, dates and mashed bananas.
In another bowl mix the flours, baking soda and powder, salt and cinnamon powder together.
Fold the dry ingredients into the wet ones. Don’t over whisk.
Bake for 40 mins in a bread loaf tin.