Ragi and whole wheat banana bread (Eggless)

Easy and healthy ragi(Finger millet) banana bread recipe with no butter, no white sugar, no white flour and eggs yet extremely moist and delicious.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people

Ingredients

  • 3/4 cup of ragi or finger millet flour
  • 3/4 cup of whole wheat flour
  • 2 nos well ripened bananas
  • 3/4 cup of brown cane sugar
  • 3/4 cup of whole milk
  • ½ cup of oil
  • ¼ teaspoon of salt
  • 1 & 1/2 teaspoon of baking powder
  • ¼ teaspoon of baking soda
  • 1 teaspoon of vanilla extract
  • ½ cup of chocolate chips dusted with 1 tablespoon of flour
  • 1 teaspoon of oil and flour to grease the pan

Instructions

  • Take a wide bowl and start mashing the bananas with the help of the fork. (You will get around 1 cup of mashed banana).
  • Add the brown sugar, milk, vanilla extract and oil to the mashed banana and mix it with the help of the fork.
  • Now add the dry ingredients one by one, ragi (finger millet) flour, whole wheat flour, salt, baking powder, baking soda and mix it with the fork.
  • Meanwhile preheat the oven for 350 F and grease the loaf pan with oil and dust some flour on it.
  • Fold in the chocolate chips into the cake batter gently.
  • Pour the batter into the greased loaf pan and tap it for even spreading.
  • Bake the bread for 55-60 minutes.
  • After 50 minutes, insert a toothpick into the bread and check whether it comes out clean.
  • Once done, take the bread out from the oven and give a resting time for 10 minutes and then remove the bread from the loaf pan and place it in cooling rack. Let the bread rest for another 30 minutes before slicing.
  • Slice the bread and enjoy.

Notes

  • The bread stays good for up to 4 days at room temperature and in fridge for a week. If you freeze the bread it stays good up to 2 months.
  • Baking time varies from oven to oven. So start checking the bread after 50 minutes.
  • Adding oil to the batter makes the bread moist, so don’t skip this step. Add some flavorless oil.
  • I have added vanilla essence but you can also add banana essence to enhance the banana bread flavor.
  • Instead of ragi (finger millet) flour, you can either use whole wheat flour or all-purpose flour also to make this banana bread.
  • I have used organic dark brown cane sugar for the recipe. You can use any refined sugar or jaggery as per your preference to make this bread.
  • If you don’t have loaf pan you can pour the batter into the cake pan to make banana cake, it just taste the same but the baking timing varies.
  • Adding chocolate chips to the batter is my preference; you can either use nuts or bake plain banana bread also.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg