Ragi and whole wheat banana bread (Eggless)

Ragi and whole wheat banana bread (Eggless)

I have baked many varieties of banana bread and here is the fail proof recipe for eggless ragi banana bread with step by step photos with easy explanations.

I would proudly say this ragi bread is the best because they are healthier and tastier than the regular bread. Ragi banana bread is a best option for breakfast or snacks. Kids will love this bread since it is on the sweeter side. If you have over ripened bananas sitting on your kitchen counter then mash some and make this yummy bread recipe to enjoy 🙂

This ragi banana bread is extremely moist and soft. Addition of chocolate chips into the batter makes the bread extra richer.





Since I am getting many emails for eggless baking recipes I have shared this ragi bread recipe after several trial and errors. Baking is a science so each and every measurement is so important to get the perfectly baked bread.

You can add some nuts like walnuts, cashews, pistachios, almonds into the batter; it will just take the bread to the next level. I have added some chocolate chips into the batter to make it extra delicious. But it’s entirely up to you of adding nuts or chocolate chips 🙂

Once the bread was out from the oven I can’t explain how my entire home smelled 🙂 it was just divine. Waiting time before slicing the bread is the crucial part because my family can’t wait to dig in 🙂

You just need a fork to mix the batter it doesn’t need any fancy equipment to make this healthy ragi cake. Using ragi (finger millet) flour alone will make the bread so dry hence we are adding whole wheat flour to make it moist.

I love to bake with ragi (finger millet) flour since they are healthy and gluten free. You might also like these “Gluten-free ragi chocolate cupcakes” which I made earlier.

If you tried this recipe let me know how it turned. Take a picture and tag me @veg2nonveg_kitchen on Instagram with the hashtag #veg2nonvegkitchen. I would love to see your creation 🙂


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.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people


  • 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


  1. Take a wide bowl and start mashing the bananas with the help of the fork. (You will get around 1 cup of mashed banana).
  2. Add the brown sugar, milk, vanilla extract and oil to the mashed banana and mix it with the help of the fork.
  3. 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.
  4. Meanwhile preheat the oven for 350 F and grease the loaf pan with oil and dust some flour on it.
  5. Fold in the chocolate chips into the cake batter gently.
  6. Pour the batter into the greased loaf pan and tap it for even spreading.
  7. Bake the bread for 55-60 minutes.
  8. After 50 minutes, insert a toothpick into the bread and check whether it comes out clean.
  9. 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.
  10. Slice the bread and enjoy.

Recipe 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.

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