Ragi (finger millet) banana dates  cake is a gluten free, eggless, no added sugar cake. It is my go to cake when I have spotty bananas in my fruit bowl. I have been testing out some gluten free recipes then wanted to get good at this gluten free banana cake without cocoa powder. I don’t give up until  I perfect it. So through a ton of research and some trial and error, developed this fool proof recipe. I have already tried  gluten free muffins but this is a revised version using flax gel. It has got all the nutrients and a perfect snack for your tea time snack. You can even have  2 slices of it for your breakfast its quite filling! Taste is awesome with coconut oil, dates and banana. Do try it for your family. Happy baking!!


⏲️PREP TIME : 30 minutes     

⏲️COOK TIME : 40 minutes

🥮COURSE : Dessert

🍰CUISINE : International

🍴YIELD : 10 servings

INGREDIENTS REQUIRED :

Ragi flour – 1& 1/2 cup ( 213 gm)

Banana (puvan) – 3no.  (235 gm)

Dates  –  25 no.

Flax seeds  – 2 tbsp

Milk – 1/2 cup

Vanilla extract – 1 tsp

Coconut oil – 62 ml

Cinnamon powder – 1 tbsp + 1tsp

Baking soda – 1/2 tsp

Baking powder – 1/2 tsp

Water  – 5 tbsp

Nuts as required.

METHOD :

Sift the dry ingredients like ragi flour, cinnamon powder, baking powder and baking soda together and keep it aside.

In a small bowl take warm milk, add deseeded dates and set aside for 10 minutes.


In a small mixer jar powder the flax seeds and transfer it to a bowl.

To the flax seed powder add water, mix well and set aside for 10 minutes.

Add the chopped bananas,  dates milk mixture and vanilla extract to a mixer jar and blend it to a smooth paste.

Transfer the ground mixture to a big bowl and add in the coconut oil and mix using a whisk.

Meanwhile the flax gel is set .

Now add the flax gel to the bowl.

Next add the sift dry ingredients to the wet ingredients in the bowl mix using a spatula.

Mix by cut and fold .

Add in the ragi flour coated nuts and give it a mix .

Transfer the contents to a greased and lined pan and add nuts on top .

Tap the baking pan.

In a preheated oven bake it at 160°c for 40 minutes.

Bake it until a tooth pick comes out clean.

When it is done, allow the cake pan to cool down on a wire rack for 10 minutes.

Later remove the parchment paper and let the cake come to room temperature.

Slice it and serve.

NOTE :

I have used   8*3*31/2 inches   size pan.

You can refrigerate the leftovers in an air tight container and have it next day by just thawing and warming for 10 minutes.

I have sift the dry ingredients only once.

Immediately bake as soon as the batter is transferred to baking pan.