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.
