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
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.
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.