Eggless Healthy Ragi Banana Cake with No flour or refined sugar! This cake has all things GOOD in it- Ragi flour,Oats flour and Jaggery.
We love it so much that we make it weekly now! My 5 year old has grown up eating this!
This is a Gluten Free Ragi cake without Wheat or any binding agent. Make sure to use Oats that are processed in a gluten free facility. It's also a great cake for kids. You can make it completely processed sugar free by omitting the jaggery.
Because it's a gluten free cake, it's a crumbly cake.
My son suddenly loves cakes and I couldn't be happier.
Though I love making a decadent cake(and eating!) as a mother, my first instinct is always to give him nutrient heavy food- not diet food but high in nutrients and less empty calories.
That's the reason I created this Ragi cake recipe.It has bananas,Ragi and Oats.
Before you dive deap into this recipe, here are two recipes for Ragi cookies that I have made month after month! Year after year!- Ragi Cookies & Ragi Chocolate Cookies.
Ingredients for Ragi Cake
Here are the ingredients to make this incredible Ragi Cake.Nothing special, no binding agent, just actual food.
Ragi Flour - Regular Ragi flour.Make sure its not older than a couple of months.Ragi flour becomes rancid very fast.So you should always buy it in small quantities and use it within a few months.
Oats- I have used Quick Oats here.Do not use any other kind.This ingredient acts as a binding agent here.
Bananas- Use Ripe bananas.I use the regular Robusta or the normal yellow bananas.3 medium sized bananas roughly come up to 1 cup of mashed bananas.
If you are using really ripe bananas, you can reduce the sugar by ¾ cup.
Sugar- You can use Jaggery or Palm or Coconut Sugar- These are less refined versions of the white sugar and hence contain more nutrients.
You can definately use regular sugar or brown sugar too.
If your bananas are ripe enough and you want to reduce the added sugar, use only ½ cup of jaggery.
Coconut Oil- Use any oil of your liking.Avocado oil will also work well here.You can also use ghee here but melt it before using.Also..before you ask, I use Extra virgin coconut oil.
There is absolutely no smell or taste from the coconut oil.
Yogurt-Use thick curd or greek yogurt.To make this cake dairy free and vegan, use coconut yogurt instead.
Toppings- The first time I made this, I added some Chocolate chips and walnuts but I think you can skip on chocolate chips if you want to control the amount of sugar that goes in the cake.
You can also add some flaked almonds or raisins here too.
This is a perfectly healthy cake which both adults and children will LOVE!!
Why Eat Ragi/Finger millet?
Okay be ready to get totally BAMBOOZELED!Finger Millet, also called as Ragi down south and Nachani in North india is a wonder Millet!
#Ragi has 30 times more Calcium than rice or wheat!
#It's has natural Iron that becomes bio available by sprouting the Ragi hence its the IRON that actually gets absorbed by the body!
#It has 3 times more FIBER than rice or Wheat.Also it's Gluten Free and sustainable!
Read more about millets and how they compare with wheat and rice on my how to introduce Millets in our diets post.
How to make Healthy Ragi Banana Cake
Step 1: Measure all your ingredients.Make sure you use standard cup sizes.This is extremely important as baking is not an art but a science.
Step 2: Prepare the baking tin.Brush it with oil and line it with parchment or butter paper.
Preheat the oven to 180C or 365F for atleast 5 minutes.(10 if you have a large oven).
Step 3:Take a large bowl.Add the dry ingredients(except the sugar).Add Ragi flour,Quick Oats,Jaggery,Baking soda, Baking powder & Salt.
Mix it well.
Step 4: Mash the bananas using a fork in a big bowl.Add Yogurt and Oil.Mix it up.It's okay if there are small clumps of banana.
Step 5: Add the dry mixed ingredients to the banana mixture.Give it a nice mix.Make sure to scrape the sides and the bottom.
Step 6: Add the vanilla extract.Add any toppings like chocolate chips,walnuts.Anything you fancy! OR omit the toppings to make a simple Ragi cake.
Step 7:Pour the batter in the prepared cake pan.Bake at 180 C or 365F 30 minutes.Check with a skwere at this point.If it comes clean, take the cake out.
If not, Bake for another 10 minutes.
Step 8: Remove from the oven.Let it cool for a bit.Run a kinfe along the edges before transferring it to a cooling rack.
Pro Tips to make the BEST Ragi Cake
A few pointers on how to totally ACE this Healthy Finger Millet Banana Cake!
- Always and Always Preheat your oven!!
- Always and Always line your pan with butter paper AND oil/butter is generously!
Make sure the Jaggery has no lumps.Use fresh ingredients.Ragi flour gets spoilt very fast so keep that in mind!
- if the inside is raw and outside is getting burnt, Cover the cake with a foil.
More Ragi Recipes
I have tonnes of Ragi and other Millet recipes on the blog.We love making Double Chocolate chip Ragi cookies that are Eggless(Vegan) and refined sugar free.Do check it out.Also look at my super simple Instant Ragi dosa recipe- I am sure you will love it!
Ragi Laddu|Nachni Ladoo Recipe
Fudgy Ragi Chocolate Pancake|Finger Millet Recipe
Ragi Cookies- Healthy Millet Cookies
Instant Ragi Dosa Recipe
Baked Ragi Namak Pare | Healthy Baked Savory Snack
If you like the recipe, do leave a comment below or share your pictures with me on Instagram!
Healthy Ragi Banana Cake - Eggless & Gluten Free
Equipment
- Oven
Ingredients
- 1.5 Cup Ragi Flour
- 1 Cup Quick Oats
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 3 Ripe Bananas about 1 cup or 360 gms
- 1 ¼ Cup Jaggery Coconut Sugar/ Palm Sugar/White Sugar- Powdered.Reduce this to 1 cup if using chocolate chips too.
- ½ Cup Coconut Oil
- ½ Cup Yogurt Use dairy Free Yogurt for Vegan version
- 1 teaspoon Vanilla Extract
- ¼ Cup Walnuts Optional
- ¼ Cup Chocolate Chips Optional
Instructions
- Preheat the oven to 180 degrees C or 360 degree F.Prepare the loaf Pan by lining it with butter paper and oiling it on all sides.
- In a large bowl,Mix the Ragi flour,Quick Oats,Baking Powder,Baking soda & Salt together.1.5 Cup Ragi Flour, 1 Cup Quick Oats, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder, ½ teaspoon Salt
- Take another bowl and Mash the Bananas.Add the Powdered Jaggery, Oil and Yogurt and whisk.Add the vanilla Extract3 Ripe Bananas, 1 ¼ Cup Jaggery, ½ Cup Coconut Oil, 1 teaspoon Vanilla Extract, ½ Cup Yogurt
- Pour the liquid banana mix into the Flour mixture.Mix it all well together.
- Mix the chocolate chip and Walnuts using a spatula.¼ Cup Chocolate Chips, ¼ Cup Walnuts
- Pour into a loaf Pan and bake for 30-40 minutes till the toothpick inserted comes out clean.
Video
Notes
Sugar- Use 1 cup sugar/Jaggery if using very ripe bananas and chocolate chips.You can use Coconut Sugar or brown sugar or white sugar too
Yogurt- Do not use runny yogurt.Use thick curd.
Banana- Use regular Ripe Bananas.3 bananas will roughly be 1 cup mashed or 360 gms. Storing- Store it in a air tight container in the refrigerator for upto 4 days.You can also freeze this cake for upto 2 months. Serving- Serve this warm with a drizzle of honey.
Nutrition
Read more about millets and how they compare with wheat and rice on my how to introduce Millets in our diets.
For more everyday Millet recipe inspirations- follow my millet board on PINTREST
Sharanya says
Thank you so much! Turned out great and is a hit with the family. Such decadence and health in one yummy cake! I used cocoa powder since I didn't want to run out to get choco chips and threw in some cranberries. Worked just fine. Thank you so much for this lovely recipe that looks like it's going to be a regular at home now 🙂
chhavi says
Hey Sharanya..That's great!I am so glad that it was a hit!
Prerna says
The cake turned out so so so good & delicious. Had baked it for a road trip & was gobbled in an hour of the journey!! Thank you so much for sharing this goodness with everyone!!!
chhavi says
Thankyou so much for writing in Prerna!I am glad you liked it!
Lalitha says
Hi I loved your recipe .Made this last week for kids.They are asking for more.Can u suggest an alternative for oats.I don't have it in stock now.
Is it mandatory to use oats??
chhavi says
Hey Lalitha,
I haven't tried it without oats..I can't say how it will behave..
Deepika says
Can we replace oil with anything else?
chhavi says
You can use Melted ghee instead of oil but that will change the texture of the cake a bit.It will be firmer especially when cold.
Swati Shringarpure says
Can we use dates paste instead of jaggery...
Dipti says
Hi I want to try it ...can I replace yogurt with eggs as I find cake as good way to give eggs to my kids
chhavi says
Hey Dipti..I haven't made it with eggs so i can't really say how it will come out.
Amrita says
Hi.... it's such a great recipe.Just want to know if I can use rolled oats instead of quick oats?
chhavi says
Rolled oats might not work because the instant oats also help bind the Ragi.Ragi is Gluten Free.
Gaurav says
Chhavi,
Your inclination towards millets & their usage revival is the aspect which I really respect. Particularly in north india we had just forgotten these wonder grains...Frankly this is the reason I go though ur webpage frequently so that I can come across new recipe of millets...
Keep trying...& let us unow...
chhavi says
Thankyou Gaurav!
prachi dharia says
Hey, I have baked, this cake atleast 2 to 3 times and all of us love it ..... thank you so much. Will send you a picture.
Rancy says
Hi Chhavi,
When I saw this recipe I went nuts because Of the healthy quotient. However, I baked it at 180 for 40 mins and it was underbaked (runny), then I reduced the temp to 160 and baked for another 20 mins which is still underbaked. The edges got super crusty. I used a silicon cake mold, could it be because of that. I really want this recipe to be a success.
Thanks!
chhavi says
Hi Rancy,
I am not sure why even 60 minutes of baking resulted in an undercooked cake.
was the silicon mold very deep?That could be a reason..
Preet A says
My husband made this for my birthday last week. It was delicious! I wish had a bigger cake pan cause it was gone within 24 hours of him baking this 🙂 I'll also have to say that the steps are very easy to follow as this was his first time baking.
Poorvi says
I’m a newbie when it comes to baking
I tried your recipe and it was perfect and yummy
My kids finished it in 2 days
Only one question
Do I need to powder the oats or use as it is
I used as it is only
But just a question for my knowledge
chhavi says
Thankyou!
You don't need to powder it.Quick oats get cooked very fast and become mushy so it's not needed...
chhavi says
You can use quick oats.They dont need to be powdered.
Deepal Randeria says
Hi chhavi,
I wish to bake this cake for my nephew’s 1st birthday and I Want him to eat it.. can I use ghee instead of oil and skip baking powder n soda?
chhavi says
Hey Deepal,
Baking is essentially a chemical reaction.Replacing these specific ingredients will not give the same results..
Sanjana says
Hi can I use mixed millet flour instead of just Ragi flour
chhavi says
Hey Sanjana, we haven't tried it with any other millet so i can't give a firm answer here.
Riddy says
Hi Chhavi.. I loved the cake. I've baked it thrice back to back. It's delicious and healthy and I have it everyday for brekfast. But the only thing I wanted to ask is I feel alright irritation in my throat immediately after eating and soon disappears too. Do let me know if uve got similar feedback. It does no harm and there are no consequences.. but its definitely there. Also I follow ur recipe to the T.. was wondering if I can replace that 1/2cup oil with maybe ghee.
chhavi says
Thankyou Riddimma.
You shouldn't get that taste.It's probably coming from all the fiber is my guess..Maybe changing the brand of a few key ingredients might be able to pinpoint the irritation.
You can substitute with ghee.Just use melted ghee in the same proportion.
chhavi says
Yes..You can use melted ghee instead.
Irritation could be the fiber or the walnuts.Because we are using fiber rich flours, its not as smooth as maida or processed flour.
DENYCE A SWITZER says
Chavi, hi, this is Denyce from Gainesville. My family is friends with your parents:) Your Mom was so proud to tell me about you and your son and this website. We plan to make an Indian breakfast/brunch for them is this a recipe your Mom would like??
chhavi says
Hey Denyce!! yes sure...they would love it..:)
Online ckae says
The cake is looking so yummy....keep it up
I willl definately try this.
Thanks.
Ac says
I have rolled oats , will that work ?
chhavi says
hey..sorry for the late reply..rolled oats will not work for this cake..
shruti says
Hey! I tried the recipe and it tastes really good. The only issue, it was very dry and crumbly. Any reason why that should be happening? I have used exact measurements as mentioned.
chhavi says
Hey Shruti,
The flours used are gluten free which is why the cake is crumbly instead of being spongy.
Hope that helps
Nevita says
Hi chavi, made this cake today with rolled oats. Cake tasted good but was dry nd powder like, not soft as usual cakes, can u suggest what might have weny wrong. I am using convention microwave oven, baked the cake at 180c for 40 min. Wil be eager to know what can be corrected nxt time i bake.?
chhavi says
Hey Nevita, Rolled oats don't work well in this recipe.You need to use quick or instant oats only.
Prashanth Raguram says
Tried this recipe by making various changes: used white chocolate chips, added dried blueberries, and substituted almonds for walnuts, used a bit of almond flour as well. Cake turned out incredibly well especially because of the synergy between almond and white chocolate, as well as white chocolate and bananas and bananas and blueberries. This recipe works greatly as a base for a coarse, almost bread-like tea cake, and can be heartily played around with! I played around with curd quantity to get the desired cake batter consistency.
chhavi says
thankyou so much for your beautiful comment!
You have described it better than I did..:D
chhavi says
Hi Nevita..Use instant oats instead of rolled oats.They bind the cake better and make it softer.
Riddima Zaveri says
Hey super.. I will replace oil with ghee and see how that works. Thank you so much Chhavi. Keep inspiring us 🙂
JOHN says
Is this baked in instant pot?
chhavi says
nope..in a normal oven..
Tia says
I tired it to the T, but mine turned out a bit grainy. Any suggestions?
Tia says
I followed the recipe as laid out but my cake turned out to be pretty grainy. Any suggestions?
chhavi says
Hey Tia,
By nature both ragi and oats dont taste the same as wheat though its never grainy.I would check both the big ingredients to see if they are expired or not the best quality.
hope this helps!
Anjali says
Thanks, this turned out deeelicious. Used 3/4 cup jaggery pwd..worked for us too. AND 2 hpd tbs cocoa pwd ;). Btw, addition of the vanilla is missed in the recipe. We saw it in the ingredients and added it with the liquid mix. I've been medically advised a depressing gluten free diet, so this really brightened up my day. Tho' my husband's wolfing it down too. Thanks again.
chhavi says
welcome!
am glad it bought joy to you..:)
Shashwati Lopamudra says
Thanks Chhavi, I have tried this twice as has been instructed in the recipe card. It turned out delicious as well as healthy at the same time.
Is it fine I use sprouted ragi flour (have got some in stock and need to use that up)instead of the normal ragi flour?
chhavi says
Hi Shashwati..Thankyou for your comment..I think sprouted Ragi flour will work just fine.Do let me know how it turns out though!
Ilakya says
Awesome receipe.. my family loved it .. thank you
Dhruv says
Does this require 3 cups or 3 ripe bananas? I am guessing latter, but could not understand the cups in brackets..
chhavi says
3 bananas...that measure up to 1 cup of mashed bananas..Do see my video if you have any doubts..
Chetna Kapur says
Hi Chhavi
Thank you so much for the recipe
It turned out well in terms of softness and sweetness, the only thing its slightly dry. Pls suggest how can I make it a little moist .
chhavi says
Hey chetna,
Because the the flours used are gluten free, it does tend to have lower "spring" factor. That's the reason I usually serve it with honey.
Hope this helps.
Kusum Vashisht says
I love your RAGI cake. I have gluten allergy, so this is the best option for me. It’s amazing.😊
Ankur shrivastav says
Absolutely delicious! The natural sweetness of bananas combined with the nuttiness of ragi flour made this cake a guilt-free delight. Moist, flavorful, and a perfect treat for any time of day!
Nimisha says
Can I use steel cut oak?
chhavi says
Hey Nimisha, I dont think so.
steel cut oats will not cook right along with the rest of the ingredients.
Ashima says
Hi,
Thankyou for sharing the Ragi recipes, surely makes my day easier.
can you please share a recipe for Ragi Bread if any . Also can we substitute Oats with Quinoa. ( my 4 year old is on a diet that does not include Oats )
Thank you