Ragi banana bread eggless no sugar recipe
Ragi banana bread eggless no sugar recipe

Hi everyone, hope you’re having an amazing day. Today, I will show you a way to prepare a distinctive dish, ragi banana bread eggless no sugar recipe. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Ragi banana bread eggless no sugar recipe is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Ragi banana bread eggless no sugar recipe is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook ragi banana bread eggless no sugar recipe using 12 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Ragi banana bread eggless no sugar recipe:
  1. 1/2 cup ragi flour
  2. 1/4 cup whole wheat flour
  3. 3/4 tsp baking soda
  4. Pinch salt
  5. 1/4 tsp cinnamon powder
  6. 1/2 cup grated jaggery
  7. 1/4 cup water
  8. 1/4 cup yoghurt
  9. As needed oil
  10. 2 over ripened bananas
  11. 1/4 tsp vanilla essence optional
  12. 1/4 cup walnuts chopped (any dried fruits or seeds can be used)
Instructions to make Ragi banana bread eggless no sugar recipe:
  1. Preheat the oven at 180°C.Grease and line the baking tin.
  2. In a bowl soak grated jaggery in water.Set aside.
  3. Coat the chopped walnuts in bit of flour to keep them from sinking in the bottom while baking. Set aside.
  4. In a mixing bowl, add whole wheat flour,ragi flour, baking soda,salt and cinnamon powder. Give it a good mix.Set aside.
  5. Take a mixer/blender jar. Add in the peeled bananas along with oil, yoghurt and jaggery solution. Make a smooth puree.
  6. Add this puree to the dry ingredients gradually and whisk properly. Then fold in the walnuts gently.
  7. Pour the batter in baking tin and tap 2-3 times on the counter top tocremove air bubbles.
  8. Bake at 180°C for 20-25 mins. Keep an eye on the oven do check it once by 20 mins. As every oven works differently. Check if the toothpick inserted comes out clean.
  9. Cool it within the tin on a wire rack for few minutes. Then scrape the sides using a knife.
  10. Demould, take out the parchment paper and let it cool completely.
  11. Cut into slices,serve and Enjoy !!! Can be kept in fridge upto a week.

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