Ragi Banana Cake

Gluten free cake

Ragi Banana Cake

Prep Time 10 mins
Cook Time 40 mins
Cooling Time 10 mins
Total Time 1 hr
Course Snack
Cuisine Indian
Servings 1 cake


  • Bowl, Oven, whisk, Seive, measuring Spoons


  • 2 ripe Banana
  • 1/2 cup canola Oil
  • 1/4 cup Curd
  • 1 tbsp Vanilla Extract
  • 3/4 cup Milk
  • 1/2 cup Jaggery or plain white sugar Add more if you prefer sweeter
  • 1 cup Ragi flour
  • 3/4 cup Whole wheat flour
  • 1/4 tbsp Salt
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tbsp Coco powder sweetened or unsweetened


  • In a wide bowl mash the banana with a fork and add in the the sugar or jaggery and mix it in well. We want to have a less lumpy mixture. Next add all the wet ingredients such as Milk, Vanilla Extract, Curd and canola oil, one by one. Mix them well with a whisk until all combined.
  • Next, sift in the dry ingredients with a sieve into the wet ingredients, One after the other. Starting with Ragi flour and then whole wheat flour, salt, baking soda and baking powder, coco powder.
  • Whisk all the wet and dry ingredients together gently in singular motion. Don’t over work the batter.
  • Mean while, keep the oven preheated at 180 Deg C for 10 mins and prepare a cake tin line the bottom with a parchment paper and keep it ready.
  • Pour the prepared cake mixture into the cake tin and bake in the oven for about 40 minutes or until a tooth pic comes out clean.
  • Once done, place the cake tin on a cooling rack. If the top surface is un even it is ok, you can cut it and make it even once you take it out.
  • Once it is cool, Gently flip the cake tin over a plate and it should come out easily. Peel the parchment Paper off and your tea cake is ready to serve.
  • Serve it with Tea in the evening or as a healthy snack in kids snack box.
Keyword Banana cake, Eggless cakes, Gluten Free Recipes, Millet Recipes, Ragi Banana cake, Ragi Cake