1/2cupJaggery or plain white sugarAdd more if you prefer sweeter
3/4cupWhole wheat flour
2tbspCoco powdersweetened 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.