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Before you jump to Ragi banana bread eggless no sugar recipe recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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Be sensible when you do your food shopping. If you make smart decisions when you are shopping for your groceries, you will be eating better meals by default. Think about it: you aren’t going to want to deal with a chaotic store or a long drive through line at the end of the day. You want to get home immediately and eat something good. Fill your cabinets with nutritious foods. This makes it effortless to have a good meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.
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We hope you got benefit from reading it, now let’s go back to ragi banana bread eggless no sugar recipe recipe. To cook ragi banana bread eggless no sugar recipe you only need 12 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook Ragi banana bread eggless no sugar recipe:
- You need 1/2 cup ragi flour
- Prepare 1/4 cup whole wheat flour
- Take 3/4 tsp baking soda
- Prepare Pinch salt
- Use 1/4 tsp cinnamon powder
- You need 1/2 cup grated jaggery
- Get 1/4 cup water
- Get 1/4 cup yoghurt
- Provide As needed oil
- Get 2 over ripened bananas
- Provide 1/4 tsp vanilla essence optional
- Prepare 1/4 cup walnuts chopped (any dried fruits or seeds can be used)
Instructions to make Ragi banana bread eggless no sugar recipe:
- Preheat the oven at 180°C.Grease and line the baking tin.
- In a bowl soak grated jaggery in water.Set aside.
- Coat the chopped walnuts in bit of flour to keep them from sinking in the bottom while baking. Set aside.
- In a mixing bowl, add whole wheat flour,ragi flour, baking soda,salt and cinnamon powder. Give it a good mix.Set aside.
- Take a mixer/blender jar. Add in the peeled bananas along with oil, yoghurt and jaggery solution. Make a smooth puree.
- Add this puree to the dry ingredients gradually and whisk properly. Then fold in the walnuts gently.
- Pour the batter in baking tin and tap 2-3 times on the counter top tocremove air bubbles.
- 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.
- Cool it within the tin on a wire rack for few minutes. Then scrape the sides using a knife.
- Demould, take out the parchment paper and let it cool completely.
- Cut into slices,serve and Enjoy !!! Can be kept in fridge upto a week.
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