Ragi Banana Bread (Eggless, Refined Sugar-free)

Ragi banana bread step-by-step recipe with photos.

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• About this recipe
• Ingredients
• Step by step instructions
• Useful tips
• FAQs
• Bonus
• Recipe card
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About this recipe

Ragi banana bread is a healthy, and delicious bread made with finger millet flour. This cake-like banana bread is eggless, gluten-free, and refined sugar-free making it suitable for most dietary requirements. It is very easy to put together and requires minimal prep time. This healthy make-ahead bread can be served as an after-school snack or even packed in the lunchbox. With the goodness of ragi, oats, and bananas, it can't get better. This eggless ragi bread is made without refined flour or refined sugar and is perfect for your sweet craving.

Ragi is known for its health benefits and is considered one of the most beneficial millets. Ragi is considered to be beneficial in weight management and it helps with controlling blood sugar levels. This gluten-free grain is high in dietary fiber and has a low GI. It is a great source of plant-based protein. Click here to read more on ragi and other millets.

Read on for ingredients, useful tips, and step-by-step instructions to make this cake-like ragi bread.

Ingredients

Ragi: Finger millet flour is the main ingredient of this bread.

Banana: Use ripe bananas to make this bread.

Rolled Oats: Use thick rolled oats in this bread.

Sugar: I have used raw sugar here. You can also use jaggery powder or plain white sugar.

Butter and yogurt: Melt the butter and cool it before using. Bring the yogurt to room temperature.

Other ingredients: Baking powder, baking soda, chocolate chips (optional), and vanilla extract.

Step by step instructions

In a large bowl, combine ragi, oats, baking powder, baking soda, and salt. Mix it well and set it aside (step 1).

In another bowl, take bananas and mash them well using a fork. To this, add melted butter, yogurt, and sugar. Whisk well until they are fully incorporated (steps 2,3,4).

Add this to the dry ingredients and mix gently (steps 5,6).

Fold in the chocolate chips (steps 7,8).

Pour into the prepared tin. Bake in preheated oven (180 C / 350 F) for 35-40 minutes or until a skewer inserted in the center comes out clean (steps 9,10).

Cool it in the baking tin for 10 minutes, then transfer to a wire rack and cool completely (steps 11,12).

Useful tips

I used raw sugar in this bread. Jaggery or plain sugar can be also used instead.

Use thick rolled oats and not quick oats. Quick oats tend to absorb the liquid making the bread dry.

Baking time varies depending on the oven. Keep an eye after 25 minutes.

You can also pour the batter into an 8-inch cake tin and bake it like a cake. The baking time will be lesser in that case.

Chocolate chips are optional and can be skipped. Alternatively, you can add nuts or dried fruits of your choice.

Banana has a natural sweetness. So adjust sugar accordingly.

FAQs

Bonus

This bread is:
- eggless, gluten-free, and refined sugar-free
- very healthy and nutritious
- low GI
- healthy snack and loved by the kids

Recipe card