How to Prepare Appetizing Eggless Ragi Chocolate Banana Cake/ Eggless Finger Millet Chocolate Banana Cake Cooking Basics for Beginners

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, eggless ragi chocolate banana cake/ eggless finger millet chocolate banana cake. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Eggless Ragi Chocolate Banana Cake/ Eggless Finger Millet Chocolate Banana Cake is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Eggless Ragi Chocolate Banana Cake/ Eggless Finger Millet Chocolate Banana Cake is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook eggless ragi chocolate banana cake/ eggless finger millet chocolate banana cake using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Eggless Ragi Chocolate Banana Cake/ Eggless Finger Millet Chocolate Banana Cake:

1. Prepare 1 cup whole wheat flour
2. Get 1/2 cup finger millet flour ragi
3. Prepare 3/4 cup raw sugar or white sugar
4. Prepare 2 tbsp cocoa powder
5. Take 1/2 tsp baking soda
6. Take 1 tsp baking powder
7. Take 1/8 tsp salt a pinch
8. Get 3/4 cup greek yogurt thick yougurt. I use the store brought thick yogurt
9. Get 1/4 cup milk
10. Make ready 1/4 cup oil any refined flavorless oil. I have used canola oil
11. Make ready 1 tsp vanilla essence
12. Take 2 tsp honey
13. Make ready 1 banana ripe
14. Prepare 1 tsp oil or butter for greasing the pan
15. Take 1 tbsp maida for dusting pan

Steps to make Eggless Ragi Chocolate Banana Cake/ Eggless Finger Millet Chocolate Banana Cake:

1. Sift all the dry ingredients three to four times in sieve. (Whole wheat flour, finger millet-ragi flour, cocoa powder, baking soda, baking powder, salt). Mash the ripe banana with a potato masher in a bowl.
2. Add milk, thick curd, oil, vanilla essence, and honey. Add the raw sugar. Mix them well till the sugar dissolves.
3. Gradually add the sifted dry ingredients to wet ingredients in two batches. Mix it slowly. There should be no lumps. The batter is ready.
4. Pour the cake batter in the greased and dusted pan. (I have used 8.5"x 6.5" rectangle cake tin). Tap it three to four times. Bake it for 35-40 minutes in a preheated oven @ 180 C. Remove tine from oven, cool and place the tin upside down and unmould the cake.
5. Cut into pieces and serve.

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