Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, eggless ragi chocolate banana cake/ eggless finger millet chocolate banana cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Eggless Ragi Chocolate Banana Cake/ Eggless Finger Millet Chocolate Banana Cake is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Eggless Ragi Chocolate Banana Cake/ Eggless Finger Millet Chocolate Banana Cake is something which I have loved my whole life.

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

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

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

Instructions 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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