Ragi Chocolate Banana Cake

To make Ragi Chocolate Banana Cake, start by blending ripe bananas with vegetable oil, curd, cocoa powder, and vanilla extract until smooth. In a separate bowl, mix ragi flour, whole wheat flour, baking powder, baking soda, and salt. Combine the wet and dry ingredients, adding milk to achieve the desired consistency. Pour the batter into a loaf pan, sprinkle with chopped nuts or chocolate chips, and bake at 180°C for 45-50 minutes until a skewer comes out clean.

No, Ragi Chocolate Banana Cake is not entirely gluten-free because it contains whole wheat flour. However, you can make it gluten-free by substituting the whole wheat flour with a gluten-free flour blend or almond flour. This will maintain the cake's texture while making it suitable for those with gluten sensitivities.

If you're looking to reduce sugar in your Ragi Chocolate Banana Cake, you can substitute it with natural sweeteners like honey, maple syrup, or coconut sugar. Keep in mind that using liquid sweeteners may alter the cake's texture slightly, so you might need to adjust the amount of milk accordingly.

To store leftover Ragi Chocolate Banana Cake, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing individual slices wrapped in plastic wrap and then in foil for up to 3 months.

Ragi Chocolate Banana Cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. You can also serve it with a cup of coffee or tea for a cozy afternoon snack. For a healthier option, enjoy it with a spread of almond butter or a drizzle of honey.