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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine mashed bananas, lemon juice, oil, jaggery powder, vanilla, and milk.
In a separate bowl, sift ragi flour, almond flour, baking powder, baking soda, salt, and cinnamon powder. Mix well.
Sift the dry ingredients into the wet mixture and combine thoroughly.
Add melted chocolate (optional) and mix well.
Pipe or pour the batter into the mould and bake at 160°C for 40 minutes.
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Ensure the bananas are ripe for maximum sweetness and flavor.
Use room temperature ingredients for better mixing and consistency.
If you prefer a sweeter teacake, increase the jaggery powder slightly.
Let the teacake cool completely before slicing to avoid crumbling.
For added texture, sprinkle chopped nuts or seeds on top before baking.
Can I substitute jaggery powder with sugar?
Yes, you can use an equal amount of sugar as a substitute for jaggery powder.
Is the melted chocolate necessary?
No, the melted chocolate is optional and adds a touch of indulgence. You can skip it if desired.
Can I use regular flour instead of ragi flour?
Using regular flour will change the texture and make it non-gluten-free. Ragi flour is recommended for this recipe.
How do I store the teacake?
Store the teacake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Can I make this recipe vegan?
Yes, you can substitute milk with a plant-based alternative like almond or oat milk to make it vegan.
Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity, I love bringing comforting, delicious recipes to life. This blog is my space to share tried-and-true favorites, personal twists on classics, and easy meals that anyone can enjoy — whether you’re home baker or just starting your pastry journey Let’s explore flavors together, one recipe at a time!
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