Ragi banana bread (finger millet banana loaf)

Ragi (finger millet) is an ancient grain of South Indian cooking, rich in calcium and fibre; mixed into banana bread it adds a dark, slightly nutty flavour and extra nutrition. It is a moist, not-too-sweet, cardamom-scented loaf for breakfast or a snack.

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Method

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1. Preheat the oven to 175 °C (160 °C fan) and line a 25 cm loaf tin with baking paper.
2. Beat the mashed bananas with the eggs, oil and sweetener until smooth.
3. Mix the flours with the bicarbonate of soda, baking powder, spices and salt.
4. Add the dry mixture to the banana mixture and just combine; fold in half of the walnuts.
5. Smooth the batter into the tin and scatter over the remaining walnuts.
6. Bake for 50–55 minutes until a skewer comes out clean; cool 10 minutes in the tin, then on a rack. ⏱ Timer: 50 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The riper the banana, the sweeter and moister the loaf.
• Ragi flour is available in Indian shops or online; buckwheat flour can replace it.
• Don't overmix the batter or it will be dense.
• Freezes sliced; reheat in the toaster.

Frequently asked questions

What is ragi?

Finger millet; a gluten-free grain rich in calcium.

Can it be made without eggs?

Yes, with 2 tbsp ground flaxseed mixed with 6 tbsp water.

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