Ragi Cake, with the goodness of bananas and walnuts, that too without any refined sugar is perfect for breakfast or as a snack. Also, Gluten-free, low GI and full of nutrients.
Grease a loaf pan of 6" and keep it aside.
Sift Ragi flour, baking powder, baking soda and salt 2 to 3 times. Sifting incorporates air in the flour which inturn makes the cake light.
Chop walnuts into small pieces. Keep aside about 1 teaspoon for sprinkling on the top and coat the rest with just 1 teaspoon of dry mix.
In the food processor bowl, throw chopped bananas, oil, curd, jaggery powder and vanilla essence.
Run the processor for a minute or so till bananas are pureed.
Add dry mix into this and run the processor till everything is mixed nicely. The batter should be of dropping consistency at this stage. In case, it is too thick then adjust its consistency by adding little milk.
Add flour coated walnuts and mix with a spatula/spoon. Do not run the processor now otherwise walnuts will get mashed.
Put the batter in the greased loaf pan. Tap 2-3 times to release air bubbles if any.
Sprinkle walnuts, though completely optional.
Bake in the preheated oven for 30 to 35 minutes or till the skewer inserted comes out clean.
Loosen the edges with a butter knife and invert the bread on a wire rack.
When gets cool, slice it and serve with love, coffee optional.