Eggless bajra banana cake is a moist, dense, healthy and delish millet loaf cake prepared with bajra flour/ pearl millet flour and banana. I wanted to make a millet cake for the longest time but was skeptical about it and finally yesterday I decided to give it a shot and and it turned out to be perfect in the first attempt and I was super excited so thought to share it immediately. This easy to make cake recipe involves no special tools/ hand blender yet results in soft cake with a very common ingredient used as egg substitute that is curd. Yes so with less and basic ingredients you can achieve an easy snack to be accompanied with hot chai/ coffee. For this recipe I used store bought bajra flour and also I used oil instead of butter as it always works best for me in eggless cake recipes. So let’s get to the making! You can check out other millet recipes below:
Bajra flour/ Kambu flour/ Pearl millet flour- 1 cup
Banana – 1 (small (very ripe)
Oil – ¼ cup
Curd – ¼ cup
Powdered sugar- ½ cup
Vanilla syrup- ½ tsp
Baking powder – ½ tsp
Baking soda- ¼ tsp
Note
* 1 cup = 235 ml
How to make eggless bajra banana cake with step by step images
Preheat oven at 350F/ 180C. In a bowl add banana, powdered sugar, vanilla syrup and curd. Mash banana and mix it well until all the ingredients are combined.
Now to the banana mixture add bajra flour, baking soda and baking powder. Mix it gently until combined. Do not overdo it.
Grease a loaf pan with little oil and pour the cake batter in it.
Place the loaf pan in the preheated oven and bake for 35 minutes. When done insert a toothpick in the center of the cake. When it comes clean it means it is cooked if not bake it for some more time until cooked fully. When done remove it from the oven and keep it aside for 5 minutes then invert the cake tray and place the cake to cool down in a cooling rack. When the cake has completely cooked slice it and serve!