Eggless Banana Cake with Sprouted Multi Millet Flour

A naturally sweet, soft and wholesome banana cake made with sprouted multi millet flour, ripe bananas and jaggery. Perfect for a nutritious breakfast or guilt-free teatime treat.

Ingredients

• 1 cup sprouted multi millet flour

• 2 large ripe bananas, mashed

• ¼ cup powdered jaggery

• ¼ cup curd (yogurt)

• ¼ cup milk, as needed

• 3 tbsp melted coconut oil or butter

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp cinnamon powder

• ½ tsp vanilla extract

• A pinch of salt

• 2 tbsp chopped walnuts or almonds (optional)

   

  Method

  Step 1 — Prepare the wet ingredients
  Mash the ripe bananas until smooth. Mix in Cosmic Grain jaggery, curd, oil and vanilla extract until well combined.

  Step 2 — Make the batter
  Add Cosmic Grain Sprouted multi millet flour, baking powder, baking soda, cinnamon and salt. Gently fold everything together. Add milk gradually to achieve a thick, pourable batter. Mix in chopped nuts if desired.

  Step 3 — Bake and enjoy

  Pour into a greased, lined 7 × 3-inch loaf tin. Bake in a preheated oven at 180°C for 30–40 minutes, or until a toothpick comes out clean. Cool before slicing.

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  Baking tip: Sprouted millet flour absorbs moisture differently from wheat flour. Let the batter rest for 5 minutes before baking, and add a splash of milk if it becomes too thick. Avoid overbaking to keep the cake moist.

  Storage: Store in an airtight container for up to 2 days at cool room temperature or 4–5 days in the refrigerator.

  The goodness of traditional millets, baked into a little slice of everyday happiness.