Incredibly Easy Ragi Chocolate Banana Cake

If you’ve been wanting to bake something chocolatey, comforting, and healthier for your family—especially your kids—this Eggless & Gluten-Free Ragi Chocolate Banana Cake is going to become a new favourite. This is a true Blender Cake, meaning the entire batter comes together in just 5 minutes in a blender jar. No bowls, no whisking, no mess—simply grind, pour, and bake. It’s a lifesaver for busy moms, home bakers looking for fuss-free recipes, and home bakery owners wanting to add a wholesome chocolate cake to their menus.

Let’s look at the ingredients!

Ragi Flour (Finger Millet Flour)

Ragi is naturally gluten-free and rich in calcium, iron, and fibre. It gives the cake structure while adding a subtle earthy flavour. Its complex carbs make this cake more filling and nutrient-dense—perfect for kids’ snacks and lunchboxes.

Banana

Bananas add natural sweetness, moisture, and help bind the cake beautifully since this recipe is eggless. They’re also rich in potassium, fibre, and vitamins, making the cake softer and more nutritious.

Jaggery

A wholesome alternative sweetener that provides minerals like iron and potassium. Jaggery gives the cake a deep, caramel-like sweetness that pairs perfectly with ragi and cocoa.

Milk

Milk ensures a smooth, pourable batter and keeps the crumb soft and moist. It also adds a dose of calcium and protein to the bake.

Ghee / Butter / Oil

Any of these fats will work—they give richness, softness, and improve the cake’s texture. Ghee adds a warm aroma, butter gives flavour, and oil keeps the cake extra soft.

Cocoa Powder

Cocoa balances the earthy flavour of ragi and brings the rich chocolate taste. It also adds antioxidants and depth to the cake.

Corn Flour

Corn flour helps lighten the crumb, making the texture softer and less dense—especially important in gluten-free bakes.

Flaxseed Powder

Flaxseed acts as a natural egg replacer when blended and baked. It adds healthy fats, fibre, and contributes to a stable yet tender structure.

Vinegar

Vinegar reacts with baking soda to create a lighter, airier crumb. It ensures the cake rises well despite being eggless and gluten-free.

Baking Powder & Baking Soda

These leavening agents give lift and softness to the batter, helping the cake rise beautifully.

Salt

A pinch enhances the chocolate flavour and balances the sweetness.

If you love baking Banana Bread, you may also love these other Wholesome Eggless Banana Bread recipes!

You may also like my Gluten free Recipes playlist.

Why You’ll Love This Cake

• 100% Eggless & Gluten-Free — perfect for kids with dietary restrictions.
• Blender-Only Recipe — just grind, pour, bake. Zero fuss.
• Made with Healthier Ingredients — ragi, jaggery, banana and flaxseed.
• Super Moist & Chocolatey — the banana + cocoa + jaggery combo is magic.
• Perfect for Tiffins, Snacks & Breakfast — keeps kids full and energised.
• No refined flour, no refined sugar — still tastes like a real treat.

This Eggless & Gluten-Free Ragi Chocolate Banana Cake/Bread is proof that healthier baking doesn’t have to be complicated or time-consuming. With simple pantry ingredients, a blender, and 40 minutes in the oven, you can have a soft, chocolatey, nutrient-rich banana bread ready for your family—or your customers. If you try this recipe, share a picture or tag me—I’d love to see your beautiful bakes!

Eggless & Gluten-free Ragi Chocolate Banana Bread

Serves: 8 Prep Time: 10 mins Cooking Time: 40mins 40mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup (120g) - Ragi/Finger millet flour

2 Medium Bananas (120g)

1 cup (250ml) - Milk

2/3 cup (100g) - Jaggery

1 tsp (5ml) - Vinegar

1 tsp - Cinnamon

1 tsp - Vanilla Extract

1 tsp - Baking Powder

1/2 tsp - Baking Soda

1/4 tsp - Pink Salt or 1/8 tsp - Regular Salt

1/4 cup (30g) - Corn flour

1/4 cup (25g) - Cocoa Powder

2 tbsp - Powdered Flaxseeds

1/3 cup (65g) - Ghee/Unsalted Butter

Instructions

1. Preheat your oven to 180°C. Grease and line an 8-inch pan.

2. Add all ingredients to a blender jar.

3. Grind everything into a very smooth, lump-free batter.

4. Pour the batter into the prepared pan and tap gently to remove air bubbles.

5. Bake at 180°C for 35–40 minutes, or until a toothpick comes out clean.

6. Cool completely before slicing. Enjoy warm or chilled!

7. Store any leftovers in an airtight container in the fridge for upto 1 week.

Notes

1. Depending on your Ragi flour, you may need 1-2 tbsp more milk. Adjust if the batter looks very thick.

2. To make the cake without Oven, take a large kadhai, Dutch oven, or heavy-bottomed deep pan. Add a layer of salt (about 1 cup) to the base — this creates even heat distribution.

3. Place a small inverted steel plate or a wire rack over the salt. Cover and preheat on medium flame for 5–7 minutes. Carefully place the cake pan on the inverted plate/rack inside the heated kadhai. Cover with a tight-fitting lid to trap the heat.

4. Reduce the flame to low and ‘bake’ for around 40 minutes. Avoid opening the lid too often to maintain heat. After 30 minutes, insert a toothpick or skewer into the center of the cake. If it comes out clean, it’s done, else bake it for 5-10 more minutes.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.