Welcome back to our cozy kitchen corner! Today, we’re bringing you a deliciously moist and nutritious Banana Millet Cake. This cake combines the natural sweetness of ripe bananas with the wholesome goodness of millet, making it a perfect treat for any time of the day. Let’s dive right into the recipe!

Ingredients:

• Dry Ingredients:
  • 1 cup millet flour
  • 1 cup whole wheat flour (or all-purpose flour)
  • 1 cup granulated sugar (or coconut sugar for a healthier option)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
• Wet Ingredients:
  • 3 ripe bananas, mashed
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup plain yogurt (or dairy-free yogurt)
• Optional Add-ins:
  • 1/2 cup chopped nuts (walnuts, pecans, or almonds)
  • 1/2 cup chocolate chips or chunks
  • 1/2 cup raisins or dried cranberries

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or two 8-inch round cake pans.
2. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the millet flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
3. Mix the Wet Ingredients: In another bowl, whisk together the mashed bananas, vegetable oil, eggs, vanilla extract, and plain yogurt until smooth and well blended.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the cake light and fluffy. If you’re using nuts, chocolate chips, or dried fruit, fold them into the batter at this stage.
5. Bake the Cake: Pour the batter into the prepared cake pan(s) and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve your Banana Millet Cake. Enjoy it plain or with a light dusting of powdered sugar.

Tips and Variations:

• Gluten-Free Version: Substitute the whole wheat flour with a gluten-free flour blend.
• Dairy-Free Version: Use plant-based yogurt and milk.
• Extra Banana Flavor: Add a teaspoon of banana extract for an even stronger banana taste.
• Sweetness Adjustment: For a less sweet cake, reduce the sugar to 3/4 cup or use a sugar substitute like honey or maple syrup.

This Banana Millet Cake is a perfect blend of sweet and wholesome, making it an ideal treat for breakfast, a snack, or dessert. Its natural sweetness and moist texture will surely make it a family favorite. Happy baking!