Millets have become a cornerstone of my kitchen, not just because they’re ancient grains making a modern comeback, but because they are versatile, rich in nutrients, and absolutely delicious when used the right way.
And this cake? It’s proof that healthy eating doesn’t mean boring eating.
Why Millets in Cake?
For most people, millets still belong in khichdi or upma. But I love challenging that mindset, and this Banana Millet Cake is one of the easiest ways to do it. It’s soft, naturally sweet, and full of the goodness of ripe bananas, jaggery, and a beautiful blend of flours that include wheat and sorghum (jowar).
Why I Love Using Sorghum (Jowar) in Cakes
- Light in Color: It blends seamlessly with wheat and banana, keeping the crumb visually appealing and not “too brown.”
- Soft Texture: Jowar gives the cake a tender, almost melt-in-the-mouth texture, something I didn’t expect when I first experimented with it.
- Mild Taste: Some millet flours have bold, earthy flavors. Jowar is neutral, so the banana and cardamom really shine through.
- Naturally Gluten-Free: Great for anyone looking to reduce wheat or rotate grains in their diet.
What Makes This Cake Special?
- Eggless & Jain-Friendly
- Refined Sugar-Free: Sweetened with jaggery or coconut sugar, it’s gentle on your system without compromising on taste.
- Stays Fresh: Store in the fridge for 2–3 days, and it tastes even better the next day with a drizzle of nut butter or a sliver of dark chocolate on top.
Final Thoughts
This Banana Millet Cake is more than a recipe; it’s a small celebration of how health and flavor can happily coexist. Especially for those trying to bring ancient grains into modern kitchens, this is a gentle, foolproof way to begin.
You don’t have to change your whole lifestyle overnight. Just start with one swap, one recipe, one slice at a time.
Banana Millet Cake
Ingredients
- ¾ cup Ripe banana mashed
- ½ cup Wheat flour
- ½ cup Sorghum
- ½ tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Cardamom powder
- ½ cup Jaggery or coconut sugar
- ¼ cup Oil
- 2 tbsp Chopped walnuts or seeds optional
- ¼ to ½ cup Plant-based milk or water adjust as needed
- 1 tsp Lemon juice or vinegar
Instructions
- Preheat oven to 170°C. Grease a cake tin.
- In a bowl, mash together banana, jaggery, oil, and lemon juice.
- In another bowl, sieve wheat flour, millet flour, baking powder, baking soda, and cardamom powder.
- Combine the wet and dry ingredients. Gradually add milk or water to get a smooth, pourable batter.
- Fold in chopped walnuts or seeds (if using)
- Pour the batter into the greased tin.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely, slice, and enjoy!
