Pearl Millet & Amaranth Banana Sweet Tea Bread Recipe

421Calories

1h 15mTotal Time

Pearl millet and amaranth banana sweet tea bread is a nutritious and delicious baked good that combines the goodness of two gluten-free grains - bajra (pearl millet) and rajgira (amaranth) with the natural sweetness of bananas. Both bajra and rajgira are high in fibre, protein, and various essential nutrients, making them a great addition to a regular diet. To make the bread, bajra and rajgira flour are mixed with baking powder, baking soda, cinnamon, and salt. Ripe bananas, eggs, oil, and honey are blended together in a separate bowl and then added to the dry ingredients. The batter is then poured into a loaf pan and baked in the oven until golden brown. The result is a delicious and moist bread that is perfect for breakfast, snack, or dessert. The natural sweetness of the bananas and the nutty flavour of the millet and amaranth flour make this bread a nutritious and tasty alternative to traditional baked goods made with refined flour and sugar. Plus, it's easy to make and can be stored in the fridge or freezer for later enjoyment. (Recipe courtesy: Manisha Bhasin, Corporate Executive Chef, ITC Hotels)

8 Servings

1 1/2 cup whole wheat flour

1/2 cup amaranth powder

1/2 cup pearl millet flour

1/2 cup unsalted butter

1/2 cup refined oil

1 cup powdered jaggery

1/2 cup brown sugar

1 teaspoon vanilla extract

4 egg

3/4 cup yoghurt (curd)

4 banana

1/2 cup refined flour

1/2 teaspoon salt

2 teaspoon baking soda

1/2 teaspoon powdered cinnamon

3 tablespoon amaranth

1/2 cup pearl millet

Add To Shopping List

Step 1 / 6 Preheat The Oven

Preheat the oven to 180 degrees C. Next, grease and flour two 8×4-inch loaf pans and set aside.

Step 2 / 6 Whisk Together Eggs, Sugar And Oil

In a medium bowl, whisk together butter, oil, sugar, jaggery, and eggs until thoroughly incorporated. Add in the vanilla, yoghurt and bananas. Set aside.

Step 3 / 6 Mix All The Dry Ingredients

In a large bowl, whisk together flour, salt, baking soda and cinnamon. Stir in the amaranth & bajra flour.

Step 4 / 6 Mix The Liquid And Dry Ingredients

Make a well in the centre of the dry ingredients. Add the wet ingredients into the well and use a spatula to fold the batter in.

Step 5 / 6 Bake The Cakes

Divide the batter between the two baking pans. Sprinkle with some puffed amaranth on top and bake for 50-60 minutes, or until a toothpick inserted in the centre of the loaf comes out clean.

Step 6 / 6 Cool The Cakes For 15 Minutes

Remove the pans from the oven and cool for 15 minutes before inverting onto a wire rack to cool further and serve.