Pearl Millet & Amaranth Banana Sweet Tea Bread Recipe
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.
How to make Pearl Millet & Amaranth Banana Sweet Tea Bread
Step 1 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 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 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 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 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 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.