Pearl Millet & Amaranth Banana Sweet Tea Bread

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)

INGREDIENTS

1 1/2cupwhole wheat flour

1/2cupamaranth powder

1/2cuppearl millet flour

1/2cupunsalted butter

1/2cuprefined oil

1cuppowdered jaggery

1/2cupbrown sugar

1teaspoonvanilla extract

4egg

3/4cupyoghurt (curd)

4banana

1/2cuprefined flour

1/2teaspoonsalt

2teaspoonbaking soda

1/2teaspooncinnamon

3tablespoonamaranth

1/2cuppearl millet

How to make Pearl Millet & Amaranth Banana Sweet Tea Bread

Step 1

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

Step 2

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

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

Step 4

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

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

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