Day 5 of 7 Days, 7 Protein Desserts — High Protein Ragi Banana Bread

The one that makes ragi cool again.

Ragi does not get nearly enough credit. It is wholesome, filling, and has this deep earthy flavour that pairs beautifully with banana and chocolate. This loaf is soft, naturally sweet, protein packed, and the kind of thing that makes your kitchen smell incredible while it bakes. Comfort food that actually works for your goals.

What makes this work

The milk and vinegar combination creates a quick buttermilk that keeps the loaf moist and gives it a slight lift without eggs. Ripe bananas do the heavy lifting on sweetness so the raw sugar is just there to round it out. Vanilla whey folds in seamlessly here because the banana and ragi flavours are strong enough to carry it without tasting like a protein shake.

A few things before you start

Use very ripe bananas, the more spotted the better. They are sweeter, softer, and blend into the batter without any lumps. Do not overmix once the dry ingredients go in, a few folds is all you need. This is a dense loaf so give it the full 40 to 50 minutes and always check with a skewer before pulling it out. Cool completely before slicing or the loaf will fall apart.

Note

High Protein Ragi Banana Bread

• Serves 8 to 10.

• Prep: 15 mins.

• Bake: 40 to 50 mins.

• Protein varies by powder used.

Ingredients

• Milk, 160g / ⅔ cup

• Vinegar, 5g / 1 tsp

• Oil, 60g / ¼ cup

• Raw sugar, 120g / ½ cup + 2 tbsp

• Banana purée, 200g / ¾ cup + 2 tbsp

• Ragi flour, 120g / 1 cup

• Whole wheat flour, 50g / ⅓ cup + 1 tbsp

• Vanilla whey protein powder, 40g / ⅓ cup

• Baking powder, 5g / 1 tsp

• Baking soda, 3g / ½ tsp

• Chocolate chips, 50g / ⅓ cup

• Walnuts, chopped, 25g / ¼ cup

• Melted chocolate for drizzle, as needed

Method

1. Mix milk and vinegar together and let it rest for 2 to 3 minutes until slightly curdled.

2. Add oil, raw sugar, and banana purée. Whisk until smooth.

3. Add ragi flour, whole wheat flour, protein powder, baking powder, and baking soda.

4. Fold gently until a smooth batter forms. Do not overmix.

5. Transfer to a lined loaf tin.

6. Top with chocolate chips and chopped walnuts.

7. Bake at 170°C for 40 to 50 minutes or until a skewer inserted in the center comes
   out clean.

8. Cool completely before removing from the tin.

9. Drizzle with melted chocolate, slice, and serve.
   
   

Storage - Keeps at room temperature for 2 days, refrigerated for up to 5. Tastes even better the next day once the flavours settle.

How to serve it

A thick slice as is, or lightly warmed with a smear of nut butter. The chocolate drizzle is optional but it makes the loaf look beautiful and adds just the right amount of extra richness.

Coming up tomorrow…..

Two more days left in the series and Day 6 is one of my personal favourites. Do not miss it. Tag me if you bake this one, I love seeing your loaves 🍌

Tags. High protein banana bread, healthy ragi banana bread, protein dessert recipe, easy healthy desserts, eggless banana bread, millet dessert recipe, high protein sweet recipes, healthy homemade banana bread, ragi dessert recipe, healthy tea cake.