Pearl Millet & Amaranth (Bajra & Rajgira) Banana Sweet Tea Bread

Millet and banana baked sweet tea cake made with caramelized jaggery



  • Melted unsalted butter: ½ cup
  • Refined oil: ½ cup
  • Jaggery powder: 1 cup
  • Brown granulated sugar: ½ cup
  • Whole eggs: 4
  • Vanilla extract: 1 tsp
  • Yoghurt: ¾ cup
  • Medium Mashed Bananas: 4
  • Whole wheat flour: 1 ½ cup
  • Amaranth flour: ½ cup
  • Bajra flour: ½ cup
  • Refined flour: ½ cup
  • Salt: ½ tsp
  • Baking soda: 2 tsp
  • Cinnamon powder: ½ tsp
  • Puffed Amaranth seeds: 3 tbsp
  • Boiled Bajra seeds}: ½ cup


Preheat the oven to 180ºC. Grease and flour two 8×4-inch loaf pans and set aside.

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

In a large bowl, whisk together flour, salt, baking soda and cinnamon. Stir in the amaranth & bajra flour. Make a well in the center of the dry ingredients. Add the wet ingredients into the well and use a spatula to fold the batter in.

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 center of the loaf comes out clean.

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

Preparation Time: 20mins
Cooking Time: 60mins
To Serve; 8-10