Preheat oven at 180°C.
Mix all wet ingredients Oil, Vanilla essence, mashed banana or puree, milk, vinegar, sugar in a bowl. Add sugar. Whisk well till sugar dissolves and mixtures becomes fluffy.
Add Cinnamon powder and Dry ginger powder. Mix well.
Sift Finger Millet flour, Maida, baking powder, baking soda together thrice for any impurities. Add salt. Mix well.
Add dry ingredients slowly into Banana mixture. Fold gently. (Add milk if required to adjust the consistency)
Sprinkle some flour on broken dry fruits. Coat them well with flour. Add in the batter. Fold it.
Cut a length of parchment pepper or butter pepper long enough to line the bottom of the pan.
Pour the batter in a greased pan. Lightly tap so that batter is spread evenly and there are no air bubbles.
Bake for 40-45 minutes. Insert a toothpick, it should come out clean. Let the pan sit on a counter for 5 minutes
Flip cake and let it cool on wire rack.
Dust some sugar cocoa powder on top. Serve with hot tea.
