Banana Tahini Cake

Brown bananas threatening to cause riots and burn their Chiquita bras in the middle of your kitchen?
You are not alone, so heads up: this recipe gets both thumbs up, with easy vegan subs. It’s very banana-y but the flavor of tahini isn’t strong. I could see using peanut butter instead of it, but wouldn’t that be a bit too predictable?

Banana cake

I might go a bit easier on the sugar the next time I make it, probably cutting down to 3/4 cup or less, so I’m having trouble imagining how sweet it’d be with honey tahini in the midst of it. But if you want to be faithful to the original, I bet you a couple of banana trees (monkeys not included) that agave would do its usual thing by rocking hard and beating honey to a nectary pulp. This is a fight I’d pay to watch! I’m a voyeur like that.

(This is agave kept in the fridge so that it’s super thick and perfect to drizzle over pretty much anything. One close-up over here because agave is a sexy beast.)

The easy moist banana cake recipe

-I keep my flour in the freezer and didn’t bother bringing it back to room temperature, so it was (surprise, surprise) cold. It can change the results, so keep that in mind.
-I weighed the flour, 240 g precisely, and approximated it to 2 cups most conversion sites will tell you 2 cups of all-purpose flour 250 g. So if you have a kitchen scale, use it here. Or remove about 4 teaspoons of flour from the 2 cups. Did I mention I have a complicated relationship with math?

I leave you with the adapted recipe and a math-induced killer headache for me.

Banana cakes

Banana Tahini Cake Ingredients

5 tablespoons (70 g) nondairy butter, room temperature
1/2 cup (128 g) regular tahini paste
1 cup (220 g) light brown sugar
2 tablespoons (16 g) arrowroot powder (cornstarch should be fine here)
1 teaspoon pure vanilla extract
1 teaspoon Chinese five-spice powder (or ground cinnamon, or 1/2 teaspoon cinnamon + 1/2 teaspoon ginger powder…)
1/2 teaspoon fine sea salt
3 ripe bananas (mine were on the small size)
Just a smidge under 2 cups (240 g) all-purpose flour (see notes in the intro)
2 teaspoons baking powder
1 teaspoon baking soda

Banana & Tahini Cake
Banana Tahini Breakfast Cake

Recipes for a large cake

♦Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with spray.

Using an electric mixer, cream butter, tahini, sugar, arrowroot, vanilla, spice, and salt.

♦Cut up the bananas, add them to the mixer and combine until mostly mashed: it’s okay if a few relatively small pieces are left because it makes for pleasurable bites once the whole thing is baked, but if you’d rather not have them, mash the bananas before stirring them into the rest.

♦Stir in flour, baking powder, and baking soda just until combined.

♦Scrape into baking pan and bake for 50 minutes, until a toothpick inserted in the center of the cake comes out clean. You will probably have to loosely cover the cake with foil after about 20-30 minutes so that it doesn’t get overly brown.
Place on a wire rack to cool for 15 minutes. Carefully remove from pan and let cool completely on wire rack.

Yield: 8 or more servings

Banana Tahini Cake

Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 8
Author: Cakemewithyouplease


5 tablespoons (70 g) nondairy butter, room temperature1/2 cup (128 g) regular tahini paste1 cup (220 g) light brown sugar2 tablespoons (16 g) arrowroot powder (cornstarch should be fine here)1 teaspoon pure vanilla extract1 teaspoon Chinese five-spice powder (or ground cinnamon, or 1/2 teaspoon cinnamon + 1/2 teaspoon ginger powder…)1/2 teaspoon fine sea salt3 ripe bananas (mine were on the small size)Just a smidge under 2 cups (240 g) all-purpose flour (see notes in the intro)2 teaspoons baking powder1 teaspoon baking soda


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