A slice of tahini banana cake

Tahini banana cake

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(3 ratings)

Prep: 15 mins Cook: 50 mins

Easy

Serves 12

Try tahini as a secret ingredient in banana cake – it works brilliantly. Decorate it with our tahini buttercream topping and chocolate chips

Nutrition and extra info

  • Sponge only
  • Vegetarian

Nutrition: Per serving

  • kcal478
  • fat25g
  • saturates12g
  • carbs54g
  • sugars36g
  • fibre3g
  • protein7g
  • salt0.4g
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Ingredients

  • 100g unsalted butter, softened, plus extra for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g light brown soft sugar
  • 85g tahini
    Tahini

    Tahini

    ta-hee-nee

    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • 2 large eggs, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 275g plain flour
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 60ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2-3 small, very ripe bananas, mashed (about 275g)
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 3 tbsp sesame seeds

For the buttercream topping

  • 115g unsalted butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 125g icing sugar
  • ½ tsp vanilla extract
  • 2½ tbsp tahini
    Tahini

    Tahini

    ta-hee-nee

    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • 3 tbsp chocolate chips

Method

  1. Heat the oven to 190C/170C fan/ gas 5. Butter and line a 20cm square cake tin with baking parchment.

  2. Beat the butter, sugar and tahini together until pale and smooth. Beat in the eggs a little at a time, then add the vanilla, scraping down the sides of the bowl as needed.

  3. Mix the flour, bicarbonate of soda and ½ tsp salt together, then fold into the butter mixture. Stir in the milk. Carefully fold in the banana and sesame seeds, then spoon the batter into the prepared tin and bake for 40-50 mins until a skewer inserted in the middle comes out clean. Leave to cool slightly in the tin, then lift out and transfer to a wire rack to cool completely.

  4. To make the buttercream topping, beat all the ingredients, except the chocolate chips, together until smooth. Spread this over the cooled cake, then scatter over the chocolate chips and cut the cake into squares or rectangles to serve.

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Comments, questions and tips

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Gemma Blake's picture
Gemma Blake
9th Sep, 2019
5.05
So yummy! The flavours really elevate the humble banana cake. Super interesting twist and a great way to use up the 2tsp tahini needed in a salad dressing! Easy to make too.
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