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–+ servings
Tahini banana cake sliced in a white plate with a slice of cake on a yellow rimmed beige plate in the background along with a tea cup on a blue and white background
5 from 1 rating

Tahini Banana Cake (with Tahini Honey Glaze)

Yield: 8 pieces
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Author: Amina Al-Saigh
A simple way to elevate a classic banana cake is by adding tahini. The natural sweetness of ripe bananas pairs beautifully with the nutty flavour of tahini, creating a rich flavour as well as an incredibly moist cake. This cake requires just one bowl and a hand whisk, making it easy and quick to prepare.
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Ingredients
 

  • 2/3 cup mashed ripe banana, 2 small bananas
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup brown sugar, 135 grams
  • 4 tablespoons tahini, 65 grams
  • 3 tablespoons melted unsalted butter, 42 grams
  • 1/2 cup milk, 180 ml
  • 1 1/2 cups all-purpose flour, 180 grams
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 tablespoon toasted sesame seeds, see note

For the Tahini Glaze

  • 4 tablespoons tahini
  • 2 tablespoons honey

Instructions
 

  • Parchment lined baking pan on a blue and white background
    Preheat the oven to 350 F. Line the bottom of a non-stick 8 inch springform pan with a round of parchment paper and set aside. I find it easier to place a few dots of butter at the bottom of the pan before placing the parchment paper on top to avoid it moving around.
  • Glass bowl with egg, mashed banana, brown sugar and vanilla on a blue and white background
    In a large bowl, mash the bananas until they have broken down and only small pieces remain. To the bananas, add the egg, vanilla and brown sugar. Mix with a whisk until well combined.
  • Tahini, milk and melted butter added to wet ingredients for banana cake in a glass bowl on a white and blue background
    Add in the tahini, melted butter and milk. Whisk to combine.
  • Wet ingredients for banana cake in a glass bowl with a black mesh strainer on top with the dry ingredients to be sifted on a blue and white background
    Sift the flour, baking soda, baking powder, ground cardamom, ground cinnamon and salt above the wet ingredients in the large bowl.
  • Banana cake batter in a glass bowl with a blue spatula on a blue and white background
    Gently stir and fold with a spatula, just until the flour disappears. Do not over mix! Over mixing will result in a tough and dense cake.
  • Banana cake batter in a baking tin with sesame seeds sprinkled on top on a blue and white background
    Pour the cake batter in the prepared baking pan. Sprinkle evenly with the toasted sesame seeds and bake for 35-40 minutes until a toothpick inserted comes out clean.
  • Tahini mixed with honey in a white bowl with a spoon on a blue and white background
    While the banana cake bakes, whisk together the tahini and honey in a small bowl to make the glaze.
  • Banana cake on a white plate brushed with tahini honey glaze with a small bowl of tahini glaze with a blue brush on a blue and white background
    Allow the cake to cool for 5 minute before placing on a wire rack to continue cooling. Once the cake has cooled, transfer to a serving platter and generously brush the cake with the tahini glaze. Sprinkle with additional toasted sesame seeds if desired.
  • Slice of tahini banana cake with a bite taken out on a fork on a yellow rimmed beige plate with tea cups in the background and a yellow and white tea towel in the corner on a blue and white background
    Serve with your favourite tea or coffee!

Notes

  • If you are using raw sesame seeds, toast the sesame seeds in a dry pan over low heat for a couple of minutes until they become fragrant and lightly golden. Do not allow them to deepen in colour too much or they will taste bitter.
  • If you do not have tahini paste and would like to make your own, follow my quick and easy tahini paste recipe.
  • I have tested this cake in a 10-cup bundt pan, and it works well in it too, in case you don't have a circular pan.
 
Serving: 1g, Calories: 217kcal, Carbohydrates: 31g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 23mg, Sodium: 119mg, Potassium: 121mg, Fiber: 1g, Sugar: 16g, Vitamin A: 122IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 2mg
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