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tahini banana cake

Tahini Banana Cake

A moist, naturally rich tahini banana cake made in one bowl. Nutty sesame notes balance sweet ripe bananas, creating a vegan-friendly cake that works as dessert, snack, or cozy breakfast with coffee.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Middle Eastern-inspired
Calories: 290
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 ripe bananas well mashed
  • ½ cup smooth tahini well stirred
  • ½ cup maple syrup or coconut sugar syrup
  • ¼ cup neutral oil
  • ¼ cup plant-based milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
Optional Add-Ins
  • ½ cup chopped dates or dark chocolate chunks
  • Sesame seeds for topping

Method
 

  1. Preheat oven to 175°C (350°F). Line or grease a standard loaf pan.
  2. In a large bowl, mash bananas until mostly smooth.
  3. Add tahini, maple syrup, oil, plant milk, vinegar, and vanilla. Stir until glossy and well combined.
  4. Sprinkle flour, baking soda, baking powder, salt, and cinnamon over the wet mixture.
  5. Fold gently until just combined. Do not overmix.
  6. Fold in dates or chocolate if using.
  7. Pour batter into the prepared pan and smooth the top. Sprinkle with sesame seeds if desired.
  8. Bake for 50–60 minutes, until a toothpick inserted comes out mostly clean.
  9. Cool completely before slicing for best texture.

Notes

  • Use smooth, pourable tahini for best texture. Thick or dry tahini can make the cake dense.
  • This cake slices best once fully cooled. The crumb sets as it rests.
  • Store covered at room temperature for 2 days, refrigerated for up to 5 days, or freeze slices individually.
  • Batter can be baked as muffins; reduce baking time to 20–25 minutes.