Banana tahini cake

This banana tahini cake is a delicious twist on classic banana bread, using tahini (sesame paste) for a subtle nutty flavour. While traditional banana bread tends to be dense and very moist, this cake is lighter, softer and fluffier. The flavours of banana and tahini complement each other beautifully, creating a simple yet irresistible bake that doesn’t need a special occasion to enjoy.

Ingredients for the banana tahini cake:

• 225 g plain flour
• a pinch of salt
• ½ teaspoon bicarbonate of soda
• 60 g unsalted butter
• 80 ml (⅓ cup) tahini
• 150 g caster sugar
• 2 large eggs
• 1 cup mashed ripe bananas (2–3 bananas)
• 1 teaspoon vanilla extract
• 60 ml (¼ cup) milk
• 2 teaspoons sesame seeds

All the ingredients should be at room temperature.

Place the butter, tahini and sugar into the bowl of a mixer and beat until combined. Add the eggs one at a time, beating well after each addition. Add the mashed bananas and vanilla extract, mixing briefly until combined. Pour in the milk and mix again. Sift the flour and bicarbonate of soda directly into the bowl, add the salt and gently fold everything together with a spatula until just combined. Do not overmix.

Line a 20 cm square baking tin with baking paper. Spread the batter evenly into the prepared tin and sprinkle with the sesame seeds.

Bake at 175°C for 40–50 minutes, or until a skewer inserted into the centre comes out clean. The cake should be nicely golden. Leave to cool completely before cutting into squares.

Enjoy!

Source: The Perfect Cake (recipe adapted).