Tahini Banana Cake Recipes

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SESAME, DATE AND BANANA CAKE



Sesame, Date and Banana Cake image

Even though this cake is packed full of dates, bananas and tahini (also known as tahini paste in Britain), it's surprisingly soft and light. You can serve it warm, if you like, with the tahini cream cheese and bananas alongside, although it's worth the wait, if you can, for it to cool so that it can be assembled as a cake. A note on tahini: We always use tahini from one of the Arabic brands, which tend to be creamy and nutty (as opposed to a Greek or Cypriot tahini, which can be bitter and sticky). But it's also worth seeking out local or artisanal brands closer to home. Always be sure your tahini is well stirred before measuring.

Provided by Yotam Ottolenghi

Categories     cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 18

3 tablespoons/50 grams tahini
1/3 cup/75 milliliters orange juice (from 1 large orange)
5 ounces/140 grams medjool dates, pitted and quartered (about 8 dates)
2 to 3 very ripe peeled bananas (8 ounces/240 grams), thinly sliced
2 tablespoons toasted sesame seeds
1/2 cup/113 grams unsalted butter (1 stick), at room temperature and cut into 3/4-inch/2-centimeter pieces, plus extra butter for the pan
3/4 cup/150 grams granulated or superfine sugar (caster sugar)
2 large eggs, beaten
1 2/3 cup/200 grams all-purpose flour (plain flour), sifted
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup plus 1 tablespoon/130 grams cream cheese, preferably at room temperature
1/2 cup plus 1 tablespoon/130 grams mascarpone cheese, preferably at room temperature
3 tablespoons/35 grams lightly packed light brown sugar (soft sugar)
3 1/2 tablespoons/55 grams tahini
1 ripe peeled banana, cut into 1/2-inch/1-centimeter-thick slices
1 tablespoon Demerara sugar
1 1/2 teaspoons date syrup, for drizzling

Steps:

  • Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease an 8-inch/20-centimeter aluminum springform cake pan with butter, and line the base and sides with parchment paper.
  • Make the cake: In a medium bowl, whisk together tahini and orange juice, and then stir in dates, bananas and sesame seeds, separating the date and banana pieces as you add them to the bowl so they don't clump together. Set aside.
  • Put butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and mix on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the eggs, in two additions, until combined, scraping the bowl down as needed.
  • In a small bowl, whisk together flour, baking powder and salt, then add to the stand mixer bowl and mix on low speed for about 30 seconds, just to combine. Add tahini-date mixture with the speed still on low and mix until blended, then spoon the batter into the cake pan and smooth the top.
  • Transfer cake to oven and bake for 30 minutes, until golden brown. Without removing it from the oven, carefully cover the cake loosely with aluminum foil. Continue to bake for an additional 25 to 30 minutes, or until cake is cooked through and a skewer inserted in the middle comes out clean. Remove from oven and set aside to cool in the pan on a wire rack.
  • While the cake is baking, make the icing: Place all the ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whisk for 1 to 2 minutes, on medium speed, until combined and airy, scraping down the sides of the bowl as needed to mix thoroughly. Set aside until cake has cooled.
  • Make the caramelized bananas: Heat broiler on its highest setting, with a rack placed about 4 inches/10 centimeters beneath the heat source. Arrange banana slices closely together on a small baking pan and sprinkle generously with sugar. Broil bananas for 2 to 3 minutes, until sugar has melted and caramelized. Remove from oven and set aside to cool.
  • To assemble, remove the cake from the pan and transfer to a plate. Spread icing generously over the top of the cake. Arrange the caramelized bananas on top, then drizzle with date syrup.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 14 grams, Carbohydrate 61 grams, Fat 34 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 329 milligrams, Sugar 38 grams, TransFat 0 grams

TAHINI BANANA BREAD



Tahini Banana Bread image

This scrumptious tahini banana bread is moist, sweet, and perfectly nutty. It's topped with a homemade tahini glaze for the perfect salty-sweet nutty finish!

Provided by Sofi | Broma Bakery

Categories     dessert

Time 1h

Number Of Ingredients 14

3 overripe medium bananas, mashed
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup brown sugar
2 eggs, room temperature
1/2 cup tahini
3/4 teaspoon baking soda
1 teaspoon salt
1 1/4 cups all purpose flour
2 Tablespoons of tahini
1 Tablespoon cream or milk
1 cup powdered sugar
pinch of salt
sesame seeds for topping, optional

Steps:

  • Preheat oven to 350ºF. Grease a 9 x 5 inch loaf pan and set aside.
  • In a large bowl, whisk together mashed bananas with the melted butter, stirring to combine. Add the brown sugar and white sugar. Whisk to combine. Add the tahini and eggs and whisk until fully combined.
  • In a separate bowl, combine the flour, baking soda, and salt. Fold the dry ingredients into the wet. Do not over mix! Transfer the batter to your prepare pan.
  • Bake for 50 minutes, or until a knife inserted in the center comes out clean. Allow to cool for 15 minutes before removing from loaf pan.
  • While the bread cools, make the glaze. In a small saucepan over medium heat, combine the tahini, milk, sugar, and salt and whisk vigorously until smooth and no clumps of sugar remain. Pour the glaze over the warm bread and sprinkle with sesame seeds if desired!

TAHINI BANANA CAKE



Tahini banana cake image

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

Provided by Diana Henry

Categories     Afternoon tea

Time 1h5m

Number Of Ingredients 15

100g unsalted butter , softened, plus extra for the tin
250g light brown soft sugar
85g tahini
2 large eggs , lightly beaten
1 tsp vanilla extract
275g plain flour
½ tsp bicarbonate of soda
60ml milk
2-3 small, very ripe bananas , mashed (about 275g)
3 tbsp sesame seeds
115g unsalted butter , softened
125g icing sugar
½ tsp vanilla extract
2½ tbsp tahini
3 tbsp chocolate chips

Steps:

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

Nutrition Facts : Calories 478 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

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