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

Time 1h5m

Number Of Ingredients 15

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Ingredients

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