Hey you guys. It’s been a very weird month. Living in a house without Nani has been very emotionally challenging. Everything about baking, blogging, photography etc. have been associated with her when it comes to me. We were partners and in this together. However, taking one day at a time, seeking help and trying to be kind to myself has helped a lot.
I have been reading Yottam Ottolenghi’s wonderful book, Sweet. I came across his recipe for Walnut and Halva cake and I knew immediately that I wanted to adapt and make it my own. Hence, I went to my notes and developed the recipe for this incredibly soft, fluffy and moist Tahini Banana Bundt Cake that is completely eggless and refined sugar free!
I used a 10-inch Bundt pan. The cake can be baked in a normal 9-inch round cake pan or a smaller Bundt pan but I only had this one. Actually, my history of Bundt Cake failures can be made into an epic tragedy. So, this new pan that I bought only came in the 10-inch variant and I needed to test out if it worked fine. Good news, it DID! I am totally in love with it. The cake released so easily; it was like I was dreaming!
One of my favourite things to decorate this cake with is the Coffee Caramel Glaze, it is out of this world guys! OUT OF THIS WORLD.
Let’s go over a few things that you need to keep in mind while making the recipe.
- Use the best quality tahini: I made my own tahini with freshly roasted sesame seeds, I pulverized them in a spice grinder and kept going till it became a smooth paste. (DO NOT ADD SALT TO THE TAHINI) If at all you use store bought, check if it has added salt. Be mindful of the salt you add in the recipe then.
- Use a fairly ripe banana: I will recommend using a just properly ripened banana for this recipe because that will ensure that the taste isn’t overpowering and will help the tahini stand out too.
- Sugar: You may use regular caster sugar if you do not have canes sugar/palm sugar it works just fine.
- Buttermilk/Yoghurt: If you want to use dairy free alternatives of these two, you can. It will make the recipe Vegan.
Fluffy, delicious and eggless Banana and Tahini Cake for your festive table and entertaining.
- 125 ml Light Olive Oil
- 140 g Unrefined Cane Sugar
- 60 g Mashed/pureed ripe banana 1 small banana
- 100 ml Tahini without salt
- 285 g All-purpose flour
- 1 tbsp Baking powder
- ½ tsp Baking soda
- ¼ tsp salt
- 1 tsp Vanilla
- 235 ml Buttermilk
- 25 ml molasses/honey
- 60 ml Yoghurt
- 120 g icing sugar
- 2 tsp ground coffee + 1 tsp warm water
- 1 tsp caramel sauce
- A pinch of salt
Grease and prepare a 10-inch Bundt pan or 9-inch round cake pan. Preheat your oven to 160 C.
In a large bowl, add the oil, sugar and tahini. Whisk really well until combined then add the mashed banana and vanilla. Mix until smooth.
Sift the flour, baking powder, baking soda and salt into this mixture. Gently mix.
Halfway through mixing, add the buttermilk, molasses and yoghurt and continue mixing gently till you no longer see any dry ingredients. If the batter appears too thick, add a few tablespoons of milk to thin it out.
Pour this batter evenly into the prepared pan and bake for approximately 40-45 minutes or until a skewer inserted into the center of the cake comes out clean.
Let the cake cool before taking out of the pan and poring the glaze.
Mix all the ingredients for the glaze and Wisk until smooth, pour all over the cake and sprinkle with chopped walnuts while the glaze is still wet.