Fluffy, delicious and eggless Banana and Tahini Cake for your festive table and entertaining.
Keyword Banana, cake, eggless, tahini
Prep Time 15minutes
Bake time: 45minutes
125mlLight Olive Oil
140gUnrefined Cane Sugar
60gMashed/pureed ripe banana1 small banana
2tspground coffee + 1 tsp warm water
A pinch of salt
Ground walnuts to garnish
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.
Make 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.