I love to make homemade hummus. One of my favorite snacks is hummus with a few crackers and apple slices. The odd part of my loving hummus is that I do not like chick peas or tahini. But put them together and some kind of magic happens. I do often find myself with leftover tahini and wonder what I can do with it so I don’t know I am eating it. Rather like mothers trying to hide vegetables in their children’s meals. I was looking through one of my favorite cookbooks, The Perfect Cake from America’s Test Kitchen and there I found a recipe for a banana cake that used tahini. Of course I wanted to go a little further so I tweaked it a bit and came up with this a delightful tahini recipe. Read on to learn how to make Banana Tahini Marbled Snack Cake.
All Amazon purchase links are affiliate links. If you make a purchase I receive a small commission (at no additional charge to you)
Tahini Recipe: Banana Tahini Marbled Snack Cake
Serves 9
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 1/2 baking soda
- 4 TBS unsalted butter, at room temperature
- 1/3 cup tahini
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 cup mashed, ripe banana (2 to 3)
- 1 tsp vanilla
- 1/4 cup whole milk
- 3 TBS cocoa powder
- 1/3 cup finely chopped semi sweet chocolate
- sugar in the raw for sprinkling on top of cake if desired
- powder sugar for dusting
- Spray an 8″ pan with cooking spray, line with parchment. Spray with cooking spray and dust with flour.
- Preheat oven to 350
- In a medium bowl whisk together the flour, salt and baking soda. Set aside
- In a stand mixer with the paddle attached beat the butter, tahini and sugar until light and fluffy. About 3 minutes. Scrape down the bowl if needed.
- Add the eggs, one at a time, mixing well after each. Then add the vanilla. Mix well
- Mix in the bananas until well combined.
- Add the flour mixture in thirds alternating with half the milk, beginning and ending with the flour.
- Divide the batter in half.
- Add the cocoa powder to one half and stir to combine. Fold in the chopped chocolate.
- Pour the second half into the prepared pan. Add drops of the chocolate batter on top of the batter in the pan. Run a knife through the batters to create the marbled effect. Lightly tap the pan on the counter to settle.
- Sprinkle with sugar in the raw if desired
- Bake in the preheated oven for 40 – 50 minutes until the cake springs back and a tester comes out clean.
- Let cool on a wire rack for 20 minutes then remove from the pan to cool completely.
- Dust with powdered sugar before serving.
How Was the Tahini Recipe?
I will admit I was just a little skeptical when I embarked on this recipe but I am now totally sold. The tahini is not forward in the snack cake. It’s like a bit of “what’s that” in the flavor profile. In fact, I didn’t tell the hubby that the cake was made with tahini and when I asked him how he liked it he said it was delicious.
When I told him he was very surprised. I am now looking forward to finding another tahini recipe or two to use up what I have left. This is a delicious, moist cake that is perfect with a cold glass of milk. I will certainly add this recipe to my other favorite banana cake recipes like Chocolate Banana Bundt Cake or Chocolate Banana Cookies.
This really is my favorite cake cookbook.
Tahini Recipe: Banana Tahini Marbled Snack Cake
A moist cake with distinct flavors of banana and chocolate with a mild tahini flavor
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 9 1x
- Category: Dessert
- Method: baking
- Cuisine: American
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 1/2 baking soda
- 4 TBS unsalted butter, at room temperature
- 1/3 cup tahini
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 cup mashed, ripe banana (2 to 3)
- 1 tsp vanilla
- 1/4 cup whole milk
- 3 TBS cocoa powder
- 1/3 cup finely chopped semi sweet chocolate
- sugar in the raw for sprinkling on top of cake if desired
- powder sugar for dusting
Instructions
- Spray an 8″ pan with cooking spray, line with parchment. Spray with cooking spray and dust with flour.
- Preheat oven to 350
- In a medium bowl whisk together the flour, salt and baking soda. Set aside
- In a stand mixer with the paddle attached beat the butter, tahini and sugar until light and fluffy. About 3 minutes. Scrape down the bowl if needed.
- Add the eggs, one at a time, mixing well after each. Then add the vanilla. Mix well
- Mix in the bananas until well combined.
- Add the flour mixture in thirds alternating with half the milk, beginning and ending with the flour.
- Divide the batter in half.
- Add the cocoa powder to one half and stir to combine. Fold in the chopped chocolate.
- Pour the second half into the prepared pan. Add drops of the chocolate batter on top of the batter in the pan. Run a knife through the batters to create the marbled effect. Lightly tap the pan on the counter to settle.
- Sprinkle with sugar in the raw if desired
- Bake in the preheated oven for 40 – 50 minutes until the cake springs back and a tester comes out clean.
- Let cool on a wire rack for 20 minutes then remove from the pan to cool completely.
- Dust with powdered sugar before serving.
Notes
Be sure to use very ripe bananas for the best flavor
Keywords: snack cake, tahini recipe, tahini banana cake, banana cake, banana and chocolate
