Banana Tahini Chocolate Chip Loaf Cake

Course: Cakes

Cuisine: American

Prep Time: 30

Cook Time: 50

Total Time: 1 20

Servings: servings

Calories: 201kcal

Author: Marvellina

This moist and fluffy banana cake is perfectly spiced, incredibly tender, and easy to make. A simple homemade cake that's even better the next day and perfect for using ripe bananas.

Print Recipe

US Customary - Metric

Equipment

Ingredients

Dry ingredients:

102 g all-purpose flour
½ tsp salt
½ tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp ground cardamom

Wet ingredients:

50 g egg 1 large-size egg, room temperature
145 g mashed banana about 1 1/2 medium-size banana
50 g dark brown sugar
35 g oil
35 g tahini very well-stirred
50 g sour cream or whole-milk Greek yogurt
¾ tsp vanilla extract

Add-ins:

85 g chocolate chips milk or dark chocolate chips

Topping:

3 Tbsp granulated sugar
½ tsp ground cinnamon
¼ tsp ground cardamom
1 Tbsp roasted white sesame seeds

Instructions

Preheat the oven to 350 F (180 C) for conventional oven. Please lower the temperature by 20 F (15 C) for a convection oven
Oil a 8 1/2 x 4 1/2 inch loaf pan on all sides and line with a parchment paper on the long side, overhanging on the side for easier removal
Please make sure you use very ripe bananas for the best result (you know,the ugly mushy bananas with lots of black specks on the skin! that's the best kind!)
Prepare the topping by combining sugar, ground cinnamon, cardamom, pinch of sea salt, and roasted sesame seeds

Prepare the cake batter:

In a large mixing bowl, whisk all-purpose flour, salt, baking soda, baking powder, ground cinnamon, and ground cardamom to combine
In another bowl, mash the bananas with a fork. Mash them as fine as you can. Then add brown sugar, oil, tahini (make sure you stir it very well because they separate after sitting in a jar for a while), sour cream, egg, and vanilla extract. Whisk to combine
Add the dry mixture into the wet and fold until they are almost combined
Add the chocolate chips and continue to fold until you no longer see streaks of flour. Make sure not to overmix the batter
Scrape the batter into the prepared pan.
Sprinkle the topping you prepared on top. Lightly press the topping with your fingers into the batter

Baking:

Place the pan in the middle rack of the oven. Bake for 50-55 minutes or until a skewer inserted into the center of the cake comes out clean with just a bit of moist crumb is fine, but it shouldn't be wet. I would start checking at 50 minutes. Again, you know your oven better, so please adjust the time accordingly

Cool down:

Set the pan on top of the cooling rack and let the cake cool down for 10 minutes in the pan. Then loosen the sides and grab the parchment paper to remove the cake from the pan. Let the cake cool down completely on the rack

Wait to serve:

I highly recommend waiting until the next day to serve this cake. The flavor has really developed and the cake will be moist, yet not dense or heavy. You'll be surprised by how light and airy the cake actually is with such minimal work

Nutrition