I've been wanting to try this cake out for a while. I wasn't sure how the sesame and bananas would harmonize, but I thought it sounded like an interesting idea.

The cake is very nice. Light, fluffy, and moist. The banana comes through gently. I couldn't really taste the tahini, but I think it added some richness to the cake.

I cut back the sugar and salt a bit, but didn't make any other changes to the recipe. I think it would be interesting to try it with whole wheat flour next time. But I think it's good as is.

Tahini-Banana Snack Cake

Slightly adapted from The Perfect Cake by America's Test Kitchen

Ingredients

• 1 1/2 c. all-purpose flour
• 1/4 tsp. coarse sea salt, ground
• 1/2 tsp. baking soda
• 1/4 c. unsalted butter, softened
• 1/3 c. tahini
• 1 c. sugar
• 2 large eggs
• 3 bananas
• 3/4 tsp. vanilla extract
• 1/4 milk, divided
• 2 tsp. sesame seeds

Directions

1. Adjust oven rack to middle position and preheat oven to 180°C (350°F) and grease and flour a 20cm (8") square pan.
2. Combine the flour and salt and sift in the baking soda.
3. Beat the butter with the tahini and sugar until light and fluffy (~3 minutes).
4. Add the eggs, one at a time.
5. Break up the bananas and beat them in one chunk at a time (or mash the bananas in a separate bowl first).
6. Reduce mixer speed to lowest setting and mix in 1/3 of the dry ingredients followed by 2 Tbsp. of the milk.
7. Mix in 1/2 the remaining dry ingredients followed by the remaining 2 Tbsp. of milk.
8. Mix in the remaining dry ingredients and give a final stir by hand.
9. Pour the batter into the prepared tin and smooth the top.
10. Sprinkle with sesame seeds.
11. Bake on middle rack at 180°C (350°F) for 40-50 minutes.
12. Cool in pan for at least 10 minutes before turning out onto wire rack to finish cooling.