There have been a lot of healthy recipes lately and it’s time for something delectable. This recipe comes straight from my favorite cookbook for kids, The (surprise surprise) America’s Test Kitchen Complete Baking Book for Young Chefs. Tessa also has the cook book version. Both books are AWESOME and the intros and guides are literally almost word for word what I used to teach in my level one cooking class at Radnor.
I made this cake with Tessa because we had 1 c. of mashed, overripe bananas and just the right amount of leftover tahini in the fridge. I was intrigued…banana peanut butter makes sense and tahini is a seed paste – should be an interesting combo. The end result was way better than I thought and I think it’s to do with the 1 1/4 c. sugar amount. Usually I’m tempted to take this down a notch or five but first time around, we followed the recipe exactly (I’m trying to set a good pattern for her).
When I made it again for a “Muffins and Mimosas” 40th celebration, I made the batter into mini muffins and reduced the sugar. Still good, not as good. To record it on here (and so that I can stop photographing the recipe in the book to text to my mom every time she wants to make it) I decided to keep it OG. My kids eat this with their shake in the morning, for a mid afternoon snack with some sliced apples, and even as dessert. The hint of nuttiness isn’t too pronounced and I think it’s important to get our kids used to new flavors. Works best when it tastes like cake. I snack on it too much probably but it just goes so well with coffee. Hope you like it!
Tahini-Banana Snack Cake
Makes 8×8 inch pan
1 1/2 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 c. mashed, over-ripe banana (from 2 large or 3 small bananas)
4 tbsp. unsalted butter, softened
1 1/4 c. sugar
1/3 c. tahini
2 large eggs
3/4 tsp. vanilla
1/4 c. whole milk
2 tsp. sesame seeds
- Heat oven to 350 degrees, line bottom of 8 inch square pan (and up two opposite sides if desired) with parchment and spray pan and parchment with nonstick spray.
- In medium bowl, whisk flour, salt and baking powder until combined.
- In bowl of standing mixer (or large mixing bowl with handheld beaters), beat butter, sugar and tahini until light and fluffy, about 5 minutes.
- Add eggs and beat until incorporated. Add banana and vanilla and beat until incorporated.
- Add half of flour mixture and mix until just combined. Slowly add milk while mixer is running on low. Add remaining flour and beat until just combined.
- Pour mixture into prepared pan and sprinkle with sesame seeds. Bake for 40-50 minutes or until set in the center.
- Let look completely in pan, about 2 hours. Either slice in pan or remove, discard parchment and sliced into squares.
