I love hummus. I really do. But then, I stare at the tahini in my pantry and think, hmmm…what else can I do with this? I’ve seen some recipes for other uses, but nothing that has really caught my attention.
And then I forget about it. Until…
I start searching the net looking for something to do with 3 ripe bananas. I wasn’t in the mood for my usual banana bread, or muffins…and then, I came across this. And I was nothing short of intrigued.
Who needs butter when you have tahini?
Tahini Banana Chocolate Chip Cake
from Kali Orexi
For the streusel:
1 cup semisweet chocolate chips
2/3 cup packed brown sugar
1/2 cup chopped walnuts
1 tablespoon ground cinnamon
For the cake:
1 1/2 cups AP flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
3/4 cup tahini
1/2 teaspoon pure vanilla extract
3 large (very ripe) bananas
Preheat oven to 350 degrees. Grease an 8 inch square baking pan and set aside. In a bowl, combine chocolate chips, brown sugar, walnuts and cinnamon and stir. In another bowl, combine flour, baking powder, baking soda and salt. Stir until well combined.
In a mixer bowl, combine tahini and sugar and mix on medium high speed for a few minutes. Add the egg, then vanilla and bananas. Mix thoroughly. Slowly stir in flour mixture and mix until combined.
Spoon half the batter into the prepared pan and spread it evenly with a rubber spatula. Sprinkle half the streusel topping over the batter. Pour remaining batter over and carefully spread it evenly with spatula. Finally, top with remaining streusel and bake for about 45 minutes, until a toothpick inserted in the center comes out clean.