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Slice of tahini banana snack cake topped with powdered sugar and sesame crumbs on a plate, showing moist soft crumb texture.

Healthy Tahini Banana Snack Cake for Breakfast or Dessert - Moist, Nutty, and Naturally Sweet

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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Healthy Baking
Servings 10 Squares

Ingredients
  

  • 3 medium very ripe bananas (about 1 1/3 cups mashed)
  • 1/2 cup tahini (well-stirred)
  • 1/3 cup pure maple syrup or honey
  • 2 tablespoons olive oil or melted coconut oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup plain Greek yogurt or unsweetened applesauce
  • 3/4 cup whole-wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • Optional add-ins: 1/3 cup dark chocolate chips, chopped walnuts, or sesame seeds for topping

Instructions
 

  • Prep your pan and oven: Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper, leaving overhang for easy lifting. Lightly grease the sides.
  • Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps. You should have about 1 1/3 cups.
  • Whisk in the wet ingredients: Add tahini, maple syrup, oil, eggs, vanilla, and Greek yogurt. Whisk until the mixture looks smooth and creamy. The tahini may thicken it slightly—that’s perfect.
  • Combine dry ingredients: In a separate bowl, whisk together whole-wheat pastry flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon.
  • Bring it together: Add the dry ingredients to the wet. Stir gently with a spatula until just combined. Do not overmix. If using chocolate chips or nuts, fold them in now.
  • Fill the pan: Scrape the batter into the prepared pan and smooth the top. Sprinkle sesame seeds or a few extra chocolate chips on top if you like.
  • Bake: Bake for 28–34 minutes, until the top is set and golden and a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool: Let the cake cool in the pan for 15 minutes. Lift it out using the parchment and cool on a rack. Slice once it’s just warm or fully cool.
  • Serve: Enjoy plain, with a dollop of yogurt, or a light drizzle of honey. It’s also great chilled the next day.