I made this cake and it is delicious. Very sophisticated and flavorsome. I don’t enjoy classic banana bread. This is the second Yossy banana cake I have made—the other from the book. This has really opened my eyes—they are both very appealing. One thing I don’t recommend: I guilded the lily and added walnuts and a chopped fruity chocolate. This detracted from the cake’s subtle flavors in my opinion. Ya live, ya learn!
This sounds delicious. I always worry about burying my (expensive) tahini in anything that might overpower it, but every time I pair it with chocolate, it's a win.
I made a version of this using dates and plums as “sugar” and oat and flex seeds as a substitute for flour. It worked! Not as fluffy and gorgeous , but delicious!
Just made this! I did it with an extra banana (because I had 3 I needed to use up) and 50g less sugar and it was perfect (and now I don't have to guiltily look at my bananas!!!). Thanks for such a great recipe!
Happy to report back a good result for the no sugar added version! Used 3 bananas, 3 eggs, no oil, upped the flour to 1.5 cups (half rye). I also doubled the salt. Before baking, I drizzled it with 2 Tb of tahini and swirled it around, and then sprinkled flaky sea salt on top. The result is savory and mellow, and you can taste the chocolate, tahini, and banana. And the texture is good. I'd add a pic, but I don't see how to do that in a comment.
I think 1.5x would do the trick. For the egg you could beat an egg and use half, or just use 2 whole eggs
2x would make a loftier loaf that would be really pretty, and I think it would fit just fine. Just make sure you have at least 1-inch of clearance at the top of your pan
I'm trying to stay away from added sugars right now. Would I be insane to make this with no sugar at all? And if I got rid of the sugar, should I replace or try to compensate for the bulk with flour? I feel compelled to try to make this with no sweetener, so I'll report back on how it goes!
Hi! The sugar adds both sweetness and moisture so I think adding more banana would be the best swap. I have found that most no sugar added baked goods have kind of a gummy texture so I am curious to know your results if you try it.
I made this cake and it is delicious. Very sophisticated and flavorsome. I don’t enjoy classic banana bread. This is the second Yossy banana cake I have made—the other from the book. This has really opened my eyes—they are both very appealing. One thing I don’t recommend: I guilded the lily and added walnuts and a chopped fruity chocolate. This detracted from the cake’s subtle flavors in my opinion. Ya live, ya learn!
So late to the party, but adding this to my must-make list. I think I have three PDFs on my comp from you. So behind! Looks amazing!!!
This sounds delicious. I always worry about burying my (expensive) tahini in anything that might overpower it, but every time I pair it with chocolate, it's a win.
I get Al Yaman tahini (very smooth and nice) in a Lebanese shop, £7 for 2lbs tub!
There is never too much tahini in the world!
I made a version of this using dates and plums as “sugar” and oat and flex seeds as a substitute for flour. It worked! Not as fluffy and gorgeous , but delicious!
Will absolutely be making this this week!
This loaf looks delicious. Would love to try it!
Just made this! I did it with an extra banana (because I had 3 I needed to use up) and 50g less sugar and it was perfect (and now I don't have to guiltily look at my bananas!!!). Thanks for such a great recipe!
A super delicious recipe 😋
Will dutch processed or natural cocoa work?
Happy to report back a good result for the no sugar added version! Used 3 bananas, 3 eggs, no oil, upped the flour to 1.5 cups (half rye). I also doubled the salt. Before baking, I drizzled it with 2 Tb of tahini and swirled it around, and then sprinkled flaky sea salt on top. The result is savory and mellow, and you can taste the chocolate, tahini, and banana. And the texture is good. I'd add a pic, but I don't see how to do that in a comment.
Hi! Excited to try (two jars tahini here). If you were to scale this for a Pullman loaf pan, how much would you increase by? Thank you!
I think 1.5x would do the trick. For the egg you could beat an egg and use half, or just use 2 whole eggs
2x would make a loftier loaf that would be really pretty, and I think it would fit just fine. Just make sure you have at least 1-inch of clearance at the top of your pan
I'm trying to stay away from added sugars right now. Would I be insane to make this with no sugar at all? And if I got rid of the sugar, should I replace or try to compensate for the bulk with flour? I feel compelled to try to make this with no sweetener, so I'll report back on how it goes!
Maybe an extra banana for a little more sweetness without adding sugar?
Hi! The sugar adds both sweetness and moisture so I think adding more banana would be the best swap. I have found that most no sugar added baked goods have kind of a gummy texture so I am curious to know your results if you try it.
I'll let you know! I'm tempted to throw in a couple tablespoons of coconut flour, to adjust for the added moisture.
I'm also going to look at some savory quick bread recipes just to see what those ingredient ratios are.
I, too, am trying to cut back on sugar. I'm trying it with only 1/3 cup sugar and 1 extra banana. I'll report back!
Any suggested swaps for tahini here? Thinking sour cream or greek yogurt, but not sure. Not a huge fan of tahini but love me some banana bread!
Hi! I think you could use natural peanut butter or sour cream. Not sure if the texture will be the same though.