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Banana Coffee Cake with Black & White Tahini Glaze

Milly Eliyahu

Food photography & styling

Instagram: @millykayfoodblog |

Jerusalem, Israel


2 & 1⁄2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
3⁄4 tsp cinnamon

1 tsp kosher salt
2 tsp baking powder
1 cup unsweetened coconut milk
1 & 1⁄2 cups banana puree
1 tsp vanilla
1⁄2 cup coconut oil, melted
100 ml strong coffee



2 tbsp raw tahini paste
2 tbsp powdered sugar
6-7 tbsp ice water


2 tbsp raw black tahini paste
2 tbsp powdered sugar
7-8 tbsp ice water
50 g raw blanched almond slivers


  • Preheat the oven to 355°F and spray a 22 cm round cake tin or any shape you want with coconut oil and dust with flour. In the bowl of a standing mixer fitted with a whisk attachment, combine the dry ingredients. Add the wet ingredients and mix until well combined.

  • Transfer the batter to the prepared cake pan.

  • Bake the cake for 45-55 minutes at 355°F. Cool to room temperature.

  • In a medium bowl, place the tahini paste and the powdered sugar.

  • Stir until you get a hard paste, add 2 tablespoons of ice water and stir. The coating is slowly turning from yellowish to white.

  • Stir another 2 tablespoons and mix until it reaches a texture like royal icing.

  • Do the same with the black tahini.

  • Spread over the cold cake and serve with raw blanched almond slivers on top of the cake.

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