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Chocolate Tahini Skillet Breakfast Banana Cake
Servings:
8
Prep Time:
15
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
45
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Breakfast
Cuisine:
American
Ingredients
1 1/2
cups
all-purpose flour
1/2
cup
unsweetened cocoa powder
3/4
cup
coconut sugar
,
or cane
1
teaspoon
baking soda
1
teaspoon
sea salt or kosher salt
1/4
cup
avocado oil
2
eggs
,
beaten
1 1/2
cups
ripe bananas—about 3 large bananas)
,
pureed with a fork
1/2
cup
plain Greek yogurt
1/2
cup
tahini
2
teaspoons
vanilla extract
1
cup
chocolate chips
,
plus more if needed
Sesame seeds to garnish
Pinch
of flake salt
,
to garnish
Instructions
Preheat the oven to 350° F.
Butter or grease well a 10-inch cast-iron skillet to prevent sticking (or a 9x5-inch loaf pan).
In a large bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
In a separate bowl, whisk together the oil, eggs, banana, vanilla, and coconut sugar. Allow sugar to dissolve.
In a small bowl, blend together the tahini and Greek yogurt, then add to the other wet ingredients.
Add dry ingredients to the wet, 1/2 cup at a time. Mix until smooth, then fold in the chocolate chips.
Pour batter into the skillet and top with sesame seeds, a few pinches of flake salt (to bring out the flavor) and extra chocolate chips.
Bake for 25-32 minutes. Check at 23 minutes by inserting a toothpick in the center—it should come out clean when cake is done.
When cake is done, allow skillet to cool for about 15 minutes, then serve warm.