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Chocolate Tahini Skillet Breakfast Banana Cake
unsweetened cocoa powder
sea salt or kosher salt
ripe bananas—about 3 large bananas)
pureed with a fork
plain Greek yogurt
plus more if needed
Sesame seeds to garnish
of flake salt
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.
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Reluctant Entertainer - Chocolate Tahini Skillet Breakfast Banana Cake