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Banana and Tahini Cakes

This recipe is ideal when you have too many ripe bananas. It’s very versatile, great for gluten-free diets and quick and easy to prepare for a breakfast crowd. You can use butter instead of the coconut oil and use chickpea flour instead of almond meal for a more savoury flavour.

Recipe Ben Barton of Scarecrow, Auckland. Photography Aimee Finlay-Magne

Serves 3-6

6 very ripe bananas
4 tablespoons Chantal black tahini (or regular tahini if you can’t get black)
6 free-range eggs 
2 tablespoons coconut sugar
¼ cup black and white sesame seeds
½ cup almond meal
1 teaspoon baking powder 
½ teaspoon baking soda
1 tablespoon coconut oil
polenta and almond meal for dusting

Blend the banana and tahini. Separate the eggs. Whisk the yolks into the banana mix. Whisk the whites to soft peaks, add the coconut sugar and whisk again until glossy. Fold into mix. Stir in the sesame seeds, almond meal, baking powder and baking soda.

Preheat the oven to 150°C. Smear a baking tray (with at least a 2cm lip) with the coconut oil and dust with the polenta and almond meal. Spread the banana mixture on the tray in a thin layer. Bake for 10-15 minutes, until set like a cake. Cool and cut into squares. Reheat in a hot oven for 2-3 minutes before serving. 

Serve with Chantal apple syrup, date and fig compote, fresh pomegranate, Raglan coconut yoghurt and a sprinkle of Cathedral Cove Paleo cereal.


Ben Barton of gourmet café and ‘urban farmers’ market’ Scarecrow, in central Auckland, focuses on local, seasonal produce in his dishes. Previously, Barton spent two years creating pop-up dining events in Auckland and before that travelled the world while cooking in the galleys of super yachts. 

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