Banana, tahini and rum cake recipe


Jher banana cake looks very grown-up and is perfect for when you’re feeling a little fanciful,” says Benjamina Ebuehi, author of A good day for cooking.

“It’s spiced up with dark rum and a healthy dose of tahini for a more savory nutty profile, but it’s still as easy to make as any other banana bread. All you need are a few bowls and a wooden spoon.

Banana, tahini and rum cake

Serves: 8-10


For the cake:

2 eggs

100g light brown sugar

100g dark brown sugar

75g tahini

300g of bananas

3 tablespoons dark rum

150g plain flour

100g wholemeal rye flour

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon ground cinnamon

Pinch of salt

Nuts, to garnish

For the icing:

60g icing sugar

½ tablespoon dark rum

½ teaspoon of tahini

1 teaspoon vanilla bean paste


1. Preheat the oven to 180C. Grease and line the bottom of a 20cm springform or springform pan.

2. In a large bowl, whisk the eggs and sugars together for about a minute until combined and a little paler. Mix the tahini. In another bowl, mash the bananas with the rum. Add the bananas to your egg mixture and stir to combine. Add the flours, baking powder, baking soda, cinnamon and salt. Stir until just combined.

3. Pour the batter into the prepared cake pan and bake for about 4-45 minutes or until a knife inserted in the middle of the cake comes out clean. Allow to cool slightly in the pan while you prepare the frosting.

4. To make the frosting, combine all the frosting ingredients until smooth and you have a pourable consistency. If it’s too thick, add a teaspoon of water at a time to loosen it.

5. Pour the glaze over the warm cake and let stand for 10 minutes before unmolding the cake onto a serving platter. Sprinkle with nuts to decorate and let cool completely before serving.

‘A Good Day To Bake: Simple Baking Recipes For Every Mood’ by Benjamina Ebuehi (published by Quadrille 17th March, £22; photography by Laura Edwards).

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