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Banana Coffee Cake with Black & White Tahini Glaze

Milly Eliyahu

Food photography & styling

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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