Black Sesame Chocolate-Banana Loaf Cakes

Blogger Sarah Bolla of Lemon Fire Brigade uses oil and silken tofu to create these deliciously moist, grown-up, dairy-free cakes.

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  • Servings: Makes 4 small loaf cakes

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  • 1/2 cup canola oil, plus more for greasing
  • 1/2 cup sesame seeds (2 1/4 ounces)
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed ripe bananas (4 to 5 bananas)
  • 1/3 cup silken tofu
  • 1 teaspoon fresh lemon juice
  • 2 large eggs
  • 3/4 cup fine raw cane sugar
  • 1/4 cup almond milk
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon turbinado sugar
  • 1 tablespoon black sesame seeds

How to make this recipe

  1. Preheat the oven to 350°. Oil four 4-by-2-inch loaf pans and arrange them on a large rimmed baking sheet. In a spice grinder, pulse the sesame seeds into a powder. In a medium bowl, whisk the ground sesame seeds with the flour, cocoa powder, baking soda and salt.

  2. In a food processor, combine the bananas with the tofu and lemon juice and puree until smooth. In a large bowl, beat the eggs with the sugar until pale. Beat in the banana mixture, almond milk and vanilla. Beat in the dry ingredients in 3 additions until uniform in color; do not overbeat.

  3. Scrape the batter into the 4 prepared pans and smooth the tops. Sprinkle the turbinado sugar and black sesame seeds on top. Bake the cakes for 40 to 45 minutes, until a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached. Let the cakes cool completely, then turn them out onto a platter.

Make Ahead

The cakes can be refrigerated for up to 3 days. Return to room temperature before serving.

Contributed By Photo © Sarah Bolla Published October 2013

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